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Auntee's No Fail Chicken & Dumplins'

Felesha Bell
This southern No Fail Chicken & Dumplins recipe with mixed vegetables is just pure comfort in a bowl at its very best!
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine Southern
Servings 6 -8

Ingredients
  

  • 3.5-4 lbs. chicken drummettes
  • 1 medium onion diced
  • 2 celery ribs sliced
  • 2 lg. carrots sliced
  • 2 garlic cloves grated
  • 1 fresh rosemary stem
  • 2 bay leaves
  • Water
  • 1 T. kosher salt
  • 1 1/2 tsp. white pepper
  • 1 tsp. poultry seasoning
  • cayenne powder to taste
  • 4 c. low sodium chicken broth divided
  • 1 can low sodium cream of celery soup
  • 1 can low sodium cream of mushroom soup
  • 2 c. frozen green beans
  • 1 c. frozen corn
  • 2 7.5 ounce packaged refrigerated biscuit rolls

Instructions
 

  • In a large pot over medium-high heat, combine the chicken, onion, celery, carrots, garlic, rosemary, bay leaves, seasonings, and 1 c. chicken broth with enough water to cover, and boil for about 35 minutes.
  • Reduce heat to medium, and add the cans of soup and the frozen veggies. Combine well.
  • Rip each biscuit into about 6 pieces and add to the pot.
  • Simmer about 10 minutes, or until the dough is cooked through. Remove rosemary stem and bay leaves. Say Grace and enjoy!
  • NOTE: If the soup is too thick, add more chicken broth one cup at a time.
  • NOTE: To reheat, add chicken broth to thin out the leftovers.
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