These Chicken and Dumplings are easy, homemade, creamy and made on the stove top. They are the ultimate comfort food.
Chicken and Dumplings are my all time favorite cold weather comfort food, this new version is no different. I really think it’s the dumplings that I’m more in love with than anything. When we go out, I can order the Chicken and Dumplings and I’m not a fan unless the dumplings are made similar to mine. They don’t have to use Bisquick, but I don’t consider “noodle” like dumplings…dumplings. Some restaurants flatten out the dough and cut square shapes. Not a fan of that either. Maybe because this was one of the meals my Mom use to make when I was young and every time I would come visit her, and her dumplings were the same shape and consistency as mine are here. Not sure, but I’m a picky Chicken and Dumpling eater.
This recipe is a new version of my old recipe. One of the changes I made are that the dumplings are just a tad bit saltier…not a big deal. If you would like to cut back, you could use the other recipe and go half on the salt. I also dropped the celery from this one because my hubs doesn’t dig celery. I had dropped the onions from my previous recipe because my daughter didn’t like them. If I keep doing this, we won’t have anything left to cook.
I didn’t use bouillon cubes. Nowadays, I use “Better than Bouillon”. If you visit that link, and no I’m not being reimbursed for this post, they get a free shout out, you will see just how many bases they have. The flavor is so much better, in my opinion.
The only other major thing is I didn’t add milk to the broth, only to the dumplings. Still turned out creamy.
How long does it take for dumplings to cook?
The dumplings themselves only take about 10 minutes. These will be the last thing you do before you’re done.
How do you make dumplings for chicken and dumplings from scratch?
I actually like the Bisquick taste better. But, sometimes, you don’t have it on hand. Here is a recipe from The Spruce Eats. It is very similar to what I make when I’m out of Bisquick.
You can use these in many recipes other than Chicken and Dumplings.
One last thing I wanted to share with you. So, for Christmas I found these cute little “lid holders” for pots on Amazon. My husband got them for me just because I got a kick out of them. When they are not assisting me while I’m cooking, they hang out in precarious places somewhere in my kitchen.
Try these soups as well…
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Chicken and Dumplings
- 4 1/2 Cup Bisquick For dumplings
- 1 1/3 Cup Milk, 2% For dumplings
- 2 Tbsp Parsley, Fresh (can used dried) For dumplings
- 2 Tsp Pink Himalayan Salt (can you table salt) For dumplings
- 1 Tsp Black Pepper For dumplings
- 4 Chicken Breasts, Boneless,. Skinless Can use whole chicken, then remove meat from bone
- 2 Quarts Water
- 2 Cups Water
- 2 Tbsp Better than Bouillon, Roasted Chicken Base
- 2 Cans Cream of Chicken Soup (10 1/2 oz)
- 2 Tsp Onion Powder
- Salt and Pepper, to taste
- Make Dumplings Ahead
- Combine Bisquick, Milk, Parsley, Pink Salt and Pepper in a medium size bowl.
- Stir well with a fork. Cover with plastic wrap and place in refrigerator 2-3 hours before dropping in broth.
- In a large pot, place chicken.
- Mix better than bouillon and 1 quart of water. Pour over chicken. Add 1 more quart of water to the pot. Add onion powder. Bring to boil on medium/high heat. Cook for 20-30 minutes. **The internal temp for cooked chicken should be at least 165°. Please make sure it's cooked.
- Remove chicken from pot and cut into small bite-sized chunks. Return chicken to broth. Add the cream of chicken soups, 2 cups of water, salt, and pepper, if desired. Bring back to a boil.
- Once it has returned to a full boil, drop dumpling mix by the tablespoonful into the water.
- Cover and cook for 5 minutes from the last dumpling you dropped. Do not stir at this point.**If the pot is as full as mine, vent it by lifting the lid slightly.
- After 5 minutes, remove from heat and stir. Let stand 10 minutes before serving.