Chicken and Dumplings
A comforting classic with tender dumplings nestled in creamy chicken soup, perfect for busy weeknights or cozy gatherings.
Ingredients
For the Soup Base
- 1 can 10.5 oz condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup milk Use dairy-free milk for a dairy-free option.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder Can substitute with onion powder if desired.
For the Chicken
- 2 cups cooked chicken, shredded Leftover or rotisserie chicken works well.
For the Dumplings
- 1 can 16.3 oz refrigerated canned biscuits These will create fluffy dumplings.
Instructions
Preparation
- In a large pot, combine the cream of chicken soup, chicken broth, milk, salt, pepper, and garlic powder. Stir well and heat over medium heat until it begins to simmer.
- Incorporate the shredded chicken into the pot. Mix until well combined with the soup mixture.
- Open the biscuit can and cut each biscuit into quarters. Carefully drop the pieces into the simmering soup, making sure not to overcrowd the pot.
Cooking
- Cover the pot and let the mixture cook for about 10–15 minutes, until the dumplings are cooked through and puffed up.
- Serve hot and enjoy the delightful flavors of your homemade chicken and dumplings!
Notes
Ensure the soup mixture reaches a gentle simmer before adding the dumplings. Stir the soup mixture before adding dumplings to ensure even cooking. Adding herbs such as thyme or parsley can enhance the flavor.