Thursday, June 24, 2010

Recipe Thursday #14: Easy Chicken & Dumplings

I made this a couple weeks ago and it really was easy! It was also super yummy!

Easy Chicken & Dumplings


  • 32 oz low-sodium chicken broth
  • 3-4 cups cooked chicken breasts (shredded or cubed)
  • 10-12 oz cream of chicken soup (I used the reduced fat one)
  • 1/4 tsp poultry seasoning
  • 1 small can buttermilk biscuits (I used Grands, but another brand will work fine)
  • 1 cup carrots (diced)
  • 1 cup celery (diced) **optional (we are not huge celery fans)


  1. In large stockpot, combine broth, shredded chicken, soup, and poultry seasoning
  2. Bring mixture to a boil over medium-high heat
  3. Cover pot, reduce heat to low, and simmer for 5 minutes (stirring occasionally)
  4. Return heat to medium-high and allow mixture to boil again
  5. Remove biscuits from can and separate
  6. On a lightly floured surface, pat each biscuit until it is about 1/8 inch thick
  7. Cut each flattened biscuit into 1/2 inch wide strips
  8. Drop biscuit strips into pot one at a time, stirring frequently
  9. Add carrots and celery
  10. Cover stockpot and simmer over low heat for 15-20 minutes (stirring occasionally)

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