Easy Chicken and Dumplings
Using scone mix to make dumplings that are added to chicken, onion and a tin of soup makes this an easy one pot meal. Add any other veggies you are keen on.
Ingredients
Serves: 6
- 2 tablespoons butter
- 1 small onion, diced
- 1 chicken breast half, skinless and boneless, cut into cubes
- 3 chicken thighs, skinless and boneless, cut into cubes
- 6 cups water
- 1 (420g) tin condensed cream of chicken soup
- 3 chicken stock cubes
- 1 teaspoon chicken seasoning
- 3/4 cup milk
- 1 1/2 cups scone mix
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Melt the butter in a large saucepan over medium heat. Stir in the onions and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the centre, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken stock cubes and chicken seasoning. Bring to a simmer over medium-high heat.
- Meanwhile, pour the milk into a mixing bowl and stir in the scone mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover and simmer until the dumplings are no longer doughy in the centre about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.
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Reviews and Ratings
Global Ratings:
(55)
Reviews in English (43)
Don't turn over the dumplings! just 10 min lid on 10 min lid off Perfect! Not your "old style" Chicken and Dumplings but, very good! If you don't like using can soup, do your own with stock and flour. - 29 Jul 2011 (Review from Allrecipes USA and Canada)
Great recipe for someone making dumplings for the first time. This tasted great! Will add vegtables next time. - 31 Aug 2011 (Review from Allrecipes USA and Canada)
"Beginner" ?? The taste sure isnt! I continue to learn that many of the simplest recipes are the best. The dark meat of the thighs make a difference as they add to the flavour. In addition to dumplings I sometimes prepared egg noodles for those who like it served that way and frequently because the dumplings tend to disappear so fast! A very good recipe! More thoughts: To economise I've bought skin on bone in chicken (big $ difference). Using an oven & stovetop safe pot, the chicken can then be roasted in the oven at 350-375 degrees for approximately 30-40 minutes. Once cooled the skin & bones are easily removed. Any excess fat can be spooned off and the cooked crispy bits in the pot's bottom will add to the favour. At this point carry on as directed, perhaps choosing to omit the butter as the only change. Healthorg's recipe is delicious as posted but I'm finding with the price of ready prepped chicken so dear, this can be a savings option by slightly altering only the method. Cheers! - 02 Jan 2012 (Review from Allrecipes USA and Canada)