This Easy Chicken and Dumplings recipe is pure southern comfort food. Made with chicken, broth, and canned biscuits. You can have dinner cooked and on the table in 30 minutes.
Cooking Chicken and Dumplings tonight brought back sweet memories of my dear mother in law. She always had the best chicken and dumplings! She loved to cook, and she put love in every dish she made. Sunday meals at her home will always be remembered in my heart. She made a huge impression on my children, and today, years later, they still talk about their favorite dishes she made for them. I am very grateful for her love and the love she put into her meals.
Tonight I made a big pot of chicken and dumplings and I used her pot. This pot was well loved and used for many meals in her home. She made not only chicken and dumplings but also soups, mashed potatoes, stews, green beans, and too many other dishes to name in this pot. Her memories were sweet tonight as I prepared dinner for my family.
My chicken and dumplings recipe is very easy. I cheated a little and used canned biscuits for my dumplings. You can certainly make your dumplings from scratch, ( see my homemade biscuit recipe) but I was in a bit of a rush to get dinner on the table at a decent hour and before my family cleaned out the snack corner! 🙂
I made this dinner tonight, after work, so it is possible for a weeknight meal, even for busy families. **TIP—The chicken can be cooked in advance to save time. You might throw the chicken in the crockpot in the morning, pick up a rotisserie chicken, or boil it over the weekend, bag it, and have it ready for this meal during the week.
Easy Chicken and Dumplings
4 boneless, skinless chicken breast, cooked and chopped
48 oz. chicken broth
2 cans cream of chicken soup
2 cans biscuits
2 tablespoons butter
1/4 cup water
2 tablespoons flour
salt and pepper
Cook chicken and dice into small pieces.
Pour broth in a large soup pot. Add chicken. Bring to a boil.
Add soup. Stir until completely mixed.
Cut biscuits into small pieces. They will expand when they cook.
Drop biscuit pieces, one at a time, in boiling broth.
At this point, I usually reduce the heat so my dumplings won’t stick.
Cook about 15 minutes or until dumplings are done.
Drop 2 tablespoons of butter on top and let melt. Stir gently.
Make a slurry of 1/4 cup water and 2 tablespoons of flour. Mix well and slowly pour in pot and gently stir. This will thicken the broth. Cook 10 minutes longer. Salt and pepper to taste.
Serve with crusty bread.
Check out my Taco Soup recipe for another weeknight soup idea. It will certainly take the chill out of your bones.