This chicken and dumplings with vegetables dish is great for a cold night or if you have a cold! This recipe is my mom’s Southern chicken and dumplings, simplified with preservative-free biscuit dough and boned chicken. Adjust seasonings as necessary.
Ingredients
- 8 cups water
- 2 cups chopped baby carrots
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 tablespoons dried thyme
- 1 tablespoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves, chopped
- 1 (10 ounce) can refrigerated biscuit dough, separated and chopped
Directions
Step 1
Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
Step 2
Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Tips
If you have time, you can make whole wheat dough in the bread maker and use part of it instead of the biscuit dough.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 160 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 7% |
Cholesterol24mg | 8% |
Sodium797mg | 35% |
Total Carbohydrate18g | 6% |
Dietary Fiber2g | 7% |
Total Sugars4g | |
Protein11g | |
Vitamin C4mg | 20% |
Calcium59mg | 5% |
Iron2mg | 13% |
Potassium264mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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