Homemade Chicken and Dumplings made EASY. The light and flaky biscuits atop the creamy chicken soup filled with perfectly cooked vegetables help make this classic recipe great for a warm and comforting dinner great for any season! So make a batch of this creamy soup for today then freeze some for another day.
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! A perfect biscuit to serve alongside this to sop up more of that great sauce are these gluten-free biscuits that Mama Gourmand shared with me. Enjoy!