Description

Craving a warm, comforting bowl of classic comfort food that’s both satisfying and quick to prepare? The Chicken and Dumplings, with 118 glowing reviews, is your answer! This dish features tender chicken, veggies, and fluffy dumplings in a savory broth, all coming together in a single pot

Ingredients

To make Chicken and Dumplings for 6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Celery Ribs (3, chopped): Adds crunch and subtle flavor.
Carrots (2 medium, sliced): Brings sweetness and color.
Reduced-Sodium Chicken Broth (3 cans, 14½ oz each): Forms the savory, lighter base.
Cubed Cooked Chicken Breasts (3 cups): Tender, lean protein.
Poultry Seasoning (½ tsp): Adds warm, savory depth.
Pepper (⅛ tsp): Offers a mild kick.
Reduced-Fat Biscuit/Baking Mix (1⅔ cups): Creates fluffy dumplings.
Fat-Free Milk (⅔ cup): Binds the dumpling dough.

Substitutions and Variations:

Chicken: Swap with rotisserie chicken, cooked turkey, or plant-based chicken for a vegetarian option.
Vegetables: Replace celery or carrots with peas, green beans, or mushrooms (pre-cook if needed).
Broth: Use regular chicken broth, vegetable broth, or homemade stock (adjust salt if not reduced-sodium).
Biscuit Mix: Substitute with homemade biscuit mix (flour, baking powder, and a pinch of salt) or gluten-free biscuit mix.
Milk: Use whole milk, buttermilk, or a dairy-free alternative like almond milk.
Add-Ons: Include onions, garlic, or fresh herbs like thyme or parsley for extra flavor.
Gluten-Free: Use gluten-free biscuit mix and ensure broth is gluten-free (check labels).

Why These Ingredients Matter: The chicken and veggies provide protein and fiber, while the broth and seasonings create a savory, comforting base. The biscuit mix dumplings add a fluffy, satisfying texture, making this a balanced, heartwarming meal perfect for cozy nights.

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Instructions

Step 1: Cook the Vegetables

Coat a Dutch oven with cooking spray.
Add 3 chopped celery ribs and 2 medium sliced carrots, and cook over medium heat, stirring, for about 5 minutes until tender.

Tip: Chop vegetables uniformly for even cooking, and stir frequently to prevent sticking.

Step 2: Make the Broth Base

Stir in 3 cans (14½ oz each) reduced-sodium chicken broth, 3 cups cubed cooked chicken breasts, ½ tsp poultry seasoning, and ⅛ tsp pepper.
Bring to a boil, then reduce heat to maintain a gentle simmer.

Tip: Cube chicken into bite-sized pieces for easy eating, and keep the simmer gentle to avoid overcooking.

Step 3: Prepare the Dumplings

In a medium bowl, mix 1⅔ cups reduced-fat biscuit/baking mix with ⅔ cup fat-free milk until a soft dough forms.

Tip: Stir just until combined to keep dumplings light and fluffy; avoid overmixing.

Step 4: Cook the Dumplings

Drop the dough by tablespoonfuls onto the simmering broth, spacing evenly.
Reduce heat to low, cover, and cook for 10–15 minutes, until a toothpick inserted into a dumpling comes out clean. Do not lift the cover during the first 10 minutes to ensure proper steaming.

Tip: Use a small cookie scoop or spoon for uniform dumplings, and keep the lid on to trap steam for fluffy results.

Step 5: Serve

Ladle the chicken, vegetables, broth, and dumplings into bowls.
Serve hot.

Tip: Serve immediately to enjoy the fluffy dumplings and warm broth at their best.