Chicken and Dumplings
This easy chicken and dumplings recipe combines rotisserie chicken and biscuit dumplings in a creamy soup base. With just a few simple ingredients, you can have a hearty meal ready in no time!
Chicken and Dumplings with Biscuits
Chicken and dumplings is a beloved comfort food that combines tender chicken with soft dumplings in a creamy broth.
This version uses convenient ingredients like rotisserie chicken and pre-made biscuit dough. These shortcuts help you create a delicious meal in about 30 minutes.
It's perfect for cold days when you need something warm and filling. You can also make a big batch to enjoy leftovers throughout the week.
It's a great way to bring the taste of home-cooked comfort to your table without spending hours in the kitchen.
Ingredients
Cream of Celery Soup: If you prefer, you can substitute it with cream of chicken soup for a different flavor, but the celery version gives a nice, subtle taste.
Chicken Stock or Broth: Both chicken stock and broth work well, but stock tends to be a bit richer and thicker, which adds more depth to the soup.
Refrigerated Biscuit Dough: Pre-made biscuit dough makes this recipe quick and easy.
Rotisserie Chicken: Shredded rotisserie chicken is a huge time-saver. You can also use leftover cooked chicken if you have it on hand.
Salt and Pepper
How to Make Easy Chicken and Dumplings
Preheat the oven to 350°F.
In a large pot, whisk together the cream of celery soup and chicken stock.
Bring the mixture to a simmer over medium heat, stirring occasionally to combine the ingredients.
While the soup and stock are heating, open the tube of biscuit dough.
Roll out each biscuit with a rolling pin until it’s very thin, then cut the flattened biscuits into bite-sized pieces.
Once the soup is simmering, drop the dumpling pieces into the mixture one at a time, making sure not to overcrowd the pot.
Add the shredded rotisserie chicken to the pot and stir it in.
Reduce the heat to medium-low and let the soup simmer for about 15 minutes, or until the dumplings are cooked through.
The dumplings should puff up and firm up slightly when fully cooked.
Season the dish with salt and pepper to taste.
Serve hot for a comforting meal.
Tips & Tricks
Here are some tips for making this chicken and dumplings:
Roll the biscuit dough thin: The thinner you roll the dough, the quicker it will cook through, making sure you get fluffy dumplings without being too doughy.
Add veggies: Try adding frozen peas, carrots, or corn to the soup while it simmers.
Season to taste: Don’t be afraid to adjust the seasoning—add a pinch of garlic powder, onion powder, or even some herbs like thyme for added depth.
Make it creamy: If you prefer a creamier texture, stir in a splash of heavy cream or half-and-half at the end.
Leftovers/Storage
If you have any leftovers, store in an airtight container in the fridge for up to 4-5 days.
To reheat, warm the chicken and dumplings in a pot over low heat, stirring occasionally, until heated through.
What to Serve with Chicken and Dumplings
Here are some of our favorites to serve with Chicken and Dumplings:
Garlic Bread: A warm, buttery garlic bread is perfect for dipping into the creamy broth.
Side Salad: A simple side salad with dressing or a vinaigrette.
Steamed Vegetables: Lightly steamed broccoli or green beans complement this hearty meal.
F.A.Q.
Why do my dumplings fall apart when I drop them in the soup?
Make sure the soup is simmering before adding the dumplings. They need a hot base to set properly.
How can I make my soup thicker?
You can add a little cornstarch mixed with water or stir in some heavy cream.
How can I prevent my dumplings from sinking?
Drop them gently into the soup one at a time, and be sure the soup is hot enough when adding them.
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Chicken and Dumplings
Ingredients
- 10.5 ounces cream of celery soup 1 can
- 32 ounces chicken stock or broth
- 16.3 ounces refrigerated biscuit dough 8 count
- 2 cups rotisserie chicken shredded
- Salt and pepper to taste
Instructions
- In a large pot whisk together the cream of celery soup and chicken stock. Bring to a simmer over medium heat.
- While the soup and chicken stock are heating up, open the tube of biscuit dough and use a rolling pin to roll out each biscuit very thin. Cut the flatted biscuits into bite-sized pieces.
- Once the soup and stock are simmering, add in the chicken.
- Drop the dumplings into the mixture one at a time.
- Reduce the heat to medium-low and simmer for 15 minutes or until the dumplings are cooked through.
- Season with salt and pepper to taste.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
