Start to finish: 45 minutes Servings: 6 Difficulty level: Beginner
A comfort food favorite, chicken and dumplings is a simply and hearty dish to prepare any night of the week. Inspired by Betty Crocker's Quick Chicken and Dumplings, this recipe offers the ease of Bisquick dumplings with a rich, flavorful soup base. To save time, ask your butcher to break down the chicken for you or use bone-in thighs instead of a whole bird.
- 1/4 cup all-purpose flour
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons olive oil
- 1 3-pound chicken, cut into pieces
- 1 large onion, chopped
- 4 ribs celery, chopped
- 3 carrots, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme
- 2 bay leaves
- 1/2 teaspoon turmeric
- 5 cups chicken broth
- 1 large egg
- 2/3 cup heavy cream
- 2 cups Original Bisquick
- 3 tablespoons Italian parsley, finely chopped, plus more for serving
Make the Soup
In a shallow bowl, whisk the flour with salt and pepper to taste and set aside. Heat the oil over medium-high heat in a Dutch oven or large, wide pot. Dredge the chicken pieces in the flour mixture, shaking off any excess.
Brown the chicken in the oil, for 3 to 4 minutes per side. Remove the chicken to a plate and set it aside. Add the onion to the pot and cook, stirring, for 2 minutes.
Add the celery, carrots, garlic, thyme, bay leaves and turmeric to the pan and cook, stirring, for 5 minutes or until the vegetables begin to soften. Salt and pepper to taste.
Stir in the broth, scraping up any bits on the bottom of the pan, and bring it to a simmer. Return the chicken to the pot, along with any juices that have collected on the plate. Cover and simmer for 15 minutes.
Prepare and Add the Dumplings
While the chicken simmers, whisk the egg and heavy cream. In a medium bowl, stir the Bisquick and parsley. Stir in the egg mixture, until it is just incorporated. Do not overmix.
Remove the pan lid and drop the dumpling mixture by heaping tablespoons into the broth. Cover the pot again and simmer for 10 to 12 minutes more, until the dumplings are firm and rise to the surface.
Divide the chicken, dumplings and broth between bowls and sprinkle with chopped parsley.
To prevent food-borne illness, **cook the chicken to a minimum of 165 degrees Fahrenheit**, as recommended by the [USDA](http://www.foodsafety.gov/keep/charts/mintemp.html).
Overmixing the dough will result in tough dumplings. Handle as little as possible for a tender texture.
- Do not stir the ingredients after adding the dumplings. If they appear to clump when first added, swirl the pot gently on the stove until the ingredients are separated and submerged.
Tips and Variations
For a creamier version, substitute 1 1/2 cups of broth with a 10 3/4-ounce can condensed cream of chicken or cream of celery soup. Whisk in the soup with the broth, just before adding the chicken.
For a thicker broth, whisk 1/2 cup flour into 2 cups chicken stock before stirring into the pan with the remaining broth and adding the chicken.
**Add 2 cups of frozen peas or beans** along with the broth.
- Skip dredging the chicken and cook for 6 minutes per side. Once the dish is slightly cooled, discard the skins and shred the chicken before returning to the pot with the broth.
Omit the olive oil and fry six slices of thick bacon in the pot. Remove the bacon to paper towels and brown the chicken in the bacon fat. Serve the chicken and dumplings topped with diced bacon. Alternatively, replace 1 cup broth with 1 cup of dry white wine. Add the wine to the pan after the vegetables begin to soften and simmer until the alcohol cooks off and the wine reduces, 2 to 3 minutes. Add the broth and proceed as usual.