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

Published May 11, 2015

Serves: 6-8

Total time: 40 min



  • 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)
  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.