Recipe Details
Ingredients
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8cupswater
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2cupschopped baby carrots
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1largeonion, chopped
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4stalkscelery, chopped
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2tablespoonsdried thyme
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1tablespoondried rosemary
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2teaspoonssalt
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1teaspoonground black pepper
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4skinless, boneless chicken breast halves, chopped
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1(10 ounce) canrefrigerated biscuit dough, separated and chopped
Cooking Directions
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Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
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Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Tips
If you have time, you can make whole wheat dough in the bread maker and use part of it instead of the biscuit dough.
Chicken stock can be substituted for water if desired.
This recipe is also healthier with skinless chicken and added mirepoix.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories160 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
7% |
| Cholesterol 24mg |
8% |
| Sodium 797mg |
35% |
| Total Carbohydrate 18g |
6% |
| Dietary Fiber 2g |
7% |
| Total Sugars 4g |
|
| Protein 11g |
23% |
| Vitamin C 4mg |
4% |
| Calcium 59mg |
5% |
| Iron 2mg |
13% |
| Potassium 264mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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