Weeknight Chicken & Dumplings


Soup is one of my favorite foods, especially during the rainy seasons. Last Thursday morning I harvested in the drizzling, chilly rain with the sound of the wind whipping through the corn stalks for company. After harvesting, I spent a blusterous afternoon helping Fair Weather Farm CSA members pick up their shares. It wasn’t particularly cold on Thursday but the damp and the wind got into my bones a bit. So I decided pretty early on in the day that a cozy bowl of chicken and dumplings was in order. Dinner did not disappoint and just one spoonful was enough to warm my spirits and chase the damp of the day away.

Weeknight Chicken & Dumplings 


about 2 cups shredded chicken, leftover or Rotisserie

about 6 cups water

2 tablespoon Vegetable Better than Bullion

1/2 sweet onion, chopped

5 -6 carrots, sliced

1 cup sweet peas

3 to 4 tablespoons fresh dried herbs such as Rosemary, Thyme, and Oregano

1 Trader Joe’s Whole Grain Pancake mix biscuit recipe, or biscuit recipe of choice (I added in a dollop of sour cream, 1 teaspoon garlic powder, and about a tablespoon of Masa flour for additional flavor)

Salt and pepper to taste


Bring water to boil in a med dutch oven or soup pot. Add in the bullion and stir until completely dissolved. Add in the onion, carrot, a good pinch of salt and pepper and cook until tinder, about 10 minutes. Next drop in the Trader Joe’s Biscuit mix one teaspoon at a time until all mix has been dropped into the broth. Allow the dumplings to cook covered over med high heat, stirring occasionally about 20 minutes or until the dumplings have cooked through. Turn off the heat and add in the shredded chicken, dried herbs, and peas. Allow to rest covered an additional 15 or so minutes. Adjust seasonings as needed.


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