For those of you hardcore chicken-n-dumplin’ fans, this recipe might be a little insulting. I don’t slave over the stove all day, or even make the dumplings from scratch.
This is a very easy version that’s pretty much fool-proof.
Really easy, but really good.
What You’ll Need:
2 lbs chicken, bone-in (however, I don’t use the dark meat)
1 26 oz can cream of chicken soup
1 32 oz container chicken stock
2 cans biscuits (any kind will do)
In 3 quarts of water boil chicken until done, but reserve about 1 quart of the broth. The reason I don’t use boneless chicken is because boiling the chicken with the bones gives the broth it’s good chicken-y flavor.
Remove meat from the bones and throw the bones away. ← I hate that part, it’s nasty. Shred with two forks and set aside.
You’ll notice I’m a white-meat kinda girl, but use whatever part of the chicken makes you happy.
Open the biscuits and tear into pieces – set aside. Add the chicken, container of stock and cream of chicken soup to the reserved broth, and bring to a boil while stirring. Turn the heat down to medium-high. Add salt and pepper to taste. Don’t ask why I add store bought chicken stock to the broth – I’ve just always done it. No need in fixing things that aren’t broke, right?
Start adding the biscuit pieces a few at a time, stirring to make sure nothing sticks to the bottom or scalds. Turn heat down to medium and simmer, stirring occasionally, until the dumplings are cooked through, about 10-15 minutes or so.
See, good food doesn’t have to be complicated!