30 Minute Chicken and Dumplings
Description
To be clear, this isn't a Southern style chicken and dumplings because it is made with vegetables, but it is still super yummy! It can go from the stove to your table in about 30 minutes and is prepared in just one pot, which makes clean up a snap.
Ingredients
4 c. chicken broth/stock
1 c. water
2 T. unsalted butter
2 t. poultry seasoning
1 t. onion powder
1 t. garlic powder
1 t. kosher salt
1 t. dried parsley
1 t. dried basil
1/2 t. black pepper
1 lb. boneless, skinless chicken breasts, raw
1 c. all-purpose flour
3 c. milk
2 c. frozen peas and carrots or favorite veggie combo
Dumplings:
2 c. all-purpose flour
1 T. baking powder
1/2 t. kosher salt
1 T. butter, softened
1 c. milk
Directions
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In a heavy bottomed Dutch oven or large wide pot, over medium heat, add broth/stock, water, butter and all seasonings; cover; bring to a boil.
Meanwhile, cut chicken breasts into bite sized pieces; add to the pot; stir to combine; cover.
In a sealable container, like a large jar, combine flour and milk; seal tightly; shake vigorously to combine well, creating a smooth flour mixture for thickening the sauce. Slowly pour into the pot, stirring constantly. Add frozen vegetables; cover.
Meanwhile, combine dumpling ingredients in a medium bowl; mix well with a fork.
Remove cover of the soup pot; stir well. * Drop dumplings into the soup pot, 1 T. at a time, using a tablespoon size scoop to make it easy.
Reduce heat to simmer; cover; cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
8 one cup servings.
*For a thicker soup, add 2 T. cornstarch and 2T. water; mix; pour in.