Easy Chicken and Dumplings with Biscuits
This easy Chicken and Dumplings recipe is made with canned biscuits in just 30 minutes, featuring tender chicken and fluffy dumplings in a creamy broth.
Equipment
- large heavy-bottomed pot
Ingredients
Butter and Vegetables
- 2 tablespoons butter
- 1 large yellow onion diced
- 3 stalks celery sliced
- 0.5 cup matchstick carrots
- 2 cloves garlic minced
Main Ingredients
- 3 cups cooked and shredded chicken use a rotisserie chicken for ease
- 8 oz evaporated milk or half and half
- 1 (10.5 oz) can cream of chicken soup
- 40 oz chicken broth
- salt to taste
- freshly cracked black pepper to taste
- 1 (16.3 oz) can buttermilk biscuits if you like a lot of biscuits, add an extra 5 oz can of biscuits
- 0.25 cup all-purpose flour
Instructions
Cooking Steps
- In a large heavy-bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6 to 8 minutes.
- Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
- Cut the biscuits into quarters and lightly toss them in flour.
- Add the floured biscuits to the soup and lightly press them under the broth with a spoon or spatula. Place the lid on the pot and cook the dumplings for about 8 to 10 minutes.
- Test one of the biscuits to ensure they have cooked through. Once the biscuits are cooked through, serve immediately!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Store dumplings separately from the soup.
Nutrition
Serving: 1servingCalories: 566kcalCarbohydrates: 52gProtein: 28gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 82mgSodium: 1879mgPotassium: 579mgFiber: 2gSugar: 9gVitamin A: 1808IUVitamin C: 3mgCalcium: 172mgIron: 4mg
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