Chicken and Dumplings

By Abby Henry Singh November 9, 2017Main Dishes, Recipes

Is there anything more comforting than home-cooked chicken and dumplings? Try this easy recipe. It’s nutritious and filling.

Brought to you by Holly Clegg and Eating Well Through Cancer.


1 cup chopped onion
1 cup chopped carrots
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme leaves
6 cups chicken broth
2 cups cooked, diced, skinless Rotessire chicken breast
Salt and pepper to taste
2 cups biscuit baking mix
2/3 cup skim milk


In large nonstick pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat 5-7 minutes or until tender. Stir in the flour and thyme.

Gradually add broth; bring to boil. Add chicken.

In bowl, stir together biscuit baking mix and milk. Drop by spoonfuls into boiling broth. Return to boil, reduce heat, and cook, covered for 15-20 minutes or until dumplings are done. Season with salt and pepper (if using). If soup is too thick, add more chicken broth.

Makes 8-10 servings.

Per serving: 235 calories, 6 g fat, 28 g carbohydrates, 16 g protein, 2 g dietary fiber, and 815 mg sodium.


Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

More posts by Abby Henry Singh