This chicken and dumplings recipe with canned biscuits is super easy to throw together. Make a batch of this creamy soup to serve today, then freeze some for later!
Grab a large Dutch oven. Add onion, carrots, celery, garlic, thyme, salt and pepper.
STEP 2
Add shredded chicken (tear meat from a Rotisserie chicken!), chicken broth, cream of chicken soup and water.
STEP 3
Pop open a can of refrigerated biscuits and cut each one into 4 equal parts
Throw the dough chunks into the Dutch oven/saucepan.
STEP 4
Simmer, covered, for 20 minutes, stirring occasionally.
STEP 5
Add a bay leaf while cooking for a punch of added flavor.
Drizzle a cup heavy cream over top of the soup 5 minutes before pulling the pan from the heat. Stir and then enjoy a deliciously creamy soup with a little thicker texture.