Super quick and easy - not as good as my mom's recipes with biscuits from scratch, but still great for a cool day. My three fairly picky kids (6yrs, 4yrs and 18mo) all ate 2 bowls each. I add extra carrots, an extra can of cream of chicken soup and a little fresh thyme.
Easy Chicken and Dumplings
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.
Yield: Makes 4 to 6 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
30 Minutes
Total:
40 Minutes
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
Preparation
- 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.
Easy Chicken and Dumplings Recipe at a Glance
- COURSE: Main Dishes, Soups/Stews
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Poultry
- PUBLICATION: Southern Living
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