Quicker Chicken and Dumplings (speedier version) Recipe

5 5 7
Quicker Chicken and Dumplings (speedier version) Recipe
Quicker Chicken and Dumplings (speedier version) Recipe photo by Taste of Home
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Quicker Chicken and Dumplings (speedier version) Recipe

Read Reviews
5 5 7
Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 452 calories, 14g fat (4g saturated fat), 85mg cholesterol, 1431mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 39g protein.

  • 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
  1. In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil.
  2. 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.
  3. 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.
Originally published as Quicker Chicken and Dumplings (speedier version) in Quick Cooking May/June 1998, p53

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Reviews forQuicker Chicken and Dumplings (speedier version)

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wendykins User ID: 5990220 51312
Reviewed Oct. 19, 2014

"Delicious....added mushrooms and used homemade biscuit...will definitely make again."

MY REVIEW
hspin User ID: 7182330 21668
Reviewed Jul. 17, 2014

"I had never made dumplings before and didn't mix them enough before dropping into the broth so I would recommend stirring just a little beyond "just moistened". My dumplings turned into awkward lumps instead of pretty dumplings, but even so, it was absolutely delicious!"

MY REVIEW
Tlasley User ID: 3633193 45016
Reviewed Feb. 2, 2014

"Wonderful, the whole family loved it and that is saying something. However I did add frozen peas."

MY REVIEW
radcook User ID: 1444409 45015
Reviewed Jun. 29, 2013

"This was easy and tasted good"

MY REVIEW
tallula.d User ID: 4956083 45013
Reviewed Nov. 8, 2011

"I love this recipe, very close to the chicken and dumplings I used to make. I usually double the dumplings."

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