Easy Chicken and Dumplings with Vegetables recipe

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Ingredients

8 cups water
2 cups chopped baby carrots
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves, chopped
1 (10 ounce) can refrigerated biscuit dough, separated and chopped

Nutrition Info

159.6 calories
carbohydrate: 17.5 g
cholesterol: 23.7 mg
fat: 5 g
fiber: 1.9 g
protein: 11.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 796.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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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