Old Fashioned Chicken and Dumplings

Chicken and dumplings and mashed potatoes on a plate.

Old Fashioned Chicken and Dumplings

This easy Chicken and Dumplings is classic comfort food made simple. Tender biscuit dumplings simmer in a rich, creamy broth alongside hearty rotisserie chicken, all coming together in just 30 minutes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 516kcal

Equipment

Large pot or Dutch oven (at least 4-quart capacity)
Whisk
Rolling Pin
Cutting board
sharp knife or pizza cutter
Wooden spoon or ladle
Measuring cups

Ingredients

10.5 ounces cream of celery soup one standard can
32 ounces chicken stock or broth
16.3 ounces refrigerated biscuit dough 8-count (one tube)
2 cups rotisserie chicken shredded
Salt and pepper to taste

Instructions

Pour the cream of celery soup and chicken stock into a large pot.
Whisk them together until fully blended with no lumps remaining.
Place the pot on the stove over medium heat.
Bring the mixture to a gentle simmer, stirring occasionally.
While the broth heats, open the tube of biscuit dough and separate each biscuit.
Place one biscuit at a time on a lightly floured cutting board.
Use a rolling pin to flatten each biscuit as thin as possible, about one-quarter inch thick.
Use a sharp knife or pizza cutter to cut each flattened biscuit into small, bite-sized pieces.
Repeat with all eight biscuits and set the cut pieces aside.
Once the broth is simmering, stir in the shredded rotisserie chicken.
Drop the cut biscuit pieces into the simmering broth one at a time.
Give the pot a gentle stir to make sure all the dumplings are submerged.
Reduce the heat to medium-low.
Simmer the dumplings uncovered for 15 minutes, or until cooked through and no longer doughy.
Taste the broth and add salt and pepper as needed.
Ladle into bowls and serve hot.

Nutrition