Homemade Chicken and Dumplings made EASY. The light and flaky biscuits atop the creamy chicken soup filled with perfectly cooked vegetables help make this classic recipe great for a warm and comforting dinner great for any season! So make a batch of this creamy soup for today then freeze some for another day.
I hope all of you mothers had a fabulous day yesterday! I got spoiled. My boys let me sleep in and I was awakened by the two cutest smiley faces on the planet. That was followed by breafast in bed and a tickling session. It was a day to remember!
Today I have been planning dinners for the week. New things, of course, because it is rare that I make the same thing twice. But really, all I want to do is make this Chicken and Dumplings recipe again because it was sooooo good. And EASY. A lot of Chicken and Dumplings recipes are complicated (or at least too complicated for ME), involving making dough from scratch. This one does not require dough-making and is done in less than 40 minutes. I am adding it to my favorites list…a huge endorsement!
Get out a Dutch oven or heavy saucepan and add onion, carrots, celery, garlic, thyme, salt and pepper.
Cook until the onions are soft and fragrant, about 3-5 minutes.
Add shredded chicken (tear meat from a Rotisserie chicken to make it easy!), chicken broth, cream of chicken soup and water.
Bring to a boil and reduce to a simmer.
Open a can of refrigerated biscuits and cut each one into 4 equal parts.
Throw the dough chunks into the Dutch oven/saucepan.
Simmer, covered, for 20 minutes, stirring occasionally.
And that’s it! Dinner is done! A perfect biscuit to serve alongside this to sop up more of that great sauce are these gluten-free biscuits that Mama Gourmand shared with me. Enjoy!
Sprinkle with a bit of chopped parsley and serve warm!
Here are a handful of other delicious dinners that can be done in under 45 minutes! Spaghetti Squash Beef and Cheese Boats, Artichoke Chicken Rice Skillet, Chicken Enchilada Bake
Homemade Chicken and Dumplings
Ingredients
- 3 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 4 med carrots peeled and sliced
- 4 stalks celery sliced
- 4 cloves garlic minced
- 1 tsp dried thyme
- salt/pepper
- 32 oz chicken broth
- 10.5 oz cream of chicken soup
- 2 cups water
- 2 cups chicken shredded
- 16.3 oz refrigerated biscuits each biscuit cut into 4 equal pieces
- fresh flat-leaf parsley for topping
Instructions
- Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
- Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces. Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.
Can you make this in the slow cooker?
Our new family favorite….. thank you for this easy to make flavorful recipe!
Hi Diane! So glad your family loves this one as much as we do. It’s the best sort of comfort food! Thanks for the comment!
Megan
Absolutely delicious!!!…the best chicken and dumplings I have ever tasted…thank you, this recipe definitely goes into my favourites in my recipe box. 🙂
Oh yay, Deb! I love that you loved this recipe as much as I do. Thanks for the comment!
Megan
The traditional chicken and Dumpling recipe became popular from the Southern states of the us in the course of the first-class depression. Professionals think that it used to be a originally a french rasmalai recipe. It has continually been noticeable as a basic fowl recipe as a result of it is scrumptious flavors and undeniable simpleness to make.