Homemade Southern Chicken and Dumplings Recipe
Jun 24, 2022 0:01:01 GMT -5
Post by maybetoday on Jun 24, 2022 0:01:01 GMT -5
Homemade Southern Chicken and Dumplings Recipe
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings5 servings
Ingredients
▢5 cups chicken stock 40 oz
▢10.75 ounces can condensed cream of chicken soup
▢¼ teaspoon poultry seasoning
▢1 rotisserie chicken skin and bones removed, and meat chopped
▢16.3 ounces can refrigerated biscuits (I used Pillsbury Grands, Southern Homestyle Buttermilk Biscuits)
▢2 carrots peeled and chopped
▢3 celery ribs chopped
▢1 tablespoon fresh parsley chopped (optional garnish)
Instructions
Add stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes.
While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.
Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.
Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.
Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.
Notes
Sharon’s Tips:
Instead of boxed chicken stock, I like, and use jarred, Better Than Bouillon Roasted Chicken Base, which is mixed with hot water to make chicken stock. Each eight-ounce jar makes 38 cups of stock.
Generally there are eight biscuits in each can of biscuits. I have found that this recipe works best if you only use six. Instead of letting the other two go to waste, bake the two remaining biscuits and serve them with another meal.
A pizza cutter works better than a knife for cutting the strips of biscuit dough.
link
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings5 servings
Ingredients
▢5 cups chicken stock 40 oz
▢10.75 ounces can condensed cream of chicken soup
▢¼ teaspoon poultry seasoning
▢1 rotisserie chicken skin and bones removed, and meat chopped
▢16.3 ounces can refrigerated biscuits (I used Pillsbury Grands, Southern Homestyle Buttermilk Biscuits)
▢2 carrots peeled and chopped
▢3 celery ribs chopped
▢1 tablespoon fresh parsley chopped (optional garnish)
Instructions
Add stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes.
While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.
Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.
Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.
Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.
Notes
Sharon’s Tips:
Instead of boxed chicken stock, I like, and use jarred, Better Than Bouillon Roasted Chicken Base, which is mixed with hot water to make chicken stock. Each eight-ounce jar makes 38 cups of stock.
Generally there are eight biscuits in each can of biscuits. I have found that this recipe works best if you only use six. Instead of letting the other two go to waste, bake the two remaining biscuits and serve them with another meal.
A pizza cutter works better than a knife for cutting the strips of biscuit dough.
link
