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Kima

Cozy Chicken and Dumplings in One Pot

Creamy broth, soft pillowy dumplings and tender shredded chicken, all made in a single pot. Ready in about 45 minutes, so it works even on a busy weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

The chicken and broth
  • 2 large boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 6 cups chicken broth
  • ½ teaspoon chicken bouillon powder
The creamy part
  • 10 ounces cream of chicken soup
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • salt and black pepper to taste
The dumplings
  • 2 cups all purpose flour
  • 1 cup whole milk
  • 2 tablespoons cold butter diced

Method
 

How to make it
  1. Heat the olive oil in a pot over medium high heat. Cook the onion and celery for 2 to 3 minutes, until the onion starts to soften.
  2. Pour in the broth and let it come to a simmer. Add the chicken breasts and the bouillon powder. Cook for 15 to 20 minutes, until the chicken hits 165°F inside.
  3. While that cooks, rub the cold butter into the flour with your fingers until it looks crumbly. Add the milk and mix until you have a dough.
  4. Dust your counter and the dough with flour. Roll it out flat and cut it into 1 inch squares.
  5. Take the chicken out and shred it into small pieces. Bring the broth to a boil, then add the dumplings and the cream of chicken soup. Cook for 5 to 6 minutes, until the dumplings float. Stir now and then so they don't stick together.
  6. Return the chicken to the pot and stir in the cornstarch mixture. Season with salt and pepper, then serve hot.

Notes

Keep the butter cold. It makes the dumplings softer.
The dumplings soak up broth overnight, so add a splash of broth or milk when you reheat leftovers.
Don't roll the dough too thin, or the squares will fall apart in the pot.