Foolproof Chicken and Dumplings

Recipe by Sommer_K

This is the way I make my chicken and dumplings. It is the perfect comfort food for a cold day. My husband does not like dumplings, so I boil some egg noodles on the side and add the chicken soup mixture for him, minus the dumplings. None of us care for boiled chicken so I use the rotisserie, which as a different dynamic and layer of flavor.

Top Review by DeniseBC

I made this as written with the exception of adding some carrots that I needed to use up. The base was super, super tasty! The dumplings were not a type we were generally used to, but ok. Next time I use this recipe, I will probably either add some noodles instead for a tasty soup or substitute the dumplings we are used to. Thanks for the good recipe! Made for Fall 2009 PAC.

Ingredients Nutrition


  1. Shred rotisserie chicken into bite-sized pieces using 2 forks.
  2. Melt butter in a stock pot on medium heat and add celery and onion.
  3. Cook until vegetables are translucent.
  4. Add water and chicken base and bring to boil.
  5. Blend in cream of chicken soup, and then add salt, pepper, poultry seasoning and chicken.
  6. Cover and simmer 30 minutes.
  7. Bring to boil and add WHOLE biscuits (do not tear).
  8. Cover and cook 10 minutes. (Do not remove lid during this cooking time.).
  9. Reduce heat, remove lid and cut biscuits into bite-sized pieces using a serving spoon.

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