Easy Chicken and Dumplings with Biscuits Recipe – Quick Homemade Comfort Food
Easy Chicken and Dumplings with Biscuits Recipe – Quick Homemade Comfort Food
There’s nothing quite like the comforting warmth of homemade chicken and dumplings, especially when you can make it quickly using simple ingredients. This classic comfort food gets a modern twist by using canned biscuits for the dumplings, making preparation effortless while delivering that same traditional flavor everyone loves. Whether you’re craving a cozy weeknight dinner or need to feed a hungry family, this recipe delivers perfect results every time.
Ingredients You’ll Need
For the Soup Base:
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
For the Dumplings:
- 1 can (16.3 oz) refrigerated biscuits (Grands or similar)
- 1/4 cup all-purpose flour
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prepare the Soup Base
In a large Dutch oven or heavy-bottomed pot, sauté the diced onion, carrots, and celery over medium heat for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 2: Add Liquid Ingredients
Pour in the chicken broth, cream of chicken soup, and cream of celery soup. Stir until well combined. Add the shredded chicken, dried thyme, black pepper, and salt. Bring to a gentle simmer.
Step 3: Prepare the Biscuit Dumplings
While the soup simmers, open the can of biscuits. Cut each biscuit into 4-6 pieces depending on your preferred dumpling size. Toss the biscuit pieces in flour to prevent sticking.
Step 4: Add Dumplings to Soup
Drop the floured biscuit pieces one by one into the simmering soup. Space them evenly across the surface. Cover the pot with a lid and reduce heat to low.
Step 5: Cook Dumplings
Let the dumplings cook undisturbed for 15-20 minutes. Do not lift the lid during this time – the steam is essential for cooking the dumplings properly. The dumplings will puff up and cook through.
Step 6: Final Touches
After cooking time is complete, gently stir in the chopped parsley. Taste and adjust seasoning if needed. Serve hot in bowls.
Expert Tips for Perfect Results
- Don’t Overcrowd: Space dumplings evenly to prevent clumping
- Low Simmer: Maintain a gentle simmer – boiling will break down dumplings
- Fresh Herbs: Add fresh thyme or rosemary for extra flavor
- Leftover Chicken: Rotisserie chicken works perfectly for quick preparation
- Vegetable Variations: Add peas, corn, or green beans for extra nutrition
- Creamy Texture: For richer soup, add 1/2 cup heavy cream at the end
Frequently Asked Questions
Can I use homemade biscuits instead of canned?
Yes! Simply prepare your favorite biscuit dough recipe and cut into small pieces before adding to the soup.
How long do leftovers last?
Store covered in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of broth.
Can I freeze chicken and dumplings?
Freezing isn’t recommended as the dumplings may become mushy when thawed.
What if my dumplings fall apart?
Make sure your soup is at a gentle simmer, not a boil, and resist lifting the lid during cooking.
Can I make this gluten-free?
Use gluten-free canned soup and biscuits, and thicken with cornstarch instead of flour.
Easy Chicken and Dumplings with Biscuits Recipe – Quick Homemade Comfort Food
Ingredients
Method
- Prepare the Soup Base: In a large Dutch oven or heavy-bottomed pot, sauté the diced onion, carrots, and celery over medium heat for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add Liquid Ingredients: Pour in the chicken broth, cream of chicken soup, and cream of celery soup. Stir until well combined. Add the shredded chicken, dried thyme, black pepper, and salt. Bring to a gentle simmer.
- Prepare the Biscuit Dumplings: While the soup simmers, open the can of biscuits. Cut each biscuit into 4-6 pieces depending on your preferred dumpling size. Toss the biscuit pieces in flour to prevent sticking.
- Add Dumplings to Soup: Drop the floured biscuit pieces one by one into the simmering soup. Space them evenly across the surface. Cover the pot with a lid and reduce heat to low.
- Cook Dumplings: Let the dumplings cook undisturbed for 15-20 minutes. Do not lift the lid during this time – the steam is essential for cooking the dumplings properly. The dumplings will puff up and cook through.
- Final Touches: After cooking time is complete, gently stir in the chopped parsley. Taste and adjust seasoning if needed. Serve hot in bowls.
