Quick Chicken and Dumplings
Warm, hearty, and irresistibly comforting, this Quick Chicken and Dumplings recipe delivers all the flavors of a classic homemade dish in just 45 minutes! Tender chunks of seared chicken, aromatic vegetables, and a thyme-infused broth serve as the perfect foundation for fluffy, melt-in-your-mouth dumplings. This one-pot wonder is a time-saving twist on a Southern favorite, featuring a quick prep process that doesn’t skimp on flavor. Simply drop spoonfuls of batter into the simmering soup, let them steam to perfection, and enjoy a satisfying, family-friendly meal. Perfect for busy weeknights, this recipe guarantees cozy vibes with minimal effort—don’t forget the parsley garnish for a fresh, vibrant finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 cloves minced garlic
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken breasts with salt and pepper, then sear them in the pot until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
In the same pot, add diced onion, sliced carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in chicken broth, then add dried thyme and the bay leaf. Stir to combine.
Slice the seared chicken into bite-sized pieces and return them to the pot.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
While the soup simmers, prepare the dumpling batter by whisking together flour, baking powder, and salt in a medium bowl.
Add milk and melted butter to the dry ingredients, stirring until just combined. Do not overmix.
Using a spoon, drop tablespoon-sized portions of the dumpling batter onto the surface of the simmering soup.
Cover the pot with a lid and cook for 10-12 minutes without lifting the lid, allowing the dumplings to steam and cook through.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the chicken and dumplings into bowls and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 8254 mg | 359% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 19.8 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3200 mg | 68% | |
*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.
