Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. &mdash;Nancy Tuck, Elk Falls, Kansas

Chicken and Dumplings

celery ribs, chopped

carrots,

(14-1/2 ounces each) reduced-sodium chicken broth

chicken breast

poultry seasoning

pepper

biscuit/baking mix

fat-free milk

This was SO yummy.  My husband loves chicken and dumplings but I could never find a recipe turned out for me.  I did add a little garlic and onion powder and did not use low sodium chicken broth, just for flavor.  I also used a rotisserie chicken because my husband likes dark meat better.  The dumplings were so good, even the next day for leftovers.  Thank you for sharing this recipe - Its a keeper

So simple and delicious! Loved the flavors and how comforting the dish is!

SuperFly Easy & very good! I made it even easier, I think. Cubed 3 small chicken breasts cooked in olive oil & cavenders til done, added the carrots and celery, water, better than boullion. Allowed to cook until veggies were a bit tender then dropped the dumplings on top. My fussy eating daughter liked as well as the rest of the fam.

It amazes me how some think their way is always the only way! I grew up with a southern Georgian Dad and a northern Canadian Mom. The flat dumplings versus drop dumplings fight was settled early. Northern drop dumplings won hands down! Even my soul-food loving Dad admitted the flat dumplings (which were like mushy noodles to me) weren’t as tasty as the light fluffy biscuit-y drop dumplings made from scratch! I don’t know and it may be good, but Mom never used boxed mixes of anything.

No Low fat alternative choices if you want REAL fluffy dumplings like your (my) mom made. She made large ones

No, actually dumplings do not ALWAYS have egg in them. Actually, traditional dumplings are baking powder, flower, salt, some type of shortening and a milk product. It is the way the shortening is mixed in that makes them so moist and fluffy. And being steamed on top. This is a good recipe. I made my great-grandmother's traditional dumplings on top though, approved by my boyfriend's brother who is a Master chef. He says dumplings are NOT traditionally made with egg...

Very good!  The only change I made was to cook the dumplings uncovered over low heat 10 minutes then cover and cook 10 minutes longer as instructions on my biscuit mix instructed.  This makes sure the dumplings are done and tender.  It also thickens the sauce a bit.

To Stewart...the "lumps of dough" ARE dumplings.....made Northern style...strips of dough Southern and Amish style....don't like them....don't eat them......real simple to understand.

I would definitey substitute the fat free milk with whole milk...to get that rich creamy full bodied gravy.

This was very good and my kids loved it. The only thing I changed was I used Italian seasoning instead of poultry seasoning because I don't like sage.

I made this and it is easy, delicious and a favorite on a cold day.

I rated this recipe as it was written. First it was pretty bland so I added a small chopped onion, a minced garlic clove, a handfull sliced mushrooms and 1 1/2 T. chicken soup base. Then I made the dumplings and I wondered about the thin consistency but cooked them anyway. They never did cook all the way through. More like dough lumps and the tasted BITTER. I ended up fishing them out and made another batch with 2 c. of bisquick and cooked them as directed on the box, 10 minutes uncovered and another 10 with the lid on. Perfect dumplings although by now the broth had reduced to nothing and I was literally left with chicken and dumplings.

I would give this five stars if some seasoning had also been added to the dumpling dough.  While the poultry seasoning in the soup is good, it doesn't make up for the lack of seasoning in the dumpling.  I will continue to use this recipe, but will do the dumplings a little differently next time.

Tired this and making it a lot we love it and it is so tasty and easy to make I added tarragon for extra flavor and makes a difference is so good my husband loves it added tarragon to the dumplings also, you must try this

Loved the flavor of the chicken "soup".  I did end up thickening it up with instant potatoes.  Did not like the dumplings though; ended up fishing them out and dumping them.

Reminded us of a chicken version of traditional beef stew.  We peeled and cubed one large baking potato and added with the celery and carrots. We also added two bay leaves.  The dumplings were a gummy mess but I normally do not have issues with dumplings and think this was just poor execution on my part.  The broth did thicken and look creamy from some of the dumpling residue.  Will make this again, great for a cold Minnesota dinner.

Love, love, love this recipe. Super easy, and so good. I use a Bisquick cheese garlic mix, and it adds an addictive flavor to this! Great as a dutch oven camping treat on a cold campout. Precook the chicken, and you heave a hearty meal in minutes over the campfire.

I made this tonight. SO good. I sauteed fresh broccoli, fresh sliced carrots and chopped celery. I used 2% milk. Also added a shake of garlic powder, some dried parsley and some dried minced onion to the baking mix. Used a little bit more broth than stated. SO good. Will Definitely be making again!!

I like a lot of veggies in mine, so I added a handful more carrots, one small onion, and a cup of frozen peas. (I stirred in the peas before adding the dumplings, as the other readers did). Since I'm a spice girl, too, I used a rounded 1/2 tsp of the poultry seasoning, and added 1/2 tsp salt, plus a pinch more pepper. Delicious!

chicken and dumplings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $5.43 /serving

Author : Taste of Home

Ingredients

Instructions

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