Classic Chicken and Dumplings

By Tracy

8 Person

70 Minutes

0 Calories

On a busy weekend day when you have a lot of things to take care of around the house but not much time to devote to dinner, pull this classic chicken and dumpling recipe out of your pot. This comforting dish — with tender chicken swimming in a creamy sauce filled with herbs and vegetables that are topped with tender dumplings — requires very little attention on your part, but you’re rewarded with a dinner that tastes like you’ve been standing at the pot all day.

Ingredients

Dumplings

pepper
salt
2 tbsp. olive oil
1/2 cup milk
2 tsp. baking powder
1 1/2 cups all-purpose flour

32 oz. chicken broth
12 oz. cream of chicken condensed soup
1 cup frozen peas
1 yellow onion
3 stalks celery, diced
3 carrots diced
1 tbsp. thyme
1 tbsp. olive oil
1 tsp. ground black pepper
1 tsp. salt
1 1/2 pounds chicken breasts

Method

01

Season chicken on both sides with salt and pepper. In a large heavy-bottomed pot or Dutch oven, cook chicken on medium heat for 8 minutes, flipping halfway through so both sides are browned.
02

Add carrots, celery, onion, thyme and olive oil to the pot, cook on medium heat for 5-7 minutes stirring frequently.
03

Add peas, chicken broth and cream of chicken condensed soup and bring to a simmer.
04

Cover and simmer for 25-30 minutes until chicken is cooked through and veggies are tender.
05

To make the dumplings, in a small bowl whisk together flour, baking powder, milk, olive oil, salt and pepper.
06

Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, about 12 to 15 minutes.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken and Dumplings

Easy Chicken Recipes

Classic Chicken and Dumplings

3.9

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

Dumplings

pepper

salt

2 tbsp. olive oil

1/2 cup milk

2 tsp. baking powder

1 1/2 cups all-purpose flour

32 oz. chicken broth

12 oz. cream of chicken condensed soup

1 cup frozen peas

1 yellow onion

3 stalks celery, diced

3 carrots diced

1 tbsp. thyme

1 tbsp. olive oil

1 tsp. ground black pepper

1 tsp. salt

1 1/2 pounds chicken breasts

03 Method

Step 1

Season chicken on both sides with salt and pepper. In a large heavy-bottomed pot or Dutch oven, cook chicken on medium heat for 8 minutes, flipping halfway through so both sides are browned.

Step 2

Add carrots, celery, onion, thyme and olive oil to the pot, cook on medium heat for 5-7 minutes stirring frequently.

Step 3

Add peas, chicken broth and cream of chicken condensed soup and bring to a simmer.

Step 4

Cover and simmer for 25-30 minutes until chicken is cooked through and veggies are tender.

Step 5

To make the dumplings, in a small bowl whisk together flour, baking powder, milk, olive oil, salt and pepper.

Step 6

Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, about 12 to 15 minutes.

04 Author