Easy Chicken and Dumplings
Creamy, comforting chicken and dumplings made with rotisserie chicken and canned biscuits in just 30 minutes. The easiest chicken and dumplings recipe for busy weeknights.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 whole rotisserie chicken, shredded about 4 cups of meat
- 32 ounces chicken broth 4 cups
- 1 can (10.5 oz) cream of chicken soup
- 1 can (16.3 oz) refrigerated biscuit dough 8 biscuits
- 1 cup all-purpose flour for coating dumplings
- 2 cups frozen mixed vegetables carrots, peas, corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and black pepper
- 2 tablespoons fresh parsley chopped, optional garnish
Instructions
- Pour chicken broth into a large pot over medium-high heat. Bring to a boil, then stir in cream of chicken soup until fully dissolved.
- Add shredded rotisserie chicken and frozen mixed vegetables. Season with garlic powder, onion powder, salt, and pepper. Reduce heat to medium and simmer for 5 minutes.
- Separate each biscuit into two thinner rounds. Cut each round into quarters. Lightly coat each piece in flour on a plate.
- Gently drop floured biscuit pieces into simmering soup. Don't stir vigorously – just poke them under the surface occasionally. Cover and cook for 10-12 minutes until dumplings are puffed and cooked through.
- Ladle into bowls, garnish with fresh parsley if desired, and serve immediately while hot.
Notes
- For chicken and dumplings with tortillas, substitute 6-8 flour tortillas cut into 1-inch squares for the biscuits
- Resist the urge to stir too much while dumplings cook to prevent breaking
- Add extra broth when reheating as dumplings will absorb liquid
- Use rotisserie chicken for fastest prep time