Easy Chicken and Dumplings with Vegetables

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.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 160 Calories

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

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.