The Easy Chicken and Dumplings I’m Making All Winter Long

Instructions

1. 01

   In a medium Dutch oven, melt the butter over medium-high heat. Add the carrots and celery and cook, stirring occasionally, until softened, about 5 minutes.

2. 02

   Add the chicken broth, condensed soup, onion powder, and garlic powder to the pot and stir to combine. Stir in the shredded chicken. Cover the pot and bring the mixture to a simmer, about 15 minutes.

3. 03

   Once the soup base has come to a simmer, in a medium bowl, stir together the baking mix and milk. The mixture will look a bit wet and that’s just fine!

4. 04

   Uncover the pot and reduce the heat to medium. Scoop the dumpling batter into ping pong ball-sized portions (about 1 1/2 tablespoons) and drop them directly into the soup in a single layer. When the dumpling batter has been portioned into the pot, cover the pot and cook undisturbed until the dumplings are cooked through, about 10 minutes. Uncover the pot and check the dumplings for doneness by poking them with a spoon or spatula; they should feel firm with no wet batter visible in the center. If the dumplings are still wet, re-cover the pot and continue cooking for a few minutes until they’re done.

5. 05

   Serve the finished soup with two or three dumplings in each bowl, garnishing with chopped parsley if desired. Leftovers can be stored for up to 3 days in an airtight container in the fridge. The dumplings will get mushier after 3 days but are still delicious when reheated. Love the recipe? Leave us stars and a comment below!