This chicken and dumplings with vegetables recipe is made with refrigerated biscuit dough and seasoned with thyme, rosemary, salt, and pepper.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
160 Calories
Recipe Instructions
Step 1
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.
Step 2
Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Ingredients
2 teaspoons salt
1 large onion, chopped
1 teaspoon ground black pepper
4 stalks celery, chopped
8 cups water
1 tablespoon dried rosemary
2 tablespoons dried thyme
4 skinless, boneless chicken breast halves, chopped
2 cups chopped baby carrots
1 (10 ounce) can refrigerated biscuit dough, separated and chopped
