Quicker Chicken and Dumplings

Quicker Chicken and Dumplings
Quicker Chicken and Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups chicken broth

  • 1/2

    cup sliced celery

  • 1/2

    cup sliced carrots

  • 1

    bay leaf

  • 1-1/2

    teaspoons dried parsley flakes, divided

  • 2

    cups biscuit/baking mix

  • 1/4

    teaspoon dried thyme

  • Dash ground nutmeg

  • 2/3

    cup milk

  • 3

    cups cubed cooked chicken breast

Directions

In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil. For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings. Yield: 4 servings.

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