Betty Crocker Chicken And Dumplings Recipe Easy
Description
Betty Crocker Chicken and Dumplings Recipe is a classic comfort food that is easy to make and perfect for any occasion. This recipe is perfect for those who want to experience the goodness of chicken and dumplings without spending too much time in the kitchen. The recipe is made with simple ingredients that you might already have in your pantry, and it is a perfect meal for those cold winter days.Prep Time
The prep time for this recipe is around 10-15 minutes. This includes chopping the vegetables and preparing the chicken.Cook Time
The cook time for this recipe is around 40-45 minutes.Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
Equipment
- Dutch oven or a large pot
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowl
- Spoon or spatula
Method
- Heat the vegetable oil in a Dutch oven or a large pot over medium heat.
- Add the chicken and cook until browned, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
- Add the onions, celery, and carrots to the pot and cook until the vegetables are tender, about 5-7 minutes.
- Add the garlic and cook for an additional minute.
- Add the chicken broth, cream of chicken soup, thyme, sage, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
- While the soup is simmering, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, salt, and pepper.
- Add the milk and stir until a dough forms.
- Drop the dumpling dough by spoonfuls into the soup.
- Cover the pot and simmer for an additional 15-20 minutes or until the dumplings are cooked through.
- Stir in the chopped parsley and serve hot.
Notes
- You can use chicken thighs instead of chicken breasts.
- You can add other vegetables like peas or corn to the soup.
- If the soup is too thick, you can add more chicken broth to thin it out.
Nutrition Info
- Calories: 360
- Protein: 22g
- Fat: 10g
- Carbohydrates: 47g
- Fiber: 3g
- Sugar: 5g
Recipes FAQ
- Can I use store-bought dumplings instead of making my own?
- Can I freeze the soup?
- Can I use a slow cooker for this recipe?
Yes, you can use store-bought dumplings instead of making your own. Follow the package instructions for cooking the dumplings and add them to the soup.
Yes, you can freeze the soup. Let the soup cool completely before transferring it to a freezer-safe container. The soup will keep in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight, then reheat on the stovetop.
Yes, you can use a slow cooker for this recipe. Follow the method for browning the chicken and cooking the vegetables in a skillet, then transfer everything to a slow cooker. Add the chicken broth, cream of chicken soup, thyme, sage, salt, and pepper to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Add the dumplings and cook on high for an additional hour or until the dumplings are cooked through.
Recipe Tips
- Cut the chicken and vegetables into bite-sized pieces for even cooking.
- Use a spoon to drop the dumpling dough into the soup.
- Don't overmix the dumpling dough or the dumplings will be tough.
- Stir the soup occasionally to prevent sticking.
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