Easy Chicken and Dumplings

Easy Chicken and Dumplings Recipe

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

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


Makes 4 to 6 servings
Total time: 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 40 Minutes


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


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.


One roasted chicken yields about 3 cups of meat.

January 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note