Quicker Chicken and Dumplings (speedier version) Recipe

Quicker Chicken and Dumplings (speedier version) Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This faster version of traditional chicken and dumplings uses canned broth. It is ready to eat in about a third of the time, thanks to chicken breasts and purchased biscuit mix.—Edna Hoffman, Hebron, Indiana

This recipe is:

Quick

[X]

Rate Quicker Chicken and Dumplings (speedier version) Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Quicker Chicken and Dumplings (speedier version) Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

4 cups chicken broth
1/2 cup sliced celery
1/2 cup sliced carrots
1 bay leaf
1-1/2 teaspoons dried parsley flakes, divided
2 cups biscuit/baking mix
1/4 teaspoon dried thyme
Dash ground nutmeg
2/3 cup milk
3 cups cubed cooked chicken breast

Directions

In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil.
For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer.
With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings. Yield: 4 servings.

Nutritional Facts 1 cup equals 452 calories, 14 g fat (4 g saturated fat), 85 mg cholesterol, 1,431 mg sodium, 42 g carbohydrate, 2 g fiber, 39 g protein.

Originally published as Quicker Chicken and Dumplings (speedier version) in Quick Cooking May/June 1998, p53