Chicken and Dumplings II

Read Reviews (38)

"This is how mom used to do it." — Vince Jones

Directions

Put chicken pieces in a large pot over medium heat, and add enough water to cover 3 inches over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to a boil and let simmer for 40 minutes.
In a mixing bowl, prepare biscuit mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the biscuit mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
With a wire whisk, mix together about 1 1/2 cups of water with the flour, then add flour mixture to the soup pot until the broth has the consistency of gravy. Dig in and enjoy the meal!

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Reviews More Reviews

Most Helpful Positive Review

Jan 02, 2004

Great southern-style recipe, but no need for potatoes and refrigerated canned biscuits work great for dumplings. Adding the flour at the end to make the gravy is the key to this being a GREAT chicken and dumplings recipe.

—PAMELAMCKEAN

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Most Helpful Critical Review

Jun 22, 2003

I didn't really care much for this dish. I cut the potatoes down to three, and wished I had only used one. Toooo much potato/starch. Mine actually ended up a little dryer than I like them, after adding the dumplings with all the potatoes already in there... I say put this in the scratch file. Sorry....

—BMDSINGLE

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51 Ratings

Oct 22, 2006

Very good recipe. My family (even my 15 month old!!) really liked it. I made a few small modifications: used chicken breasts cut into bite-sized peices, only used 2 potatoes, threw in a few handfuls of frozen peas and a diced onion, subbed stock for water, and I threw in a pinch of poultry seasoning. I also added a little marjoram to the Bisquick before cooking the dumplings. It was really really good. Thanks for the recipe!!

—Yummum

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Jan 02, 2004

An O.K. recipe. Takes lots of time, needs much more salt than the recipe indicates, and it makes a huge amount - more like 15 servings, definitely NOT 4!

—MIHAELA

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Jan 02, 2004

This is a delicious recipe . . . and we enjoyed every bit of it! I used chicken broth instead of water to cook the chicken. Thank you!

—THERESE K.

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Aug 10, 2010

Made this quicker by useing two cans cr. of chicken soup, 2 cans chicken broth, 1 can vegall, 1 can whole potatos quartered. Parboil 2 chicken breasts while broth is cooking, chop into pieces and drop into boiling broth, add canned veggies keep at low boil, make bisquick biscuits and spoon drop on top, cover for 8 min. flip biscuits and cover for another 3-4 min. served with a salad, this was a quick, delicious and hearty meal. served 6 with a little leftover.

—mikomine

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Jan 06, 2011

Good recipe. Adding the dumplings makes its own gravy. There is no need to add the flour to thicken it.

—CACTUS511

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Sep 27, 2010

this is the best one i've tried and has a smooth consistancy and delightful flavor,just like mine. Serve with hard rolls or french bread and salad.

—jwwilary

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Nutrition

Calories
696 kcal
35%

Carbohydrates
86.3 g
28%

Cholesterol
106 mg
35%

Fat
22.4 g
34%

Fiber
5.8 g
23%

Protein
36.5 g
73%

Sodium
1516 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Dumplings II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 696
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 6.2g 31 %
Cholesterol 106mg 35 %
Sodium 1516mg 61 %
Potassium 1398mg 39 %
Total Carbohydrates 86.3g 28 %
Dietary Fiber 5.8g 23 %
Protein 36.5g 73 %
Sugars 5g
Vitamin A 65 %
Vitamin C 82 %
Calcium 8 %
Iron 53 %
** Thiamin 26 %
Niacin 162 %
** Vitamin B6 76 %
** Magnesium 31 %
Folate 69 %

* 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.