Chicken and Dumplings II

Chicken and Dumplings II

Michelle 0

"A hearty, thick soup bursting with flavor."

Ingredients 1 h 35 m {{adjustedServings}} servings 675 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 51.4 g
  • 103%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 1624 mg
  • 65%

Based on a 2,000 calorie diet

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  1. In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
  2. In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
  3. Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.
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Reviews 92

  1. 113 Ratings


First I would like to ask, why do people change the recipe and then rate it? That is not fair to the person that submitted the recipe. Second I would like to say that to omit something simply because you have not heard of it being used in traditional recipes is silly. The tomato and bell pepper enhance the flavor but in no way overwhelm it. This is the best Chicken and Dumplings recipe I've found, I'll look no further. My husband also gave it a 5 star and I would say so did my 2 year old grand daughter since she gobbled it up!!! Thanks for such a wonderful winter time comfort food!


The ultimate comfort food! The kids didn't like the green pepper(I did)-I would use green beans for them next time. I also deboned and added the chicken before adding the dumplings. Cover the pot after adding the dumpling and let simmer-the dumplings cook through and the broth gets thick.Yum!

Vanessa M.

AWESOME! My family is addicted. Use a rotisserie chicken from the grocery store for ease, so all you have to do is take the meat right off and toss it in the pot. Also, dumplings need more water. Here's a huge tip: when you are dropping the dumplings into the pot, use your fingers and just kind of plop them in one by one. If you use a fork/spoon/etc, the dough just kind of seems to come apart and the dumplings won't hold shape. Don't stir until the dumplings have firmed up or it will break all apart.