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Chicken and Dumplings II

Chicken and Dumplings II

Vince Jones

This is how mom used to do it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

PAMELAMCKEAN
55
1/2/2004

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 chicken and dumplings recipe.

Yummum
32
10/22/2006

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 handfuls of frozen peas and a diced onion, subbed stock for water, and I threw in a pinch of poultry seasoning. I also added a little marjoram to the Bisquick before cooking the dumplings. It was really really good. Thanks for the recipe!!

MIHAELA
30
1/2/2004

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!