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Easy Chicken and Dumplings Recipe

Easy Chicken and Dumplings Recipe photo by Taste of Home

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Perfect for autumn nights, this main course is speedy, low in fat and a delicious one-dish meal. -Nancy Tuck of Elk Falls, Kansas

This recipe is:

Healthy

Quick

Diabetic Friendly

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Easy Chicken and Dumplings Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Directions

In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, chicken, poultry seasoning and pepper. Bring to a boil; reduce heat to a gentle simmer.
For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.

Nutritional Facts 1 cup chicken mixture with 3 dumplings equals 282 calories, 5 g fat (1 g saturated fat), 60 mg cholesterol, 1,022 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Easy Chicken and Dumplings in Light & Tasty October 2005, p23

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Easy Chicken and Dumplings

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Reviewed on Mar. 22, 2011 by mcglaurie

First time my chicken and dumplings have came out!!! I used a rotisserie chicken and added the skins to add more flavor, added onion with the celery and carrots,and I also added garlic, because we like garlic and it was wonderful!!1 Everyone said they would like to have it again! Thanks!!!

Reviewed on Mar. 18, 2011 by Jwright1350

This recipe is great and so easy. I ahve neer made chicken and dumplings before, and my husband was a little skepticle. Everyone was plesantly supprised and satisfied after dinner was done.

Reviewed on Mar. 11, 2011 by Mamaorr

It tasted good but needs some alterations. For starters it wasn't very soupy and could use either some water or another can of chicken broth. Good starter recipe that could be great with some improvements.

Reviewed on Feb. 26, 2011 by Kathyau

This is very good and easy to make in a hurry. I cook a whole chicken in my crock pot and debone and soup is ready to go in just a short time.

Reviewed on Feb. 24, 2011 by lrflan

I've tried several times over the years to find a chicken and dumpling recipe like my mother used to make and was always disappointed with the results until I found this recipe. I don't always put vegetables in it but it is delicious either way. Anytime I cook a chicken in the crockpot I always put a single serving of shredded chicken with some broth in the freezer and make a small batch for my lunch when I'm home by myself.

Reviewed on Feb. 12, 2011 by Bren Al

Yes I would make this again, but I would for sure use the sodium reduced everything, I didn't use sodium reduced broth and it turned out a little salty. But will keep this on my remake list. I made my own dumplings from scratch and every one liked them. I also put in peas, garlic,onion, a bay leaf, and I substituted 2 of the cans of broth to Cream of chicken soup. I will definately make this again.

Reviewed on Feb. 07, 2011 by kiteez3

My hubby loved this! I chopped a small onion to saute with the celery and carrots. I also used olive oil instead of coating my dutch oven with cooking spray. Delicious!

Reviewed on Feb. 02, 2011 by tlchu03

I made this recipe last night, using everyone's review suggestions: Adding poultry seasoning, a little salt, etc. I also used a pre-cooked rotisserie chicken from the store to speed the process up. It was absolutely delicious! The only thing, next time I will make the biscuits and not cheat by using a Homestyle refrigerated brand. It's just not the same as homemade. Kids LOVED the meal, too. Big plus!

Reviewed on Jan. 31, 2011 by walkingfit

I cut the recipe in half and it was very good. The only thing I did different was to add some chopped onion to the vegetables and then cook them for 5 minutes in a little bit of canola oil. I was regretting that I didn't have any cream of chicken soup to thicken the broth but I found it was not needed. The broth was a perfect consistency after the dumplings were cooked.

Reviewed on Jan. 30, 2011 by amstaggs

I have never made this recipe exactly how it says, but I use it as a guide. I don't add carrots; I use celery and onions. The biggest change I make is using homestyle canned biscuits. I cut each biscuit into thirds and toss in flour, which helps to thicken the soup. My husband's favorite!!!

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