My family loves Chicken and Dumplings...from other places. I've made it a few times, but it was never just right; always too thick or the dumplings just weren't right, so I decided not to overthink it. I was not going to do this totally from scratch again to lackluster reviews, so I used quick, on-hand ingredients, and it turned out wonderfully! Feel free to sub your fresh ingredients; I'll bet it tastes even better.

You'll need a large (at least 3 qt.) soup pot with a lid for this one, or the ingredients can be halved easily.

Quick Chicken and Dumplings

Source: Holly S., Southern Mom Loves

Servings: 10

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Ingredients:

For the soup

• 10 cups chicken broth OR 10 cups water + required amount of chicken broth base
• 1 bag frozen peas (12 oz.), or peas and carrots if you prefer
• 2 Tbsp. dehydrated onions
• 1 Tbsp. dried parsley
• 1 can of chunk chicken breast in water (9.75 oz.), drained, OR 2 small breasts, cooked and cubed
• Salt & Pepper to taste

For the dumplings

• 4 cups Baking mix
• 1-1/3 cups milk

Directions:

1. Assemble the base by adding all of the soup ingredients into a large pot *except* the salt and pepper. Bring to a boil.
2. In the meantime, in a large bowl, stir the baking mix and milk together until well incorporated.
3. Once soup is boiling, drop the dumpling mix into it by spoonfuls. The dough will expand when it starts to cook, so be careful not to make your spoonfuls too big, or your dumplings won't cook in the middle.
4. Once you've dropped in all your dumplings, reduce the heat to a simmer and let cook uncovered for 10 minutes, stirring gently every few minutes. Try not to break your dumplings, but you want to stir them in and make sure they're all cooking evenly.
5. After that, cover the pot and let simmer an additional 10 minutes.
6. Uncover and test a large dumpling to make sure it's cooked through. Taste your soup and add salt and pepper if needed. Enjoy!

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