Foolproof Chicken and Dumplings

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

I am a Texas mother of 2 that works full-time and enjoys cooking. I love watching Rachel Ray cook and I am a huge fan of the 30 minute recipes.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes