Chicken and Dumplings for Two
Everything you know and love about Chicken and Dumplings, but just enough for two people.
Servings 2
Calories 543kcal
Ingredients
- 3 Tablespoons salted butter (divided use)
- 1 large chicken breast, diced into bite sized pieces (or 1 ½ cups cooked chicken)
- salt and pepper, to taste
- ⅓ cup diced celery
- 1 cup diced carrot
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 3 ½ cups chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ¾ cup Bisquick biscuit mix
- 3 Tablespoons milk (or more as needed)
Optional
- 1 teaspoon chopped flat leaf parsley (for the dumpling dough and for topping)
Instructions
- Add two Tablespoons salted butter to a two-quart saucepan and melt over medium heat.
- Once melted, add 1 large chicken breast, diced into bite sized pieces and season with salt and pepper, to taste. Stir to coat.
- Cook over medium heat, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should be 165F degrees). Remove the chicken to a separate bowl and set aside.
- In the same saucepan add one Tablespoon salted butter and melt over medium heat. Add in 1/3 cup diced celery, 1 cup diced carrot and 1 teaspoon onion powder. Stir and sauté until fork tender then add in 1 teaspoon minced garlic and sauté until fragrant (about 30 seconds). You may need to add a splash of chicken broth if the butter is absorbed before the veggies are tender.
- Add in 3 ½ cups chicken broth, ¼ teaspoon dried thyme and ¼ teaspoon poultry seasoning. Stir and add salt and pepper to taste. Bring the soup to a low boil.
- Once boiling, add back in the cooked chicken and turn the heat down to maintain a low simmer while you prepare the dough for the dumplings.
- In a medium bowl add ¾ cup Bisquick biscuit mix, 3 Tablespoons milk and 1 teaspoon chopped flat leaf parsley (if you prefer) and stir until the mixture is sticky, but not watery.
- Use a teaspoon to drop the biscuit dough directly into the soup. They will sink at first but will float when cooked. (This recipe makes 6 large dumplings or 12 smaller ones.)
- Cover the pot and allow the biscuits to cook in the liquid and steam for 10-15 minutes (making sure it stays at a simmer and not a boil) Resist the urge to peek at the biscuits until the 10-minute mark. At that point lift the lid and touch the biscuits to see if they are cooked through. The best way to ensure they’re cooked is to grab a knife and cut one in half to make sure the dough is no longer raw.
- Once cooked remove the lid and serve immediately. Note: Ibreak up the dumplings a little bit before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- A serving size is about 2 cups.
- Chicken thighs can be used instead of chicken breast.
Nutrition
Calories: 543kcal | Carbohydrates: 40g | Protein: 32g | Fat: 28g | Sodium: 2435mg | Fiber: 3g | Sugar: 12g
