30 MINUTE CHICKEN AND DUMPLINGS
This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.
Provided by AZRT8871
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice tenders into bite size pieces and set aside.
- Wash hands.
- Place a large pot on stove over medium high heat.
- Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
- Season mixture with salt, pepper and poultry seasoning.
- Add flour to the pan and cook 2 minutes.
- Stir broth or stock to the pot and bring to a boil.
- Add chicken to the broth and stir.
- Place biscuit mix in a bowl.
- Combine with 1/2 cup warm water and parsley.
- Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
- Cover pot tightly and reduce heat to medium low.
- Steam dumplings 8 to 10 minutes.
- Remove cover and stir chicken and dumplings to thicken sauce a bit.
- Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
30-MINUTE CHICKEN AND DUMPLINGS RECIPE - (5/5)
Provided by sassy47
Number Of Ingredients 20
Steps:
- In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover. In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover. Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
30-MINUTE SHORTCUT CHICKEN AND DUMPLINGS
This creamy chicken and dumplings recipe is quick and easy to make. In 30 minutes you'll have a thick, creamy soup packed with chicken, peas, carrots and dumplings.
Provided by Donna Elick
Categories Dinner
Time 15m
Yield 8 cups
Number Of Ingredients 19
Steps:
- In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
Nutrition Facts :
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- Heat 1 tablespoon olive oil in soup pot over medium high heat. Season chicken with salt and pepper (about 1/2 teaspoon each). Add the chicken and brown on all sides, about 3-4 minutes total. Remove chicken from the pan.
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