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Cozy 30-Minute Chicken and Dumplings

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A quick and easy chicken and dumplings recipe that delivers all the comfort of a slow-simmered stew in just 30 minutes. Perfect for busy weeknights when you need a warm, soul-soothing meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups cooked chicken, shredded or diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup frozen peas (optional)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup whole milk

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  2. Sprinkle the flour over the cooked vegetables and stir constantly for about 1-2 minutes until the mixture is golden and bubbly.
  3. Slowly pour in the chicken broth while stirring continuously. Add the milk and stir until smooth. Bring the mixture to a gentle simmer, about 3-4 minutes.
  4. Stir in the dried thyme, rosemary, salt, and pepper. Add the shredded chicken and frozen peas (if using). Let the broth simmer gently while you make the dumplings.
  5. In a medium mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold butter pieces and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Make a well in the center and pour in the milk. Stir with a fork just until the dough comes together. It will be sticky.
  6. Using two spoons or a small cookie scoop, drop rounded tablespoons of dough onto the simmering broth. Space them out a bit. You should get about 12-14 dumplings.
  7. Immediately cover the pot with a tight-fitting lid. Reduce the heat to low and let the dumplings steam for 15 minutes. Do not lift the lid during this time.
  8. After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. To test, insert a toothpick into the center of a dumpling—it should come out clean. If not, cover and cook for another 2-3 minutes. Ladle into bowls and serve.

Notes

Don’t overmix the dumpling dough; stir just until combined. Keep the broth at a gentle simmer, not a rolling boil. Resist the urge to lift the lid while dumplings are cooking. Use pre-cooked rotisserie chicken for convenience. Adjust broth thickness by simmering uncovered before adding dumplings.

Nutrition

Keywords: chicken and dumplings, 30-minute meal, comfort food, quick dinner, easy chicken recipe

Find it online: https://coracooks.com/cozy-30-minute-chicken-and-dumplings/