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Easy Chicken and Dumplings Recipe for Two

Easy Chicken and Dumplings Recipe

Easy Chicken and Dumplings is full of flavor, and quite comforting. Boneless chicken is simmered in one pot with celery, carrots, and onion with savory seasonings and topped with fluffy biscuit type dumplings.

This is definitely one of those meals that you just want to eat while you snuggle on the couch in front of a fireplace on a cold fall or winter day.

Scroll to the bottom for a full recipe card.

This recipe is made in one pan and makes just the right amount for two people for lunch, dinner, or date night.

Need a dessert to go with it? Try these small batch Brownies with Raspberry Sauce or these Individual Key Lime Pies.

How to make Easy Chicken and Dumplings:

Dice the chicken, celery, onion, and carrots. A filet knife is perfect for cutting through chicken. Click for a Rada Filet Knife with Leather Scabbard.

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diced celery, onion, carrots, and chicken on a cutting board

In a medium sized pot boil the chicken broth, chicken, celery, onion, and carrots for 15 minutes. Click for a sauce pan.

chicken, celery, onions, and carrots cooking in broth

Stir in the cream of chicken soup, sage, salt and pepper, and then bring back to a boil.

cream of chicken soup, sage, salt and pepper added to the pan

In a medium size bowl mix together the Jiffy baking mix (see notes in recipe card below) and milk forming sticky batter.

Divide the batter into 4 equal portions and drop by spoonfuls onto the hot mixture.

4 dumplings added to the pan

Cook uncovered for 10 minutes over low heat.

4 puffed up dumplings cooking over chicken mixture

Cover and cook 10 more minutes.

Easy Chicken and Dumplings Recipe for Two

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Yield: Serves 2

Easy Chicken and Dumplings

Easy Chicken and Dumplings

Chicken and dumplings is super easy, full of flavor, and quite comforting. Boneless chicken is simmered in one pot with celery, peas, carrots, and onion with savory seasonings and topped with fluffy biscuit type dumplings. 

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

For the Chicken:

  • 3 cups chicken broth
  • 6 ounces boneless chicken
  • 1 stalk celery
  • 1/2 onion
  • 1 cup carrots
  • 1 can cream of chicken soup
  • 1/2 teaspoon ground sage
  • Salt and pepper to taste

For the Dumplings:

Instructions

  1. Dice the chicken, celery, onion, and carrots. A filet knife is perfect for cutting through chicken. Click for a Rada Filet Knife.
  2. In a medium sized pot boil the chicken broth, chicken, celery, onions, and carrots for 15 minutes. Click for a sauce pan.
  3. Stir in the cream of chicken soup, sage, salt and pepper, and then bring back to a boil.
  4. In a medium bowl mix together the Jiffy baking mix (see notes below) and milk forming sticky batter. Divide the batter into 4 equal portions and drop by spoonfuls onto the hot mixture.
  5. Cook uncovered for 10 minutes over low heat.
  6. Cover and cook 10 more minutes.

Notes

You can make homemade baking mix to replace the Jiffy mix in this recipe. In a medium bowl, add 3/4 cups flour, 1/3 teaspoons salt, 1/2 tablespoons baking powder, 1/8 cup shortening. Cut in shortening with pastry blender until combined and no large pieces of shortening remain.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 394 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 100mg Sodium: 2772mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 34g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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13 Comments

  • Reply
    Liz
    September 17, 2018 at 8:55 am

    Could you simmer chicken thighs instead then shred? Great recipe!

    • Reply
      Zona
      September 17, 2018 at 10:14 am

      Hi Liz. I think that would work just fine.Then just stir in the cooked shredded chicken before adding the dumpling batter to the pan. Let me know if you try it and how it turns out for you 🙂 Thanks for the questions.

  • Reply
    Lori
    October 7, 2018 at 9:20 am

    How is this leftover? Do the dumplings stay fluffy?

    • Reply
      Zona
      October 7, 2018 at 1:03 pm

      Hi Lori. I love eating this as a leftover. I think the dumplings texture holds up fine. Thanks for your question.

  • Reply
    Sariphah
    May 28, 2019 at 12:35 am

    Are you using chicken breasts or thighs in your recipe?

    • Reply
      Zona
      May 28, 2019 at 7:46 pm

      I use boneless chicken breasts but any boneless chicken should work fine. Thanks for your question 🙂

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  • Reply
    Carol
    August 2, 2019 at 11:42 pm

    I’m in Australia I haven’t heard of jiffy baking mix any ideas thanks carol

    • Reply
      Zona
      August 3, 2019 at 9:56 am

      Hi Carol, you can make homemade baking mix to replace the Jiffy mix in this recipe. In a medium bowl, add 3/4 cups flour, 1/3 teaspoons salt, 1/2 tablespoons baking powder, 1/8 cup shortening. Cut in shortening with pastry blender until combined and no large pieces of shortening remain. I hope that helps and thank you for the question 🙂

  • Reply
    Ryan
    October 17, 2019 at 1:33 pm

    I don’t have Jiffy but do have Bisquick. Can I sub using Bisquick? Thank you for writing recipes for two.

    • Reply
      Zona
      October 17, 2019 at 4:20 pm

      Hi Ryan, I believe you can use Bisquick Baking Mix in place of Jiffy. You can also make homemade baking mix to replace the Jiffy mix in this recipe. In a medium bowl, add 3/4 cups flour, 1/3 teaspoons salt, 1/2 tablespoons baking powder, 1/8 cup shortening. Cut in shortening with pastry blender until combined and no large pieces of shortening remain.

  • Reply
    Kristin
    October 21, 2019 at 12:07 pm

    Good taste, but there was barely any liquid/soup in the finished meal.

  • Leave a Reply

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