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“Easy to make, hard to mess up, quick, "from scratch" chicken and dumpling recipe. I usually use both of the thighs and drums from a store-bought rotisserie chicken and then keep the breasts to cut up for salads, pizza, pasta, etc... Adapted from a Rachel Ray recipe.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 -2 tablespoon olive oil
  • 1 onion, diced
  • 16 ounces frozen mixed vegetables, I use Vegetables for Soup
  • salt, to taste
  • pepper, to taste
  • 1 -2 teaspoon herbes de provence
  • 1 tablespoon dried parsley
  • 2 tablespoons butter
  • 2 tablespoons flour, about a handful
  • 32 ounces chicken broth
  • 1 cup cooked chicken, pulled apart into chunks
  • 1 (7 1/2 ounce) can refrigerated biscuits, rolled into balls

Directions

  1. 1. In a soup pot, saute the onion in the oil (or butter) over MEDIUM heat until soft.
  2. 2. Add the frozen vegetables and continue to saute until soft and heated through.
  3. 3. Add the seasonings (salt, pepper, herbs, parsley) and stir.
  4. 4. Then scoot the veggies aside and make a little well in the middle of the pot to melt the butter, get all the veggies good and coated, then throw in the flour and stir to coat.
  5. 5. Let it cook for about 2 minutes before adding the chicken broth. Bring to a boil.
  6. 6. Next, add the chicken and biscuits. Put a lid on the pot, reduce heat to LOW, and let the biscuits steam for about 10 minutes. Enjoy!

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