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Easy Chicken and Dumplings

Easy Chicken and Dumplings

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Hands-on time 30 mins
Total time 40 mins
Yield

Makes 4 to 6 servings

Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.

Ingredients

  • 1 (32-oz.) container low-sodium chicken broth
  • 3 cups shredded cooked chicken (about 1 1/2 lb.)
  • 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
  • 1/4 teaspoon poultry seasoning
  • 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
  • 2 carrots, diced
  • 3 celery ribs, diced

How to Make It

  1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

  2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

  3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Cook's Notes

One roasted chicken yields about 3 cups of meat.