Chicken and Dumplings – Bisquick Recipes

Prep

25

min
Total

3

hr

5

min
Servings

4

This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. And using Bisquick™ original mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. While this Chicken and Dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little cleanup afterwards.

Ingredients

1

cut-up whole chicken (3 to 3 1/2 lb)
2

medium stalks celery (with leaves), cut up (about 1 cup)
1

medium carrot, sliced (1/2 cup)
1

small onion, sliced
2

tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1

teaspoon salt
1/8

teaspoon pepper
5

cups water
2 1/2

cups Bisquick™ Original Pancake & Baking Mix
2/3

cup milk

Steps

1

Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
2

Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
3

In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
4

In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Recipe Tips

tip 1

Chicken will make or break this homemade Chicken and Dumplings, so be sure to use the freshest meat possible. Fresh chicken should be odorless and cold, and the meat should appear plump, smooth and moist. If you’re buying a package of chicken from a stack of packages, don’t pick the one on top, since it will be less cold than the ones underneath it.
tip 2

Add extra depth to your broth by placing a bay leaf in the Dutch oven broth before simmering for two hours. Discard the bay leaf when removing the chicken and vegetables from the broth.
tip 3

Be sure the soup is very hot and bubbling when dropping in the dumplings. Only lower the temperature to simmer after all of your dumplings are in the pan. Cook uncovered on low heat for 10 minutes; cover and continue to cook for 10 minutes longer until the dumplings are light and cooked through.
tip 4

Short on time? Get your chicken dumpling soup on the table in an hour by making part of it the day before!

Nutrition

680 Calories, 30g Total Fat, 47g Protein, 55g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 680

Calories from Fat: 270

Total Fat: 30g; 46%

Saturated Fat: 9g; 44%

Trans Fat: 3 1/2g

Cholesterol: 130mg; 44%

Sodium: 1680mg; 70%

Potassium: 610mg; 18%

Total Carbohydrate: 55g; 18%

Dietary Fiber: 3g; 13%

Sugars: 6g

Protein: 47g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

3 1/2 Starch; 1 Vegetable; 5 1/2 Lean Meat; 2 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.