Easy Chicken and Dumplings Recipe

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Easy chicken and dumplings is a great weeknight dinner. Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.

Hands On Time:
30 mins
Total Time:
40 mins
Yield:
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.

Kid-Friendly Chicken: Easy Chicken and Dumplings
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.

Beth Dreiling Hontzas

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

Directions

  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.

Chef's Notes

One roasted chicken yields about 3 cups of meat.

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