Stovetop Chicken And Dumplings In 30 Minutes


  • 1 medium sweet onion finely diced
  • 1 cup sliced carrot
  • 2 ribs celery sliced
  • 4 Tbsp butter
  • salt & black pepper to taste
  • 1 large bay leaf
  • 1/4 cup all-purpose flour
  • 1 10.75 oz can cream of chicken with herbs soup
  • 3 14.5 oz cans low sodium chicken broth
  • 3 cups roughly chopped rotisserie chicken
  • 2 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried tarragon
  • 2 1/2 cup buttermilk baking mix [i.e. Bisquick]
  • 1 1/2 cup buttermilk


  1. In the bottom of a large heavy bottomed pot or dutch oven,
    melt the butter. Add diced onion, sliced carrots and celery. Season with salt
    and black pepper to your taste. Cook for 5 minutes, until the vegetables are
    beginning to soften and brown.
  2. Add 1/4 cup all-purpose flour and stir to coat the
  3. Add bay leaf,  soup,
    chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder
    and tarragon.  Adjust the salt and black
    pepper to your taste. Stir well.
  4. Increase the burner temperature and bring to a boil.
  5. Meanwhile, in a medium sized mixing bowl, mix together the
    buttermilk baking mix and buttermilk.
  6. Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling
    dough dropping into the boiling broth.
  7. After all of the dumplings have been added, lower the heat
    to a gentle simmer and cover. Do not lift the lid for 20 minutes.
  8. After 20 minutes, uncover, and gently press the dumplings
    into the broth.
  9. Remove from the heat. Allow to rest for 5 minutes before serving.
  10. Stir the dumplings through the broth prior to serving to
    naturally thicken the broth.

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