Chicken and Dumplings

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Chicken and Dumplings

4 cups chicken broth
1/2-1 1/2 cups chicken or turkey, cooked
1/2 cup celery, sliced
1/2 cup carrots, sliced
1 bay leaf
1 tsp. parsley flakes


2 cups baking mix
1/4 tsp. thyme, dried
tsp. parsley flakes
2/3 cup milk

In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. In a bowl, combine baking mix, thyme, and parsley. Stir in milk just until moistened. Drop by tablespoonfuls into the boiling broth. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy. Remove dumplings with a slotted spoon and serve in bowls. Remove bay leaf and spoon broth over the top of the dumplings. Serves 4.

From: Dining On A Dime

photo by: misocrazy


  1. Emily says

    My family LOVES this recipe! I tried to make chicken and dumplings 10 years ago and it was awful! I’ve made your recipe twice, and hubby thought it was perfect. He’ll start peeking around the pot with 5 minutes to go – I can hear him :)
    Thanks for your great, cost saving recipes. Everything we’ve made from your cookbook has been a success!

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