Easy Chicken and Dumplings Recipe
Introduction
Easy Chicken and Dumplings is a comforting classic that combines tender shredded chicken with fluffy, homemade dumplings in a creamy broth. This recipe brings together simple ingredients and straightforward steps to create a hearty meal perfect for any day of the week.
Ingredients
- 1 stick salted butter
- 3 stalks of celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- Salt and cracked black pepper, to taste
- 1 tsp adobo all purpose seasoning with pepper
- 3 garlic cloves, chopped
- 4 tbsp flour + ¼ cup flour, divided
- 1 tbsp better than bouillon roasted chicken base
- 4 cups chicken stock
- 12 oz can evaporated milk
- 16.3 oz can Pillsbury original biscuits
- 1 rotisserie chicken, shredded
Instructions
- Step 1: In a pot, melt the butter over medium heat. Add chopped celery, carrots, onion, salt, cracked black pepper, and adobo seasoning. Sauté for about 5 minutes, then add garlic and continue to sauté for 10-15 minutes until the vegetables are translucent and fragrant.
- Step 2: Sprinkle 4 tablespoons of flour into the pot and whisk to combine. Add the roasted chicken bouillon base and whisk continuously for a few minutes.
- Step 3: Pour in the chicken stock and whisk everything together for about a minute. Then stir in the evaporated milk and bring the mixture to a boil.
- Step 4: While the pot is heating, sprinkle ¼ cup flour on a large cutting board. Roll out the biscuits on the floured surface until they are twice their original size. Cut each rolled biscuit into nine pieces by slicing three times vertically and two times horizontally.
- Step 5: Once the pot reaches a boil, reduce heat to low and stir in the shredded chicken. Add the cut biscuit pieces, pressing them gently so they are submerged in the soup.
- Step 6: Cover the pot with a lid and let everything simmer on low heat for about 20 minutes. Serve hot and enjoy your comforting chicken and dumplings.
Tips & Variations
- For extra flavor, add fresh herbs like thyme or parsley during the sautéing step.
- You can substitute the rotisserie chicken with cooked shredded chicken breast or thighs.
- If you prefer thicker dumplings, roll the biscuits a little thicker before cutting.
Storage
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The dumplings may thicken the broth as they absorb liquid, so add a splash of chicken stock or water if needed during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade biscuits instead of canned ones?
Yes, homemade biscuit dough works well for this recipe. Just roll and cut the dough into similar-sized pieces before adding to the pot.
Can I freeze chicken and dumplings?
Freezing is possible but not ideal, as the dumplings may become slightly dense or change texture. If you do freeze, store in a proper airtight container and thaw overnight in the refrigerator before reheating.
PrintEasy Chicken and Dumplings Recipe
This Easy Chicken and Dumplings recipe is a comforting classic featuring tender shredded rotisserie chicken, fluffy homemade dumplings made from Pillsbury biscuits, and a rich, creamy broth loaded with sautéed vegetables and savory seasonings. Perfect for cozy family dinners, this dish combines simplicity and heartiness in every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables & Seasonings
- 3 stalks of celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- Salt & cracked black pepper, to taste (layer as you go)
- 1 tsp adobo all purpose seasoning with pepper
- 3 garlic cloves, chopped
Base & Liquids
- 1 stick salted butter
- 4 tbsp + ¼ cup all-purpose flour (divided)
- 1 tbsp Better Than Bouillon roasted chicken base
- 4 cups chicken stock
- 12 oz can evaporated milk
Dumplings & Protein
- 16.3 oz can Pillsbury original biscuits
- 1 rotisserie chicken, shredded
Instructions
- Sauté Vegetables: In a large pot, melt the stick of butter over medium heat. Add the chopped celery, carrots, onions, salt, cracked black pepper, and adobo seasoning. Sauté for about 5 minutes, then add the chopped garlic. Continue sautéing for 10-15 minutes until the vegetables are translucent and fragrant, creating a flavorful base.
- Make the Roux and Broth: Sprinkle 4 tablespoons of flour over the sautéed vegetables and whisk continuously to combine and cook the flour. Add the Better Than Bouillon roasted chicken base while whisking to deepen the flavor. Slowly pour in the chicken stock while whisking to avoid lumps, then add the evaporated milk, stirring well. Bring the mixture to a boil to thicken slightly.
- Prepare the Dumplings: While the broth comes to a boil, pour about ¼ cup of flour onto a large cutting board. Place the Pillsbury biscuits on the floured surface and roll them out with a rolling pin until they are roughly double their original size. Using a pizza cutter or knife, cut each biscuit into nine pieces by slicing three times vertically and twice horizontally.
- Cook Chicken and Dumplings: Once the broth is boiling, reduce the heat to a low simmer. Add the shredded rotisserie chicken and stir to combine. Gently add the cut biscuit pieces to the pot, pressing them down so they are submerged under the broth. Cover the pot with a lid and let everything simmer on low heat for about 20 minutes until the dumplings are cooked through and fluffy.
- Serve: Give the soup a gentle stir and serve hot, enjoying the creamy, hearty chicken and dumplings with tender vegetables.
Notes
- Using rotisserie chicken saves time and adds rich flavor.
- Make sure to roll the biscuits evenly to ensure uniform dumplings.
- Keep the heat low during simmering to avoid overcooking the dumplings or curdling the milk.
- This recipe can be doubled easily for larger groups.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
Keywords: chicken and dumplings, comfort food, easy chicken soup, dinner recipe, rotisserie chicken, homemade dumplings
