30 Minute Chicken and Dumplings

Serve up supper in the blink of an eye with this super-fast recipe for 30 Minute Chicken and Dumplings. Give Cracker Barrel a run for their money with this soothing and cozy dish. This creamy chicken stew is packed with vegetables, juicy chicken, and delightful little dumplings. This is a timeless recipe that will comfort you on any cold day. Restaurant recipes don't get much better than this. For a great flavor in no time at all, consider this fantastic entree for dinner tonight.

Click here for the copycat recipe

Yields8 cups

Easy

For more cozy comfort food to help you stay warm on those cold fall evenings, check out this collection:

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AuntKarolyn

Oct 28, 2018

Leave it to Rachel Ray to come up with such a rewarding comfort dish. This 30 Minute Chicken and Dumplings recipe is so easy and full of fresh vegetables. I love how easy the dumplings recipe is, and the great technique of combining the flour and milk in a sealable container and shaking to combine into a slurry for thickening the sauce. The flavors in this chicken and dumplings are terrific and the result is a satisfying dinner of comfort food, perfect for these chili days of fall.

Cheryl Y

Oct 01, 2016

Here in Michigan we eat a lot of soups and stews in the cold winter months. It normally takes me all day to make chicken and dumplings. With this copy cat recipe I can do in 30 minutes. Wow I love this recipe using frozen peas and carrots, and chicken breast. So much better then cooking a whole chicken all day. The dumplings are smaller then what I am used to making but sounds so good. I will be making this one for sure. Thank you so much for sharing this free 30 Minute Chicken and Dumplings recipe.

Zeemer

Sep 27, 2016

My family loves chicken and we also love dumplings but I don't remember having cooked chicken chunks and dumplings together in one recipe. This 30-Minute Chicken and Dumplings recipe has just been added to my collection of recipes that can be cooked regularly for lunch or dinner that my family will surely appreciate. Thanks for this recipe.

Weberme

Jul 15, 2016

Always looking to try new recipes and I am going to try this 30 minute Chicken and dumplings. When that cold weather hits we are always looking for a comfort food to make us feel better and I love chicken and dumplings. This recipe looks so thick and yummy with the chicken and the vegetables and my grand kids love this too. So when the itch comes on I am going to make some. I like that this recipe is so easy and fast and includes the recipe for dumplings. I have tried to make dumplings before with no success and always end up using the canned biscuits which I may still do. Thanks.

CaroleD

Oct 09, 2014

Why do some of you have to be so rude? So, if you dont find it to your liking, I'm sure you are smart enough to add your own choice of seasonings to make it more to your taste.

fwphippsfam2 36374 64

Jun 12, 2014

Thanks so much. Will ry soon

isonaudrey2003 789 6082

May 11, 2014

For a long time I made my own rolled out thin dumplings... Now I use flour tortillas cut into squares. I COOK my chicken with celery, onions and I add enough bullion for flavor. I also add chicken broth if it looks like not enough broth.Do not stir the dumplings just jiggle the pot so the dumplings do not stick together. These are like the southern rolled out dumpling. As soon as all dumplings are in the boiling broth, turn down to low for about 15 min til done.

Member 4587659

Jul 01, 2013

cracker barrel no way. 18 items and I cant even print it and I will go to cracker barrel for the real thing.

DEEBOHUDD64

Jul 08, 2013

Member I have a REAl OLD RECIPE from my Granny Use a Dutch Oven or very large pot Boil your Chicken Remove Chicken set aside save the broth Add your broth Add Milk enough so that you will have approximatly Half a Pot's worth of milk and broth Season to taste with salt and Pepper That is all the seasoning you will need let the above water and milk boil for maybe - mins stir occasionally so as not to scald or burn the milk turn off the heat after boiling and remove from heat Take a can of about - biscuits Take one biscuit at a time press and roll out the biscuit to make a small very thin biscuit Put this on a floured area to roll out paper thin doe I usually use a pair of scissors to cut the biscuit doe into strips thin then I cut…Read More the strips into pcs put flour into a large bowl put the cut biscuit pcs in the flour keep stirring with your hand the flour and cut biscuits Keep this going until you have used all - biscuits in the package Turn your broth and milk back on med heat add your chicken that was cooked previously Add your cut up biscuits slowly to the broth milk mixture and stir occasionally with a wooden spoon until dumplings are opaque in texture Usually about minuets Keep stiring occasionally until you test one of the dumplings They should appear opaque in texture but not doey to the tast Remove from heat and enjoy Make sure that you know that they are done Nothing worse than a dumpling that is not done Not Rated

timcorcoran9113 21 34513

Jan 11, 2016

TYVM. A recipe that does NOT depend on overpowering seasonings! Food that you can taste the primary ingredients!

jmduran31 4489362

Apr 27, 2013

Taste nothing like or similar e to Cracker Barrel. Very disappointing. Wasted time, money, and energy. I will go some other site to try a chicken and dumpling receipe.

Majik

Jan 14, 2013

This is not like Cracker Barrel's at all. They don't make dropped dumplings and they don't use mixed vegetables...and it didn't taste the same either; I was disappointed.

catlady6866 288727 4

Nov 17, 2013

Scott 54: I'm sure you treasure your grandmother's recipe for chicken & dumplings. I respect that, but it sounds very bland to me. It's only broth, chicken, & dumplings. Where are the onions, celery, & carrots, let alone the freshly chopped parsley and a hint of garlic. Also, dumplings are very easy to make (check the internet cooking websites for instructions), so why use the canned dough? Why would you boil the water and the milk for 15-20 minutes in your recipe, and why would you use any milk at all? You can thicken it by making a 'roux'. Hey, different strokes for different folks (I suppose).