Easy Chicken and Dumplings

30 Minute Chicken and Dumplings delivers cozy comfort fast with tender chicken, fluffy biscuit dumplings, and simple pantry ingredients!

Course Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 555kcal

Author Karly Campbell

Ingredients

1 1/2 pounds boneless skinless chicken breast see notes
4 cups chicken broth
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cracked pepper
3 cups milk
1/2 cup flour
1 1/2 cups frozen peas and carrots
1 can refrigerated biscuit dough around 16 ounces

Instructions

Dice the chicken breasts into small bite-sized chunks. Add to a large soup pot.
Add the chicken broth, poultry seasoning, garlic powder, onion powder, salt, and pepper to the pot.
Bring the liquid to a boil over high heat and reduce to a simmer.
While the soup is coming to a boil, open the packages of biscuits and cut each biscuit into 8 pieces. Set aside.
Add the milk and flour to a bowl and whisk well until there are no flour clumps and the mixture is frothy.
Pour the milk slowly into the soup, stirring constantly, until combined. Stir in the peas and carrots.
Let the soup come back up to a simmer. Dump all of the cut biscuits into the soup and give it a quick stir. Cover and continue simmering for 10 minutes or until the dumplings are tender and no longer doughy inside.

Notes

Chicken: Be sure to chop the chicken into small pieces so that it cooks through and you don’t end up with big chunks of chicken in your soup. If you prefer shredded chicken in your chicken and dumplings, use 3 cups of cooked, shredded chicken (from a rotisserie chicken or my crockpot shredded chicken).

Picky Kid Tip: The veggies are completely optional. Serve a veggie on the side and call it a day. Canned vegetables will also work, but do get a bit more mushy (which my kids actually preferred when they were younger).

Dumplings: If you like a lot of dumplings, you can add an extra 6 ounce can of biscuits. If you don’t have canned biscuits it only takes about 2 extra minutes to make them with biscuit mix. Use 2/3 cup of Bisquick (or any biscuit mix) and 2/3 cup of milk. Stir to combine and drop spoonfuls of the mixture over the soup. Cover and cook for 10-15 minutes or until the dumplings are cooked through.

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