Barnyard Chicken & Dumplings

A classic American comfort food everyone loves! This hearty Barnyard Chicken & Dumplings soup works as a starter or main dish.

Barnyard Chicken & Dumplings

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  • Prep Time


  • Total Time


  • Servings



  • 3

    celery stalks, sliced

  • 2

    carrots, sliced

  • 8

    cups chicken broth (see Note)

  • ½

    teaspoon poultry seasoning

  • ¼

    teaspoon black pepper

  • 2

    cups biscuit baking mix (see Note)

  • cup milk (see Note)

  • 3

    cups cooked chicken, chopped


Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil. Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips. Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately. NOTE: You can lighten up this Southern classic without sacrificing taste. Substitute low-sodium fat-free chicken broth, reduced-fat biscuit baking mix, and fat-free milk for their regular counterparts.


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