Easy Chicken and Dumplings

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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!


Dixie Chik


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