Quick and Easy Weeknight Dinner
Chicken and Dumplings is another one of those dishes my dad and my Mamo used to make that would take hours. And there is something to be said for cooking your chicken fresh and simmering your broth for a long time…the flavors are beautiful! Unfortunately, my life typically doesn’t lend itself well to cooking anything for hours (unless it’s in the crockpot). So over the years I’ve worked on adapting my family recipes to fit our lifestyle, but still taste delicious! Which is how my Easiest Chicken and Dumplings recipe came about.
Rotisserie Chicken Is the Key
I start with one of those fabulous rotisserie chickens from the deli or local market…the ones that always fill your car with that amazing aroma on the way home! They come in a variety of seasonings, and any of them will be delightful in this dish! Pick the meat from the chicken (and yes, you do have permission to eat some of that crispy skin!) and set aside.
A Veggie Adventure
The second shortcut is to use frozen vegetables. You certainly can use fresh if you prefer, but you will need to add additional simmering time to get them tender. You can choose whatever veggie mix you prefer (peas and carrots; peas, carrots, green beans; etc.)…I usually add two different bags to have a nice variety.
It All Comes Together
For the easy dumplings, mix together baking mix (like Bisquick), milk, garlic powder, salt and pepper. Stir until just combined and set aside.
Then in a large pot or soup pan combine chicken or vegetable stock, half and half or milk, seasonings, and a bay leaf. Bring those to a boil. In a small bowl, whisk water and flour into a slurry (this will thicken the broth), then stir into the chicken stock. Remove your bay leaf (they are hard to find once you add the veggies!), then add the chicken and mixed vegetables and bring back to a boil. Using two tablespoons (one to scoop and one to scrape), drop dough by heaping tablespoons (a small ice cream scoop works also) into the broth. Reduce heat to medium and simmer for 10 minutes. Cover pot and cook for another 10 minutes. Garnish each bowl with fresh chopped basil or parsley.
“As for those grapefruit and buttermilk diets, I’ll take roast chicken and dumplings.” Hattie McDaniel
How easy was that? In under an hour you will have a warm, comforting bowl of goodness tempting all your senses! Your family will love it and you will love how quickly it came together and how little clean up there is later!
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So, I hope you give my Easiest Chicken and Dumplings a try. And let me know in the comments below how creative you were with yours! While you’re here, please take a moment to subscribe to our site so you won’t miss a single spicy moment!
Here’s to adding A Slice of Spice to your every day!
Michele
Easiest Chicken and Dumplings
A warm, savory chicken stew made with rotisserie chicken and topped with light, fluffy dumplings.
Ingredients
Dumplings
- 2 cups baking mix (like Bisquick)
- 2/3 cup milk
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
Soup
- 1 rotisserie chicken
- 6 cups chicken or vegetable broth
- 1 cup half and half or milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp thyme or oregano or italian seasoning
- 1 bay leaf
- 2 tbsp all purpose flour
- 2 bags frozen vegetables (10-12 oz)
- 2 tbsp fresh chopped parsley or basil
Instructions
Dumplings
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In a medium bowl whisk together 2/3 cup milk, baking mix, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder. Stir until just combined; set aside.
Soup
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In a large pot combine stock, half and half, salt, pepper, thyme and bay leaf. Bring to a boil. Mix the flour with 1/4 cup of water and whisk into a slurry. Stir into chicken broth mixture. Remove bay leaf.
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Add in chicken and frozen vegetables. Bring back to a boil.
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Using two tablespoons (one to scoop and one to scrape), drop heaping tablespoons of dough into the boiling broth. Continue dropping until all the dough is used.
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Reduce heat to a simmer and cook for 10 minutes. Cover and cook for another 10 minutes. Remove from heat and garnish each serving with fresh chopped basil or parsley.
