Chicken and Dumplings II

Chicken and Dumplings II


"This is how mom used to do it."


servings 696 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 86.3g
  • 28%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

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  1. Put chicken pieces in a large pot over medium heat, and add enough water to cover 3 inches over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to a boil and let simmer for 40 minutes.
  2. In a mixing bowl, prepare biscuit mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the biscuit mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
  3. With a wire whisk, mix together about 1 1/2 cups of water with the flour, then add flour mixture to the soup pot until the broth has the consistency of gravy. Dig in and enjoy the meal!
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  1. 53 Ratings


Great southern-style recipe, but no need for potatoes and refrigerated canned biscuits work great for dumplings. Adding the flour at the end to make the gravy is the key to this being a GREAT c...

Very good recipe. My family (even my 15 month old!!) really liked it. I made a few small modifications: used chicken breasts cut into bite-sized peices, only used 2 potatoes, threw in a few ha...

An O.K. recipe. Takes lots of time, needs much more salt than the recipe indicates, and it makes a huge amount - more like 15 servings, definitely NOT 4!

This is a delicious recipe . . . and we enjoyed every bit of it! I used chicken broth instead of water to cook the chicken. Thank you!

Made this quicker by useing two cans cr. of chicken soup, 2 cans chicken broth, 1 can vegall, 1 can whole potatos quartered. Parboil 2 chicken breasts while broth is cooking, chop into pieces an...

I didn't really care much for this dish. I cut the potatoes down to three, and wished I had only used one. Toooo much potato/starch. Mine actually ended up a little dryer than I like them, after...

Good recipe. Adding the dumplings makes its own gravy. There is no need to add the flour to thicken it.

this is the best one i've tried and has a smooth consistancy and delightful flavor,just like mine. Serve with hard rolls or french bread and salad.

Took some last minute tweaking to get any flavor.