Classic Chicken And Dumplings With Biscuits
A comforting dish that blends tender rotisserie chicken, fluffy dumplings, and a rich broth, perfect for cozy gatherings and weeknight dinners.
Ingrédients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 can refrigerated biscuit dough
- 6 cups chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons chopped fresh parsley (optional) For garnish
Instructions
Preparation
- Start by shredding the rotisserie chicken into bite-sized pieces. Dice your onion, carrots, and celery, and mince the garlic.
Cooking the Base
- In a large pot, melt the butter over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are soft and fragrant.
Adding Garlic
- Stir in the minced garlic and cook for an additional 30 seconds.
Combine Broth and Soup
- Pour in the chicken broth and cream of chicken soup, stirring well to combine and bring to a gentle simmer.
Seasoning the Mixture
- Season with poultry seasoning, salt, and black pepper. Taste and adjust seasoning if necessary.
Add the Shredded Chicken
- Gently stir in the shredded chicken and let it simmer for about 10 minutes.
Preparing the Biscuits
- Cut the refrigerated biscuit dough into quarters.
Cooking the Dumplings
- Drop the biscuit pieces into the simmering soup, cover the pot, and let it simmer for 15–20 minutes.
Final Touches
- Gently stir the mixture to combine. Garnish with chopped parsley if desired before serving.
Notes
Allow leftovers to cool before transferring to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for future meals.