Skillet Chicken and Dumplings

By: Dani Meyer


3 containers (32 ounces each) of low-sodium chicken stock
2 medium of onions diced
4 carrots peeled, sliced into 1-inch rounds
1 head of broccoli chopped
2 tablespoons of butter
2 tablespoons of olive oil
2-3 cups of leftover chopped chickjen
2 bay leaves
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/2 teaspoon of dried thyme (or a few fresh sprigs)
1 teaspoon of powdered garlic (or add in a few fresh cloves)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of half and half
2 tablespoons of cornstarch   

For Dumplings:

1 1/2 cups of flour (whole wheat or all purpose)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of half and half

To Serve:

fresh grated Parmesan cheese
fresh black pepper


  1. Speed Tip: Bring chicken stock to a boil in a large Circulon saucepan or in the microwave while you prep ingredients to speed up cook time!
  2. Saute onions, carrots, and broccoli in a Circulon essentials pan with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften. If using fresh garlic add it in for the last 3 minutes of cooking time so it does not burn.
  3. Add chopped chicken, seasonings and hot chicken stock to the skillet. Boil for 20-30 minutes until vegetables are softened to desired state. Adjust seasoning if needed.
  4. Whisk cornstarch into half and half until all lumps are gone. Whisk into soup and boil for 5 minutes until slightly thickened.
  5. In a medium bowl mix dumpling ingredients together. Swirl soup with wooden spoon and add heaping tablespoons into center of soup (needs to be at a rolling boil). Continue adding quickly until all batter is used up. Put lid on and cook on high for 2-3 minutes.
  6. Serve immediately. Top with grated Parmesan and a bit of fresh cracked pepper.