If you have a cold or a cold night, this chicken and dumplings with vegetables recipe is fantastic! With preservative-free biscuit dough and boned chicken, this recipe is a simplified version of my mom’s Southern chicken and dumplings. Seasonings can be changed as needed.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
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
Instructions
- 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.
- Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
- 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.
- This recipe is also healthier with skinless chicken and added mirepoix.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 797 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The biscuits were slimy! Won’t use biscuits as dumplings ever again
Changed amount of Rosemary and Thyme from tablespoons to teaspoons. Used 3 chicken bullion cubes like one of the other reviewers. I always like my food seasoned so added 1/2 tsp cumin and 2 bay leaves. Loved the flavor and so easy.
I used a crock pot. I put fresh rosemary and fresh parsley in a ziplock bag with minced garlic salt a d pepper. Tosses the four chicken breasts in the bag. I refrigerated over night, but didn’t have to. I put on the bottom of crock pot. Poured in 1 can mushroom soup, 1 can cream chicken. Cooked til chicken was easy to pull apart and cooked throughout. Added the vegetables and biscuits and cooked for few more hours. I knew it was done when the vegetables were perfectly done for my liking. I served with fresh rosemary on top; my roommate ate four bowls for dinner. Delicious.
I made this to the T as I always try to do the first time at least. It was delicious an as im not a huge thyme fan, next time, an there will be one, I may back the thyme down, but for quick, simple an full of flavor, this is great!
I followed the exact recipe the first time. It was good but I thought it was too much thyme and rosemary. It was a good base to start with because I have never even eaten chicken and dumplings before. The second time I made it I sautéed the vegetables in butter then added the chicken. Cooked for about five minutes then added the broth and spices. I added the dough and it was very good. Super quick and easy recipe.
I used chicken thighs and browned them first. I only used celery, onions, and poultry seasoning, besides salt and pepper.
Great recipe…very tasty and quick. You can’t beat it! Thanks for sharing?? Kathy
No, but would lighten up on the biscuits next time.
Wow, way too much seasoning. Thankfully I tasted it before I added the chicken. I double checked the recipe and I made it exactly . Sorry, it’s a no for me.
Browning the chicken first (in the same pot you’ll cook the rest of this in, so you get all those nice brown bits of fond) makes a BIG difference in flavor. I added chopped onion, some minced garlic, and a couple of bay leaves, too. To thicken, I added a small can of cream of chicken soup, which instantly transformed it into a nice, thick, hearty texture. The biscuit pieces puffed up nicely in the simmering stew!
Only change was I used already cooked chicken breast left over from the night before. My family loved this and it was so easy!
i made this and my boyfriend loved it so much,im making more tonight on this cold winter night
I’ve made this several times and it’s easy and everyone loves it. I season and cook the chicken slowly first and then follow the directions only using half the thyme and rosemary. I’m always a fan of yummy easy!
I used chicken broth and water, also I cooked my chicken first and shredded it. Good recipe though!
Tasted great. I gave only 4 stars because the cooking times described were not enough for mine.
My family loved this soup!
Amazing recipe! To add a little more flavor I put three chicken bullion cubes. I also shredded the chicken because I like it shredded in my chicken and dumplings. Easy tip: once the chicken is cooked remove it from the pot, put in a mixing bowl and use a mixer to shred the chicken. It is so quick and easy!
Soup was good. I would cut back on the Thyme and Rosemary. It was to overpowering for our taste buds. I also would cut back on the amount of biscuit dough that this recipe calls for. Instead of putting raw chicken into the soup, I put in a rotisserie chicken instead. Definitely would make this again.
My wife still works the weekends as a baker and cake decorator. So Mondays I cook to give her a rest day. Needless to say, put “easy” in a recipe name and you’ll get my attention every time. This recipe is very easy and delicious. I made it exactly by the recipe except we had a bag of frozen dumplings so I used them. (Remember the part about “easy”? 🙂 It rated a compliment from the Boss (read “wife”). And I don’t get compliments on my cooking. So it’s gotta be 5 stars. Many thanks, LUCYBARRON.