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Easy Chicken and Dumplings with Vegetables Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook35 m
  • Ready In1 h
  • 1Combine 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.
  • 2Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Footnotes
  • Cook's Note:
  • If you have time, you can make whole wheat dough in the bread maker and use part of it instead of the biscuit dough.
  • Chicken stock can be substituted for water if desired.
Ingredients
  • 10 servings
  • 160 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    160
    8%
  • Fat:
    5
    8%
  • Carbs:
    17.5
    6%
  • Protein:
    11.3
    23%
  • Cholesterol:
    24
    8%

Based on a 2,000 calorie diet

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