30 Minute Chicken and Dumplings
Warm up your weeknights with this comforting and quick-to-make 30 Minute Chicken and Dumplings recipe! Packed with tender shredded chicken, hearty vegetables, and fluffy buttermilk dumplings, this one-pot wonder delivers rich, homemade flavor in just half an hour. A creamy broth infused with garlic, thyme, and a touch of fresh parsley makes every bite irresistibly satisfying. Perfect for busy schedules, this recipe combines the ease of simple ingredients like self-rising flour and pre-cooked chicken with the elegance of a classic dish. Whether you're serving a cozy family dinner or looking for the ultimate comfort food, this fast yet flavorful meal is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, sliced into thin rounds
- 2 stalks celery stalks, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 3 cups cooked chicken, shredded or chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup whole milk
- 1.5 cups self-rising flour
- 0.75 cup buttermilk
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a boil and then reduce to a simmer.
Add the shredded chicken, dried thyme, salt, and black pepper to the pot. Stir to combine, then let the soup simmer while you prepare the dumplings.
In a medium mixing bowl, whisk together the self-rising flour and buttermilk to create a thick, sticky dough.
Using a tablespoon, drop scoops of the dumpling batter directly into the simmering broth. Space them out slightly as they will expand during cooking.
Cover the pot with a tight-fitting lid and let the dumplings cook for 10 minutes without lifting the lid. The steam will help cook the dumplings and make them light and fluffy.
After the dumplings have cooked, gently stir in the milk to create a creamy broth. Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the chicken and dumplings into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 8119 mg | 353% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 33.6 g | ||
| Protein | 273.9 g | 548% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1127 mg | 87% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4577 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
