This chicken and dumplings recipe with canned biscuits is super easy to throw together and it will quickly become a family favorite. Make a batch of this creamy soup to serve today, then freeze some for later!

– Yellow onion – EVOO – Carrots – Celery – Garlic – Dried thyme – Chicken broth – Cream of chicken soup – Water – Shredded chicken – Refrigerated biscuits – Flat-leaf parsley

Chop up all the veggies and add them to a Dutch oven pot with some heated up olive oil. Sprinkle in all the seasonings.

Use some rotisserie chicken in order to save on time and have tender chicken pieces ready to go. Add that to the Dutch oven once the veggies are softened.

Add in the cream of chicken soup, water and broth. Bring the mixture to a boil and then let it simmer.

Open the can of biscuits and cut them into quarters.

Add the biscuits to the Dutch oven over the chicken mixture, cover it and let it simmer about 20 minutes before serving.

TIPS - Add a bay leaf to the pot for a punch of flavor - You can cut the biscuits into smaller piecs - 8 instead of 4 to give the soup more bite sized pieces.  - Drizzle up to 1 cup of heavy cream about 5 minutes before removing from the heat for a creamier soup texture.