I was born in Arkansas, and this recipe is one I grew up on. It's one of my favorite Dutch oven soup recipes. Plus, it's so easy and filling...you can fix it for anyone. Sometimes, if my husband and I are going fishing all day, I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes. —Patricia Collins, Imbler, Oregon
Dutch Oven Chicken and Dumplings
Dutch Oven Chicken and Dumplings
Prep Time
40 min
Cook Time
1 hour
Yield
8 servings
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 sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately.
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