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Quick Homemade Chicken and Dumplings in 30 Minutes

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A quick and easy chicken and dumplings recipe that goes from fridge to table in under 30 minutes, using simple ingredients and rotisserie chicken for a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning (optional)
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup whole milk (or buttermilk)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 4-5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the milk or half-and-half and stir until smooth. Bring to a gentle simmer.
  5. Stir in the shredded chicken, dried thyme, poultry seasoning, and a good pinch of salt and pepper. Let simmer while you make the dumpling dough.
  6. Make the dumpling dough: In a small bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the cold butter pieces using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Pour in the milk and stir just until combined. Do not overmix.
  7. Drop the dumpling dough by rounded tablespoonfuls into the simmering broth. You should get about 12-14 dumplings.
  8. Cover the pot tightly with the lid and reduce the heat to low. Let the dumplings cook undisturbed for 12-15 minutes.
  9. Check for doneness by inserting a toothpick into the center of a dumpling—it should come out clean. If not, cover and cook for another 2-3 minutes.
  10. Remove from heat, stir in the fresh parsley, and let it sit for 2-3 minutes before serving.

Notes

Don’t overmix the dumpling dough; lumps are okay. Keep the lid on while dumplings cook to trap steam. Use cold butter for lighter dumplings. Shred chicken while vegetables cook to save time. Season in layers for best flavor.

Nutrition

Keywords: chicken and dumplings, quick chicken and dumplings, 30 minute chicken and dumplings, easy chicken and dumplings, comfort food, weeknight dinner

Find it online: https://sunnysavory.com/quick-homemade-chicken-and-dumplings-in-30-minutes/