Easy southern style chicken and dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 cups reduced sodium chicken broth 1 lb boneless, skinless chicken breast2 cans reduced fat cream of chicken soup2 cans refrigerated homestyle biscuits (10 oz cans)2 bags (10 oz each, or 1 16 oz bag) frozen peas and carrotsApproximately 1 cup of all-purpose flourSalt and pepper to taste
* Bring 8 cups of chicken broth to a rolling boil, and add 1 lb. of boneless, skinless chicken breast. Reduce heat to medium.
* Cook chicken until completely done, about 20 minutes for thawed chicken or 30 minutes for frozen.
* Remove chicken to a separate plate to shred with two forks. Reserve chicken.
* Add 2 cans of cream of chicken soup and the peas and carrots; stir thoroughly. Bring back to a medium boil.
* While soup base is returning to boil, open cans of biscuits. Flour each side of each biscuits and press flat. Cut each biscuit into 6-8 small pieces to form dumplings.
* Toss dumplings in remaining flour mixture and allow to sit until ready to add.
* Once soup base is boiling on medium heat, add the shredded chicken and floured dumplings and excess flour.
* Use a spoon or spatula to gently push the dumplings down into the boiling soup base - do NOT stir vigorously!
* Cover and cook on medium heat about 20-25 minutes or until all the dumplings are cooked through. Use spoon to push dumplings back into the soup every 5 minutes or so.
Makes 10 servings.
Serving Size: Serves 10
* Cook chicken until completely done, about 20 minutes for thawed chicken or 30 minutes for frozen.
* Remove chicken to a separate plate to shred with two forks. Reserve chicken.
* Add 2 cans of cream of chicken soup and the peas and carrots; stir thoroughly. Bring back to a medium boil.
* While soup base is returning to boil, open cans of biscuits. Flour each side of each biscuits and press flat. Cut each biscuit into 6-8 small pieces to form dumplings.
* Toss dumplings in remaining flour mixture and allow to sit until ready to add.
* Once soup base is boiling on medium heat, add the shredded chicken and floured dumplings and excess flour.
* Use a spoon or spatula to gently push the dumplings down into the boiling soup base - do NOT stir vigorously!
* Cover and cook on medium heat about 20-25 minutes or until all the dumplings are cooked through. Use spoon to push dumplings back into the soup every 5 minutes or so.
Makes 10 servings.
Serving Size: Serves 10
Nutritional Info Amount Per Serving
- Calories: 400.3
- Total Fat: 13.7 g
- Cholesterol: 30.9 mg
- Sodium: 1,668.7 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 4.3 g
- Protein: 21.0 g
Member Reviews