Okay everyone, this is good stuff. This is semi-homemade good stuff that you can do on a weeknight! I've made these chicken and dumplings twice this past week to help push us into wellness cause it's a warm, feel-good kinda recipe. I linked to it eeaaaarly on in the blog, actually my fourth blog post to be exact, but I've tweaked the recipe a bit and feel like I need to write it up again. Plus, I personally took a pretty picture for you! Without further ado, here it is....
Easy Chicken and Dumplings (adapted from Southern Living)
1 (32 oz.) container chicken broth
3 cups shredded cooked chicken (roughly about 2 large chicken breasts)
1 (10 3/4 oz.) can cream of celery soup
1/4 tsp. poultry season
1 teaspoon onion powder
1 can refrigerated buttermilk biscuits (I love their new "simple" line with natural ingredients!)
3 carrots, peeled and chopped into one inch pieces
3 tbsp. flour (for rolling biscuits)
1. Combine first five ingredients in a large pot and bring to a boil over medium-high heat. Cover and reduce heat to low. Simmer for five minutes, stirring occasionally. Increase heat to medium-high, bringing mixture back to a low boil.
2. Place biscuits on a lightly floured surface and roll out to about 1/8 of an inch thickness. Using a pizza cutter, slice each biscuit into one inch squares. (About 9-12 pieces per biscuit)
3. Drop biscuit pieces into boiling mixture a few at a time to prevent sticking. Stir and add carrots. Stir well, cover, reduce heat to low and simmer for about 25-30 minutes, stirring occasionally to prevent dumplings from sticking.
Serve and enjoy!
*Tips and suggestions*
~When you first begin to cook the dumplings, they will puff up very large but don't worry, they will shrink up as the mixture simmers.
~ I like to cook my chicken breasts the day before or earlier in the day to save time. You could also use a rotisserie chicken from your local grocer to make things easy too.
~ This is a great leftover meal!