Chicken and Dumplings are a staple in the deep South. The first time I ever had any was on a trip to visit my husband’s parents (when we were dating). Being originally from the North, it was not something that we ate at home. Little did I know what treat was in store for me. Since my husband seemed to enjoy them, I know they had to be good. After trying them, I could see why.
While I don’t have my mother-in-law’s recipe and am unable to call her for exact directions, I believe that she would be pretty pleased with my version. I know that for the dumplings she used refrigerated canned biscuits and am not sure about the rest.
It doesn’t take special equipment to make these quick and easy chicken and dumplings – a nice large pot will do the trick.
The shortcut to making Quick and Easy Chicken and Dumplings?
Canned biscuits. You can use either 2 cans of refrigerated biscuit dough or one package of Grands biscuit dough.
My mother-in-law’s technique for making the dumplings was to pinch off the dough into small pieces and it to the pot. I did that for years and then started to use a pizza cutter to do the trick. However, a large knife does the job even better if the dough is cold.
A tip for cooking them: smaller dumplings cook better. The dough will expand once it is placed in the warm broth.
You can use regular chicken broth or chicken bone broth. Bone broth will impart a richer, darker color to the dumplings.
Dumplings Made With Chicken Bone Broth
Chicken and Dumplings Made With Chicken Broth
- 1 - 32 oz carton of Chicken Broth
- 2 cups cooked chicken, shredded
- 2 cans refrigerated biscuits
- 1 can Cream of Chicken Soup
- pepper, to taste
- Heat chicken broth in pot on medium-high heat and cook until gently boiling.
- Add chicken.
- Quarter biscuits and place in chicken broth. Stir well.
- Add cream of chicken soup and stir.
- Put small layer of pepper over dumplings. Stir well and let simmer for 5-10 minutes.
Nutrition information is approximate. Values for 2 cans of Pillsbury™ Buttermilk Refrigerated Biscuits (from a Value Pack), 2 cups of chicken, and 12 ounces of cream of chicken soup were used in the calculation.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 379 Saturated Fat: 3g Cholesterol: 40mg Sodium: 1785mg Carbohydrates: 49g Fiber: 1g Sugar: 5g Protein: 19g
Chicken and Dumplings Made With Bone Broth
If you pefer dark meat, then check out the Chicken and Dumplings recipe that Martha Stewart makes.