Description
A comforting and hearty dish of chicken and dumplings with fluffy biscuits, perfect for family gatherings or a cozy meal at home.
Ingredients
- 5 cups chicken stock (40 oz)
- 10.75 ounces can condensed cream of chicken soup
- ¼ teaspoon poultry seasoning
- 1 rotisserie chicken (shredded or chopped)
- 16.3 ounces can refrigerated biscuits (Pillsbury Grands, Southern Homestyle Buttermilk Biscuits)
- 2 carrots (peeled and chopped)
- 3 celery ribs (chopped)
- 1 tablespoon fresh parsley (chopped, optional garnish)
Instructions
- Add chicken stock, shredded chicken, cream of chicken soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Roll out or pat six biscuits to ⅛-inch thickness and cut into ½-inch strips.
- Increase heat to medium-high, add biscuit strips to boiling soup, stirring gently.
- Add chopped carrots and celery, reduce heat to low, cover, and simmer for 20 minutes, stirring gently every five minutes.
- Ladle into bowls and serve immediately, garnished with parsley if desired.
Notes
For a richer flavor, use quality homemade chicken stock. You can adjust the thickness of the soup by simmering uncovered for a few extra minutes.
