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
- water: 8 cups
- baby carrots: 2 cups (chopped)
- onion: 1 piece (chopped)
- stalks celery: 4 piece (chopped)
- thyme: 2 Tbsp (dried)
- rosemary: 1 Tbsp (dried)
- salt: 2 tsp
- ground black pepper: 1 tsp
- skinless, boneless chicken breast halves: 4 piece (chopped)
- refrigerated biscuit dough, separated and: 1 can (10 ounce can, chopped)
Metric Conversion
Stages of cooking
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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.
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Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
