Chicken and Dumplings

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!

Sprinkle with a bit of chopped parsley and serve warm!

Chicken and Dumplings

Super easy, delicious and comforting meal for the whole family.

Contributed by Megan Porta from pipandebby.com.

Published May 11, 2015

Serves: 6-8

Total time: 40 min

Chicken

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 3-4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 32-oz. container chicken broth
  • 10.5-oz. can cream of chicken soup
  • 2 cups water
  • 2 cups shredded chicken
  • 16.3-oz. can refrigerated biscuits, each biscuit cut in 4 equal pieces
  • Fresh flat-leaf parsley, for topping (optional)
Instructions:
  1. 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.
  2. 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.