Chicken and Dumplings
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This is a classic version of chicken and dumplings with a couple of short cuts to make it easier for you. It still packs the same flavor and comforting undertones but saves a lot of hassle. This is always a great “go to” dish on those cold fall and winter days! Or, if you live in Florida like Suz and I do, you eat it on warm fall days too!
I hope you try this recipe. I think you will like it!
Chicken and Dumplings
Equipment
- Chopping Board/Pad
- Knife
- Stock or soup pot
- Spatula or Large Spoon
- Wire Strainer
Ingredients
- 2 medium to large boneless chicken breasts (could also use boneless thighs)
- 3 teaspoons powdered chicken bouillon
- 4 stalks celery, chopped evenly including leaves
- 1 medium onion
- 1 medium shallot (if you do not have, use 1 more onion)
- 2 tbsp olive or vegetable oil
- 1 cup chopped carrot straws (I normally get them already chopped, then give them a further rough chop)
- 4 cups water
- 2 cans biscuits (could be cheap one or Pillsbury Grands, etc) whichever you prefer.
- 1 small can cream of chicken soup (Campbell's or generic are just fine)
- salt to taste
- pepper to taste
Instructions
- Add two tablespoons of oil to the stock pot. Start on medium low heat. Chop your celery and add to soup/stock pot.
- Add your shallots and onions to the soup/stock pot.
- Add the carrots to the soup/stock pot.
- Sautee the vegetables on medium low heat for approximately 10 minutes. Stir frequently to avoid scorching or burning.
- Sprinkle 3 teaspoons of chicken bouillon to the vegetable mixture and stir to combine. (I personally use Knorr chicken broth powder).
- Add one cup of the water to the vegetable mixture and combine
- Add the chicken breasts (or thighs) to the mixture and continue to cook for 15 minutes.
- Add the remaining 3 cups of water and bring back to a simmer.
- After 15 minutes, remove chicken from pot and chop into smaller pieces. You should be able to shred it if you like that texture. I normally just chop it into cubes.
- Place the chopped chicken back into the pot and turn the heat up to a medium high so that your mixture is now a rough simmer or gentle boil.
- Taste your chicken mixture to make sure it's adequately salted and peppered to your liking.
- Take your two cans of biscuits and pop those open
- Take the biscuits and pull small pieces off and put into the boiling broth. See the picture above.
- Once all of your biscuits are added to the mixture, press down gently so that all of them get emerged into the hot liquid. These will need to cook for approximately 15 minutes at a good simmer/boil. As you cook these in the mixture, it should start to thicken quite a bit.
- Open your can of cream of chicken soup. If you don't mind the chicken that is in the canned soup, then pour the whole can into the chicken and dumplings. If you do NOT like the chicken from the canned soup, just push it through a strainer so you leave the chicken behind but the soup goes into the mixture.
- Gently stir the mixture to combine all the ingredients and cook for 5 more minutes. Once done, you are ready to grab a bowl and spoon up some of this great and comforting food! Enjoy!
