Easy One Pot Chicken and Herb Dumplings

A classic comfort dish that is lightened up without sacrificing flavor and comes together easily in one pot!

Course Main Course

Cuisine American

Keyword Chicken and Dumplings, Easy and Quick Meals, Lasagna Soup, One Pot

Prep Time 10

Cook Time 30

Total Time 40

Servings -5 servings

Calories 456kcal

Author Samantha Buckner

Ingredients

Chicken:

1 lb boneless, skinless chicken breasts, sliced thin
1 tbsp olive oil
salt and pepper, to taste

Soup:

1 tbsp olive oil
1 small onion, diced
2 celery stalks, sliced
2 carrots, peeled and sliced
2 cloves garlic, minced
1/4 cup all-purpose flour, or sub with thickener (arrowroot, corn starch, flour of choice)
4 cups unsalted chicken stock
1/2 cup low-fat milk, or milk of choice, half and half or cream
1/2 tsp salt, more or less, to taste
1/4 tsp black pepper, more or less, to taste
2 bay leaves
1/4 tsp onion powder
1/2 tsp dried thyme
1/4 cup frozen corn
1/4 cup frozen peas

Dumplings:

1 cup all-purpose flour, or sub flour of choice
1 1/2 tsp baking powder
1/4 tsp salt, more or less, to taste
1/8 tsp black pepper, more or less, to taste
1 tsp dried chives
1/2 tsp dried parsley, I use lightly dried
1/4 tsp onion powder
1/2 cup low-fat milk, or milk of choice
2 tbsp butter, cut

Instructions

In a large, deep pot set over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breast. Season with salt and pepper - to taste. Cook on each side 4-5 minutes, until internal temperature reaches 160 degrees F. Remove to plate, shred or cut into cubes and set aside.
Add 1 tablespoon of olive oil to the pot, followed by onions, carrots, and celery. Stir the mixture together, scraping along the bottom of the pan with a wooden spoon to remove any brown bits left from cooking the chicken. Cook 5-7 minutes. Add the minced garlic and saute for 1 minute.
Add the flour and cook for one minute, stirring to fully coat the vegetables. Pour in the stock and milk. While the liquid simmers, stir consistently until it starts to thicken.
Sprinkle in the seasonings: salt, pepper, bay leaves, onion powder, and thyme. Stir to mix. Cover and allow to simmer for 8-10 minutes. Add the chicken back to the pot to warm with the peas and corn. Remove the bay leaves. Give it a good stir and re-cover.
While that is simmering, combine ingredients for the dumplings into a medium bowl. First combine the flour, baking powder, salt, pepper, chives, parsley, and onion powder. Pour in the milk and stir slightly. Add the butter 1 tsp at a time or in small chunks. This will make it easier to cut the butter into the flour with a fork. Mix well.
Reduce the heat to low. Using a scooper, drop 2 tablespoon-sized balls into the soup. Batter should make 8 dumplings if using a 2-tablespoon scoop. Cover and allow the dumplings to firm up, approximately 10-12 minutes. The dumplings will increase to 2-3 times their size.
Season with salt and pepper, to taste. Serve immediately, garnished with dried chives and parsley.

Notes

HELPFUL TIPS:

SODIUM: If using regular chicken stock or broth (containing salt), season the chicken and soup to taste. You may want to adjust as to not create an overly salty soup.
STOCK/BROTH: If you don't have stock, you can use chicken broth. Stock will be more flavorful, though.
PEAS & CORN: You can use frozen or canned. If using canned, drain first prior to adding to the pot.
CHICKEN: Use chicken breast or thighs. You can use pre-cooked chicken if you have it on hand. Simply skip the cooking steps and add to the pot with the peas and corn to warm.
THICKENER: This recipe calls for all-purpose flour. You can also use arrowroot or cornstarch.
MILK: I used low-fat milk, but you can substitute with cashew, almond, or coconut milk. Or half and half or heavy cream.
FLOUR: Don't have all-purpose flour? Use whole wheat pasty flour, white whole wheat flour, or whole wheat flour.
DUMPLING BATTER: Too thick? Add a splash of milk to thin. Too thin? Sprinkle with flour. The batter should drop from a spoon or scooper, not run.

Nutrition