Culinary Carrie: Quick Chicken and Dumplings Recipe Video


Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
DishMain Ingredient


For the dumplings
 Bisquick mix40 Ounce
 Water1 1⁄2 Cup (24 tbs)
For the chicken soup
 Onion1 Medium, chop
 Oil1 Tablespoon
 Chicken broth14 1⁄2 Ounce (swanson)
 Sage1 Teaspoon
 Basil1 Teaspoon
 Thyme1 Teaspoon
 Cooked chicken2 1⁄2 Cup (40 tbs), shredded
 Frozen vegetables pack1

Nutrition Facts

Serving size

Calories 924 Calories from Fat 277

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 7.1 g35.7%

Trans Fat 7 g

Cholesterol 46.1 mg

Sodium 2133.8 mg88.9%

Total Carbohydrates 127 g42.2%

Dietary Fiber 5.9 g23.6%

Sugars 6.8 g

Protein 30 g59.2%

Vitamin A 6.3% Vitamin C 7.6%

Calcium 22.3% Iron 32.4%

*Based on a 2000 Calorie diet

Things You Will Need

stock pot


1. Chop the onion and shred the whole cooked chicken, reserve the carcass for making stocks.

2. In a large stock pot pour some oil and sauté the onion for 5 minutes or until translucent, add the chicken broth and stir.
3. Add the sage, basil and thyme, stir well, add the shredded cooked chicken in to the stock pot along with the frozen vegetables, stir and bring it to a boil.
4. In the meantime in a large bowl combine water and bisquick mix, whisk it well.
5. The moment the soup comes to a boil add spoon full of the dumpling mix in the soup one at a time until the mix is over.
6. Simmer the dumplings in the soup for 10 minutes uncovered and then cover the pot and simmer for further 10 minutes.
7. Once done turn off the heat and serve.

8. Serve the chicken and dumplings hot.