When comfort food is calling, this effortless chicken and dumplings recipe answers in the most satisfying way.
Tender shredded chicken simmers in a creamy, savory broth, while fluffy biscuit dumplings cook right on top, soaking up all that rich flavor.
It’s the kind of cozy, one-pot meal that tastes like it took hours — but comes together with just a handful of simple ingredients.
Perfect for busy weeknights or when you need a warm bowl of something soothing, this recipe keeps things wonderfully uncomplicated.
You can easily customize the dumplings with a sprinkle of dried herbs, garlic powder, or onion powder for an extra boost of flavor.
Serve it steaming hot with a little fresh parsley on top for a comforting classic everyone will love.
Ingredients
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 3 (14-ounce) cans chicken broth
- 3 cups cooked chicken, shredded
- 2 (10-ounce) cans refrigerated biscuit dough
Directions
- In a large saucepan set over medium-high heat, combine the condensed soup, chicken broth, and shredded chicken. Stir well and bring the mixture to a gentle simmer.
- Cut each biscuit into quarters. Carefully stir the pieces into the simmering soup so they are evenly distributed.
- Reduce the heat to medium-low and cover the saucepan. Let simmer for 10 to 15 minutes, or until the dumplings are cooked through and no longer doughy in the center.
- Remove from heat and serve hot. Garnish with freshly chopped parsley if desired.
Cook’s Tip
For deeper flavor, use a combination of shredded chicken breast and thigh meat. A light sprinkle of parsley just before serving adds freshness and color.