+ Add All Old-fashioned Chicken and Dumplings Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Old-fashioned Chicken and Dumplings
Rate this Recipe
Serves 6
Comfort food at its peak.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
3 boneless, skinless chicken breasts, halved
4 cups sliced carrot
1 1/2 cups sliced celery
1 yellow onion, diced
1 can chicken broth, 14 oz.
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 cup frozen peas
3 tablespoons flour
1 cup milk
1 1/4 cup baking mix
2 tablespoons chopped parsley
Directions:
Grease a large Dutch oven with vegetable cooking spray and bring to medium-high heat.
Once hot, cook chicken in batches, until browned, about 1 minute per side. Transfer to a plate and set aside.
Add carrot, celery, and onion to the Dutch oven, saute for 5 minutes.
Stir in chicken broth, rosemary, and thyme. Bring to a boil, cover, and cook for 5 minutes. Uncover and add peas. Stir together.
In a small bowl, whisk together flour and half of the milk, whisk until smooth. Pour into vegetable mixture, bring to a boil.
Add chicken to the pot, submerge in liquid.
In a medium bowl, combine remaining milk, baking mix, and parsley. Drop mixture by teaspoonfuls into the boiling liquid. Cover and reduce heat to low, simmer for 15 minutes.
Uncover and cook for about 3-5 minutes. Transfer to serving bowls.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Old-fashioned Chicken and Dumplings
Serves 6
Ingredients:
3 boneless, skinless chicken breasts, halved
4 cups sliced carrot
1 1/2 cups sliced celery
1 yellow onion, diced
1 can chicken broth, 14 oz.
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 cup frozen peas
3 tablespoons flour
1 cup milk
1 1/4 cup baking mix
2 tablespoons chopped parsley
Directions:
Grease a large Dutch oven with vegetable cooking spray and bring to medium-high heat.
Once hot, cook chicken in batches, until browned, about 1 minute per side. Transfer to a plate and set aside.
Add carrot, celery, and onion to the Dutch oven, saute for 5 minutes.
Stir in chicken broth, rosemary, and thyme. Bring to a boil, cover, and cook for 5 minutes. Uncover and add peas. Stir together.
In a small bowl, whisk together flour and half of the milk, whisk until smooth. Pour into vegetable mixture, bring to a boil.
Add chicken to the pot, submerge in liquid.
In a medium bowl, combine remaining milk, baking mix, and parsley. Drop mixture by teaspoonfuls into the boiling liquid. Cover and reduce heat to low, simmer for 15 minutes.
Uncover and cook for about 3-5 minutes. Transfer to serving bowls.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.