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Quicker Chicken and Dumplings (speedier version)

 Quicker Chicken and Dumplings (speedier version)
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Quicker Chicken and Dumplings (speedier version) (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.