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Easy Chicken and Dumplings with Vegetables

Easy Chicken and Dumplings with Vegetables

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LUCYBARRON

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.

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Original recipe yields 10 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

TENNESSEE
1
10/3/2014

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. This recipe is very easy and delicious. I made it exactly by the recipe except we had a bag of frozen dumplings so I used them. (Remember the part about "easy"? :) It rated a compliment from the Boss (read "wife"). And I don't get compliments on my cooking. So it's gotta be 5 stars. Many thanks, LUCYBARRON.

briglow
0
11/14/2014

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 of putting raw chicken into the soup, I put in a rotisserie chicken instead. Definitely would make this again.