Easy Chicken and Dumplings with Vegetables

Easy Chicken and Dumplings with Vegetables

5
LUCYBARRON 1

"For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary."

Ingredients

1 h {{adjustedServings}} servings 160 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
  2. Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

Footnotes

  • Cook's Note:
  • If you have time, you can make whole wheat dough in the bread maker and use part of it instead of the biscuit dough.
  • Chicken stock can be substituted for water if desired.
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Reviews

5
  1. 5 Ratings

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My wife still works the weekends as a baker and cake decorator. So Mondays I cook to give her a rest day. Needless to say, put "easy" in a recipe name and you'll get my attention every time. T...

Soup was good. I would cut back on the Thyme and Rosemary. It was to overpowering for our taste buds. I also would cut back on the amount of biscuit dough that this recipe calls for. Instead ...

Tasted great. I gave only 4 stars because the cooking times described were not enough for mine.