Quick-n-Easy Chicken and Dumplings

  • Yield : 6 to 8 servings
  • Cook Time : 15m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Calypso Beef Soup (Nuevo Latino Beef Dishes)

  • Pumpkin Soup with Chili Cran-Apple Relish

  • Hot and Sour Pumpkin Soup with Chive Cream

  • Papaya Soup

  • Asian Soupe de Poissin with Saffron-Garlic Foam


  • 2 cups baking mix, such as Bisquick
  • 2/3 cup reduced-fat milk
  • 1/2 teaspoon garlic powder
  • 6 cups low-sodium chicken stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 2 cups shredded cooked chicken (or store-bought rotisserie chicken)
  • 2 cups frozen mixed vegetables (such as peas, carrots and corn)
  • 2 tablespoons chopped fresh parsley


Step 1

To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.

Step 2

In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *