Easy Chicken and Dumplings with Vegetables


  • 8 cups water
  • 2 cups chopped baby carrots
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons dried thyme
  • 1 tablespoon dried rosemary
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4skinless, boneless chicken breast halves, chopped
  • 1 (10 ounce) can refrigerated biscuit dough, separated and chopped
  • Directions

  • Step 1

    Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.


  • Step 2

    Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

  • Cook's Note:

    If you have time, you can make whole wheat dough in the bread maker and use part of it instead of the biscuit dough.

    Chicken stock can be substituted for water if desired.

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