Easy Quick Chicken & Dumplings

20m
Prep Time

25-30m
Cook Time

45m
Ready In

Recipe: #16451

December 22, 2014

Categories: Desserts, Poultry, Chicken, Fall/Autumn, Refrigerated Dough, more

recipe by:
deblevin

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recipe by:
deblevin

"Easy and quick. Adapted from Southern Living"

Original is 3 servings

Metric US

Ingredients

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1 container (32 ounce) low-sodium chicken broth
3 cups shredded cooked chicken
1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder

1/4 teaspoon poultry seasoning
1 can (10.2 ounce) refrigerated buttermilk biscuits (the jumbo size)
2 small carrots, diced
2 celery ribs, diced

Nutritional

Serving Size: 1 (758 g)
Calories 421.8
Total Fat - 12 g
Saturated Fat - 4 g
Cholesterol - 392.3 mg
Sodium - 1604.5 mg
Total Carbohydrate - 9.6 g
Dietary Fiber - 1.4 g
Sugars - 7.2 g
Protein - 65.4 g
Calcium - 181.1 mg
Iron - 5 mg
Vitamin C - 11.1 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

Step 2

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Tips & Variations

No special items needed.

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