Chicken and Dumplings II

Chicken and Dumplings II

39 Reviews 2 Pics
Vince Jones
Recipe by  Vince Jones

“This is how mom used to do it.”

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Adjust Servings

Original recipe yields 8 servings


  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 (39)

Rate This Recipe


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.



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!!



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!

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Amount Per Serving (8 total)

  • Calories
  • 696 cal
  • 35%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 86.3 g
  • 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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Irish Chicken and Dumplings


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Chicken and Dumplings I