In large Dutch oven or kettle, combine chicken, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
For dumplings, combine bisquick mix, thyme, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10 minutes longer.
It doesn't get any better than this. Home Cooking at it's BEST!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 8|
|Calories from Fat: 106 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 138.4mg||43 %|
|Sodium 880.5mg||30 %|
|Potassium 777.7mg||20 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 36g|
|Protein 59.5g||85 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 512
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