Easy Chicken and Dumplings with Biscuits: A Family Favorite in 30 Minutes
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 6
- Calories
- 566 kcal
- Carbs
- 52.00 g
Ingredients
- 2 tablespoonsbutter
- 1 largeyellow onion ((diced))
- 3 stalkscelery ((sliced))
- 1/2 cupmatchstick carrots
- 2 clovesgarlic ((minced))
- 3 cupscooked and shredded chicken ((use a rotisserie chicken for ease))
- 8 ozevaporated milk ((or half and half))
- 1 cancream of chicken soup
- 40 ozchicken broth
- —salt and freshly cracked black pepper ((to taste))
- 1 canbuttermilk biscuits ((if you like a lot of biscuits, add an extra 5 oz can of biscuits))
- 1/4 cupall-purpose flour
Instructions
- 1
In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6 to 8 minutes.
- 2
Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
- 3
Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
- 4
Add the floured biscuits to the soup and lightly press them under the broth with a spoon or spatula. Place the lid on the pot and cook the dumplings for about 8 to 10 minutes. If they get stuck together, you can break apart the dumplings and press them back under the broth.
- 5
Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!