Description
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.
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
Instructions
- 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.
- Drop biscuit pieces into soup and cook until dumplings are cooked through
- 10 to 20 minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 10