Chiken and Dumplings

Kyra Brier


My grandma Brier made us this all the time, I love it.


★★★★★ 1 vote

8 or more
1 Hr
3 Hr
Stove Top


  • 1 large
  • 4 stalk(s)
    celery ribs chopped
  • 1 small
    yellow onion chopped
  • 2 clove
    grlic minced
  • 4
    carrots, chopped
  • 1
    bay leaves, dried
  • 1/2
    teaspoon tyem, pepper, seson salt, salt
  • pinch
    rosemary leaves
  • pinch
    creole seasoning
  • ·
    water to fill big soup pot
  • 4
    chicken bouillon cube
  • 1 bag(s)
    wide egg nudels
  • 2/1/4 c
    bisquick mix
  • 2/3 c

How to Make Chiken and Dumplings


  1. Fill pot with water and chicken and celery, onion, grlic, carrots, bay leaf, spices, and bouillon.
  2. Simmer on low till chicken and vegies are tender.
  3. Take out bay leaf.
  4. Add nuddels.Mix well.
  5. Make dumplings and on Bisquick box.
  6. Drop by Spoonfuls into boiling soup. Reduse heat, cook uncovered for 10 min. Cover, cook 10 min. longer.
  7. When doplings are done remove and put on a plate.
  8. Turn off soup, and eat.

Printable Recipe Card

About Chiken and Dumplings

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy

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