Easy southern style chicken and dumplings
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Easy southern style chicken and dumplings calories by ingredient
Introduction
This is tweaked from the way my southern grandma used to make chicken and dumplings! I used canned biscuits instead of making the dough to save time, but otherwise, it's pretty much a southern staple!Serve with a glass of sweet tea!
Most of the time, it's pretty hands' off, so don't let the hour long cook time scare you. You'll only be really busy about 5-10 minutes. The rest of the time, you just stir occasionally or let it cook on its own. This is tweaked from the way my southern grandma used to make chicken and dumplings! I used canned biscuits instead of making the dough to save time, but otherwise, it's pretty much a southern staple!
Serve with a glass of sweet tea!
Most of the time, it's pretty hands' off, so don't let the hour long cook time scare you. You'll only be really busy about 5-10 minutes. The rest of the time, you just stir occasionally or let it cook on its own.
Number of Servings: 10
Ingredients
-
8 cups reduced sodium chicken broth
1 lb boneless, skinless chicken breast
2 cans reduced fat cream of chicken soup
2 cans refrigerated homestyle biscuits (10 oz cans)
2 bags (10 oz each, or 1 16 oz bag) frozen peas and carrots
Approximately 1 cup of all-purpose flour
Salt and pepper to taste
Tips
Using flour on the cut up biscuits to make dumpling is a vital step, do not skip it!
You can omit the peas and carrots for a more traditional meal, but it adds a little extra nutrition, color and texture that my family and I enjoy.
Directions
* 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