Chicken and Dumplings with Canned Biscuits
You're going to love my comforting and chicken and dumplings with canned biscuits. The same great taste - but easier!
Ingredients
- 48 oz. chicken broth
- 10.5 oz. cream of chicken soup
- 3 c. cooked shredded chicken
- 2 cans refrigerated buttermilk biscuits
- 1 c. chopped carrots
- 1 c. chopped celery
- kosher salt to taste
- garlic powder to taste
- onion powder to taste
- black pepper to taste
Instructions
- Heat chicken broth in a large pot on medium-high heat until gently boiling. Add cream of chicken soup, garlic powder, black pepper, kosher salt, and onion powder; stir until incorporated.
- Add chicken, carrots, and celery to the chicken broth mixture; stir.
- Cut biscuits into small pieces (I usually do 6 per biscuit) and place in chicken broth mixture. Stir immediately and continue stirring for the next 3-5 minutes.
- Reduce heat to medium or medium-low and continue cooking, stirring occasionally, for 20-25 minutes.
- Test a dumpling; if it is still doughy on the inside, continue cooking for a few additional minutes. If you want a thinner consistency, you can add more chicken broth or a mixture of chicken broth and water.
Notes
- If you want to add in more vegetables, you can add in frozen peas or corn towards the end of cooking.
- Add biscuit pieces in small batches to prevent sticking.
- Let biscuit pieces sit on top of the broth for a few minutes before stirring for fluffier dumplings.
Nutrition
Calories: 630kcalCarbohydrates: 63gProtein: 32gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gCholesterol: 74mgSodium: 2091mgPotassium: 682mgFiber: 3gSugar: 7gVitamin A: 5183IUVitamin C: 3mgCalcium: 101mgIron: 6mg
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