Chicken and Dumplings with Biscuits
A soul-warming Southern staple, this rendition of chicken and dumplings is prepared with pre-made biscuit dough and rotisserie chicken for a hearty, home-cooked meal in just over half an hour. Tender dumplings, made from canned biscuits, float in a savory broth enriched with vegetables and creamy soup, delivering a complete and satisfying dish in every spoonful.
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Servings: 5
Ingredients
- 1 tablespoon chopped fresh parsley optional for topping
- 3 ribs of celery diced
- 16.3 oz can of refrigerated buttermilk biscuits such as Pillsbury Grands Southern Homestyle, use only 6 biscuits
- 10.75 oz can of condensed cream of chicken soup
- 5 cups 40 oz chicken broth
- ¼ teaspoon poultry spice blend
- 2 carrots peeled and chopped into small rounds
- 1 fully cooked rotisserie chicken skin and bones removed, meat torn or chopped
Instructions
- In a large Dutch oven set over medium-high heat, combine the chicken broth, shredded chicken, condensed soup, and poultry seasoning. Bring the mixture to a rolling boil, then lower the flame, cover the pot, and let it simmer gently for 5 minutes.
- While the soup simmers, prepare the biscuit dough by patting or rolling six biscuits to approximately ⅛-inch thickness on a lightly floured work surface. Cut the flattened dough into narrow strips, about ½-inch wide.
- Remove the pot’s lid and increase the heat back to medium-high to bring the soup back to a boil. One by one, gently drop the dough strips into the hot liquid, stirring softly to prevent them from clumping together. Once all the dumpling strips are added, stir in the chopped carrots and celery.
- Reduce the heat again to low. Cover the pot and let the dish simmer for 20 minutes, stirring carefully every 5 minutes to ensure the dumplings cook evenly and don’t adhere to each other.
- Portion the soup into serving bowls and garnish with fresh parsley if desired. Serve immediately.
Notes
For a richer base, consider using Better Than Bouillon Roasted Chicken Base blended with hot water as a substitute for boxed chicken broth; one 8 oz jar yields approximately 38 cups of stock.
Since canned biscuits typically include eight pieces, only use six for the dumplings to avoid overcrowding. The remaining two biscuits can be baked and enjoyed separately.
A pizza cutter is particularly effective for slicing the biscuit dough into uniform strips.
Due to the use of pre-cooked chicken and the quick cooking time, this recipe is not suited for a slow cooker.