Chicken and Dumplings With Bisquick
Warm, comforting, and perfect for weeknight dinners, this Chicken and Dumplings recipe combines tender chicken with fluffy Bisquick dumplings in a rich, savory broth. It's simple to make and filled with delicious, hearty ingredients.
Servings: 8
Calories: 310kcal
Ingredients
- 8 cups chicken stock
- 1 onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 2-3 chicken breasts
- Salt to taste
- Freshly ground black pepper to taste
- Parsley for garnishing
- 2 cups Bisquick baking mix
- ⅔ cups whole milk
Instructions
- In a Dutch oven over high heat, bring the stock to a boil and then add the onion, carrots, and celery.
- Add the chicken breasts, cover, reduce the heat, and boil gently until the chicken is fully cooked, 12 to 15 minutes. Transfer the chicken to a cutting board. When cool enough to handle, cut the chicken into cubes, then return to the pot with the vegetables. Bring to a soft, rolling boil.
- In a medium bowl, combine the Bisquick and milk to form a soft dough. Take small dollops of dough and drop into the boiling mixture until all of the dough has been used. Reduce heat to low, cover, and simmer for approximately 8 minutes, or until the dumplings are fully cooked in the center. The dumplings should be fluffy and the broth should be creamy.
Video
Notes
Recipe reprinted with permission from The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations by Ashley Schoenith, published by Gibbs Smith, copyright 2024.
Nutrition
Calories: 310kcal | Carbohydrates: 33g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 830mg | Potassium: 686mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4637IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg
