Easy Chicken and Dumplings from Holly Clegg

Holly Clegg
  • Yield: 8 servings

With rotisserie chicken and drop dumplings, this becomes an effortless meal.


1cup chopped onion
1cup chopped carrots
1/2teaspoon minced garlic
1/4cup all-purpose flour
1/2teaspoon dried thyme leaves
6cups chicken broth
2cups cooked, diced, skinless rotisserie chicken breast
-- Salt and pepper
2cups biscuit baking mix
2/3cup skim milk


  1. In a large nonstick pot coated with nonstick cooking spray, sauté onion, carrots and garlic over medium heat until tender, 5 to 7 minutes. Stir in flour and thyme.  
  2. Gradually add broth; bring to boil. Add chicken.
  3. In bowl, stir together biscuit baking mix and milk.  Drop by spoonfuls into boiling broth.  Return to boil,reduce heat, and cook, covered 15 to 20 minutes, until dumplings are done.  Season with salt and pepper. If soup is too thick, add more chicken broth.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 235
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 31mg
  • Sodium 815mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 16g
  • Protein 16g