Homemade Chicken and Dumplings have always been a classic comfort food. This recipe, which features easy drop dumplings is the best recipe for when you want a hearty chicken stew in half of the time of traditional recipes.
Prep Time:10 minutesmins
Cook Time:25 minutesmins
Ingredients
For the Chicken Stew Recipe2 – 32 ounce cartons of chicken broth
1poundof cooked shredded chicken breasts
1cupsliceddiced, or matchstick carrots
1teaspoonseasoning blend of your choiceHerbs de Provence and Italian Seasoning are my go-to’s
1/2teaspoonsalt
1/4teaspoonblack pepper
For the Dumpling Recipe2 cups Original Bisquick
2/3cupmilk
1tspgarlic powder
1TBSPdried parsley
1egg
I keep ziplock bags of Slow Cooker Shredded Chicken in the freezer just for easy recipes like this. This recipe is also a great way to use up leftover chicken.
Instructions
Step OneBegin by placing the broth, chicken, carrots, seasoning, salt, and pepper into a large dutch oven or stockpot. Heat the stew over medium high heat until just boiling.
Step TwoMeanwhile, while the chicken soup is heating, begin preparing the dumplings. Place the Bisquick, parsley, garlic powder, milk, and egg in a medium bowl. Mix the dough together using either a fork or pastry blender until everything is combined. You’ll be left with a sticky ball of dough when you’re done.
Next, grab about a one-inch ball of the dumpling batter and gently drop dumpling dough into the boiling chicken stew. Repeat this process until you’re out of dough. (You’ll get roughly 11-12 dumplings). Turn the burner down to low heat and allow the chicken and dumplings to cook for 10 minutes. (The dumplings should stay at the surface of the stew while they cook.)
As a last step, cover the chicken and dumpling stew and allow to cook for another 15 minutes.
Divide the soup up into bowls and serve with bread or a simple side salad for a complete meal.