Comforting Chicken and Dumplings
Comforting Chicken and Dumplings
Ingredients
For the Chicken and Soup Base
- 2 chicken breasts
- 1/2 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter
- 32 fluid ounces chicken broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup heavy cream
For the Dumplings
- 1 can refrigerated biscuit dough, 16.3 ounces
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven over medium-high heat. Season both sides of the chicken with garlic powder, onion powder, dried thyme, dried parsley, black pepper, and salt. Brown the chicken for 3-4 minutes per side until lightly golden. The chicken does not need to be cooked through at this stage.
⏱️ 8 min
- 2
Remove the browned chicken breasts from the pot and set them aside on a plate. Add the butter to the same pot. Once melted, add the chopped onion, carrots, and celery. Sauté the vegetables, stirring occasionally, until they begin to soften, about 5-7 minutes.
⏱️ 7 min
- 3
Pour in the chicken broth, cream of mushroom soup, cream of chicken soup, and heavy cream into the pot with the sautéed vegetables. Stir well to combine all ingredients, ensuring the condensed soups are fully incorporated.
⏱️ 3 min
- 4
Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer.
⏱️ 5 min
- 5
While the soup is simmering, shred the cooked chicken breasts using two forks or your hands. Return the shredded chicken to the pot with the simmering soup. Stir to combine.
⏱️ 5 min
- 6
Open the can of refrigerated biscuits. On a clean cutting board, cut each biscuit into four equal pieces.
⏱️ 4 min
- 7
Carefully drop the cut biscuit pieces (which will become your dumplings) directly into the simmering soup, spacing them out slightly. Do not stir immediately after adding them.
⏱️ 3 min
- 8
Cover the pot with a lid and cook for 10-15 minutes, or until the biscuit dumplings are cooked through, puffed up, and fluffy. You can test one by cutting it in half to ensure there's no raw dough in the center. Serve hot and enjoy!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Chicken and Dumplings
For the Chicken and Soup Base
- 2 chicken breasts
- 1/2 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter
- 32 fluid ounces chicken broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup heavy cream
For the Dumplings
- 1 can refrigerated biscuit dough, 16.3 ounces
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven over medium-high heat. Season both sides of the chicken with garlic powder, onion powder, dried thyme, dried parsley, black pepper, and salt. Brown the chicken for 3-4 minutes per side until lightly golden. The chicken does not need to be cooked through at this stage.
⏱️ 8 min - 2
Remove the browned chicken breasts from the pot and set them aside on a plate. Add the butter to the same pot. Once melted, add the chopped onion, carrots, and celery. Sauté the vegetables, stirring occasionally, until they begin to soften, about 5-7 minutes.
⏱️ 7 min - 3
Pour in the chicken broth, cream of mushroom soup, cream of chicken soup, and heavy cream into the pot with the sautéed vegetables. Stir well to combine all ingredients, ensuring the condensed soups are fully incorporated.
⏱️ 3 min - 4
Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer.
⏱️ 5 min - 5
While the soup is simmering, shred the cooked chicken breasts using two forks or your hands. Return the shredded chicken to the pot with the simmering soup. Stir to combine.
⏱️ 5 min - 6
Open the can of refrigerated biscuits. On a clean cutting board, cut each biscuit into four equal pieces.
⏱️ 4 min - 7
Carefully drop the cut biscuit pieces (which will become your dumplings) directly into the simmering soup, spacing them out slightly. Do not stir immediately after adding them.
⏱️ 3 min - 8
Cover the pot with a lid and cook for 10-15 minutes, or until the biscuit dumplings are cooked through, puffed up, and fluffy. You can test one by cutting it in half to ensure there's no raw dough in the center. Serve hot and enjoy!
⏱️ 15 min