Chicken & Dumplins
Ingredients
- 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
