Chicken & Dumplins

Chicken and Dumplins


  • 32oz. Chicken Broth
  • 3 Cups Chicken (to be shredded)
  • 1 10.75oz. Can Cream of Chicken Soup
  • 1 Can Biscuits (8 count)
  • Carrots/Celery (optional)
  • Salt and Pepper (to taste)
  • 1 Tablespoon Olive Oil

Cooking Instructions

  • Season chicken with salt and pepper
  • Coat skillet with one tablespoon of olive oil, add chicken, and cook until cooked through
  • In large soup pot or Dutch oven, heat broth, chicken and soup on medium until it comes to a boil
  • Reduce heat to low and cover. Simmer for 5 minutes – stirring occasionally
  • Return heat to medium-high heat and bring to a low boil
  • Pat each biscuit to 1/8" thickness and cut into 1/2" strips
  • Drop strips, one at a time, into the boiling soup mixture
  • Add chopped celery and carrots if desired
  • Reduce heat to low and cover. Simmer 15-20 minutes – stirring occasionally