Recipe by DelainaB
This is an easy way to make yummy Chicken Soup with Dumplings. (And it saves time too!)
Top Review by **Tinkerbell**
Absolutely delicious! My family went nuts over this soup! I used to make homemade chewy noodles and dumplings before having to go gluten-free. Last week I found a stray can of biscuits in the garage fridge and instead of throwing them out I decided I'd bake them for breakfast for everyone else; I just wouldn't eat them. I couldn't believe it when I found this recipe where I could get a great meal for my family, use up the can of biscuits and not spend all day making dough I couldn't eat! Chicken and dumplings is one of my family's comfort foods, going all the way back to my grandmother (and probably my great-granny). I made the soup, fixed my bowl and then added the dumplings for the rest of the family. As it turns out, what I thought was biscuits was actually a can of bread sticks. I'm sure the texture is different, and maybe the biscuits turn out more like a fluffy dumpling, whereas my family described the bread stick dumplings as comparable to my homemade chicken and noodles/dumplings instead of my fluffy dumplings. Either way, no one could believe we were eating a dish like this in less than 45 minutes! Made as directed, except I put the chicken in before the dumplings so my soup would stay gluten-free. Thanks so much for sharing this super time-saver recipe, Delaina! Made & enjoyed for Spring 2011 Pick A Chef. You've been adopted! :)
- 64 ounces chicken broth
- 1 -2 lb baby carrots
- 4 -6 stalks celery, chopped
- 1 large onion
- 1 whole rotisserie chicken
- 2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits
- seasoning (I use salt, pepper, sage, and garlic)
Directions See How It's Made
- Pick up a Rotisserie Chicken from your local market.
- Bring Chicken Broth to Biol.
- Add your veggies and boil till tender.
- Keep it boiling and drop in bits of biscuit. I just squish the biscuit and tear off little - medium pieces. Just remember they're going to expand -- if you put in big pieces of biscuit you end up with HUGE dumplings
- When you're done dropping in the biscuits let that all boil together while you remove the meat from the chicken. Get as much as possible -- and chunk it up a little.
- Reduce heat Drop the meat in and let all cook together for 5-10 minutes.
- Remove from heat and let stand 5-10 minutes I stir it around and search for chunks of meat I too large to fit on a spoon and cut them down smaller.
- Voila Chicken and Dumplings that no one will know didn't cook all day.
- ~ Now if you want a creamier chicken and dumplings you can add a bit of milk/cream and flour mixed together and pour in after the dumplings.