The Test Kitchen

The Easy Chicken and Dumplings I’m Making All Winter Long

Name: The Easy Chicken and Dumplings I’m Making All Winter Long
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 tablespoon butter; 1 large carrot, peeled and diced; 1 stalk celery, diced; 4 cups chicken broth; 2 (10.5-ounce) cans condensed cream of chicken soup; 2 teaspoons onion powder; 1 teaspoon garlic powder; 4 cups shredded cooked chicken (about 1 pound); 2 cups (8 ounces) Bisquick baking mix; 2/3 cup whole milk; Chopped fresh parsley, for garnish, optional

8 servings

portionen

10 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 tablespoon butter

1 large carrot, peeled and diced

1 stalk celery, diced

4 cups chicken broth

2 (10.5-ounce) cans condensed cream of chicken soup

2 teaspoons onion powder

1 teaspoon garlic powder

4 cups shredded cooked chicken (about 1 pound)

2 cups (8 ounces) Bisquick baking mix

2/3 cup whole milk

Chopped fresh parsley, for garnish, optional

Anweisungen

Cook the vegetables: In a medium Dutch oven, melt the butter over medium-high heat. Add the carrots and celery and cook, stirring occasionally, until softened, about 5 minutes.

Add the soup base and chicken: Add the chicken broth, condensed soup, onion powder, and garlic powder to the pot and stir to combine. Stir in the shredded chicken. Cover the pot and bring the mixture to a simmer, about 15 minutes.

Make the dumpling batter: Once the soup base has come to a simmer, in a medium bowl, stir together the baking mix and milk. The mixture will look a bit wet and that’s just fine!

Add the dumplings: Uncover the pot and reduce the heat to medium. Scoop the dumpling batter into ping pong ball-sized portions (about 1 1/2 tablespoons) and drop them directly into the soup in a single layer. When the dumpling batter has been portioned into the pot, cover the pot and cook undisturbed until the dumplings are cooked through, about 10 minutes. Uncover the pot and check the dumplings for doneness by poking them with a spoon or spatula; they should feel firm with no wet batter visible in the center. If the dumplings are still wet, re-cover the pot and continue cooking for a few minutes until they’re done.

Serve: Serve the finished soup with two or three dumplings in each bowl, garnishing with chopped parsley if desired. Leftovers can be stored for up to 3 days in an airtight container in the fridge. The dumplings will get mushier after 3 days but are still delicious when reheated. Love the recipe? Leave us stars and a comment below!

Nährwertangaben

Portionsgröße

Kalorien

342 kcal

Gesamtfett

16 g

Gesättigtes Fett

5 g

Ungesättigtes Fett

0 g

Transfett

Cholesterin

65 mg

Natrium

1428 mg

Gesamtkohlenhydrate

27 g

Ballaststoffe

1 g

Zucker insgesamt

6 g

Eiweiß

23 g