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Dutch Oven Chicken and Dumplings

 Dutch Oven Chicken and Dumplings
I was born in Arkansas, and this recipe is one I grew up on. Well, actually, there never really was a recipe—we just threw it together till it tasted good! Chicken and Dumplings is so easy and filling...you can fix it for anyone anytime. Sometimes, if my husband and I are going off fishing all day (my favorite hobby is fishing—and more fishing!). I'll prepare the chicken the day befo
8 ServingsPrep: 40 min. Cook: 1 hour

Ingredients

  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 3 cups water
  • 1 cup chopped onion
  • 4 celery ribs, sliced
  • 3 medium carrots, sliced
  • 1 teaspoon celery seed
  • 2 teaspoons rubbed sage, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups biscuit/baking mix
  • 3/4 cup plus 2 tablespoons milk
  • 1 tablespoon minced fresh parsley

Directions

  • Place chicken and water in a Dutch oven. Cover and bring to a boil.
  • Reduce heat to simmer; cook until chicken is tender, about 30
  • minutes.
  • Remove chicken from kettle; bone and cube. Return chicken to kettle
  • along with the onion, celery, carrots, celery seed, 1 teaspoon of
  • sage, salt and pepper. Bring to a boil. Reduce heat. Cover and
  • simmer for 45-60 minutes or until the vegetables are tender.
  • For dumplings, combine the biscuit mix, milk, parsley and remaining

2 of 2

Dutch Oven Chicken and Dumplings (continued)

Directions (continued)

  • sage to form a stiff batter. Drop by tablespoonfuls into the
  • simmering chicken mixture. Cover and simmer for 15 minutes. Serve
  • immediately. Yield: 8 servings.
Nutritional Facts: One serving equals 276 calories, 579 mg sodium, 29 mg cholesterol, 30 g carbohydrate, 20 g protein, 9 g fat. Diabetic Exchanges: 2 starch, 2 meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.