Recipe by LUCYBARRON
"For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary."
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chopped baby carrots
ground black pepper
skinless, boneless chicken breast halves, chopped
1 (10 ounce) can
refrigerated biscuit dough, separated and chopped
My wife still works the weekends as a baker and cake decorator. So Mondays
I cook to give her a rest day. Needless to say, put "easy" in a recipe name
and you'll get my attention every time. This recipe is very easy and delicious.
I made it exactly by the recipe except we had a bag of frozen dumplings so I
used them. (Remember the part about "easy"? :) It rated a compliment from the
Boss (read "wife"). And I don't get compliments on my cooking. So it's
gotta be 5 stars. Many thanks, LUCYBARRON.
Soup was good. I would cut back on the Thyme and Rosemary. It was to overpowering for our taste buds. I also would cut back on the amount of biscuit dough that this recipe calls for. Instead of putting raw chicken into the soup, I put in a rotisserie chicken instead. Definitely would make this again.
Tasted great. I gave only 4 stars because the cooking times described were not enough for mine.
My family loved this soup!
Amazing recipe! To add a little more flavor I put three chicken bullion cubes. I also shredded the chicken because I like it shredded in my chicken and dumplings. Easy tip: once the chicken is cooked remove it from the pot, put in a mixing bowl and use a mixer to shred the chicken. It is so quick and easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken and Dumplings with Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 45
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