When you're feeling blue, it's cold outside and you know there's that one dish that will hit the spot....that's right...good ole chicken and dumplin's! I got my recipe from combining my mom's use of biscuits for dumpling's and then the ingredient's and methods of a couple of recipes I found online. I wanted something just as tasty as "from scratch", but much easier and faster. This was accomplished perfectly by using the biscuits (instead of homemade dumplings), and an already cooked rotisserie chicken (instead of cooking your own and then using that broth). I am very happy with the result, and will be making this again, for sure!Ingredients:
2-32oz boxes of reduced sodium chicken broth
2 cans cream of chicken soup
chopped/shredded/pulled apart meat from 1 cooked rotisserie chicken (got mine ready to go from the deli at Wal-Mart)
3 stalks of celery, chopped
1 small onion, finely chopped
2-10 oz cans biscuits
salt and pepper to taste
Simmer the chopped onion and celery in the chicken broth until tender. Add the 2 cans of soup. I will say at this point I wanted my broth a lot thicker, so I transferred a couple of ladles full into a small saucepan, added about 3-4 tablespoons of flour to thicken it up and then combined it back into the larger batch. I don't like really brothy chicken and dumplin's! Bring mixture to a boil and pinch biscuits into "halves" or "quarters" depending on your liking, and drop into the soup/broth mixture one by one. I did the biscuits in quarters so I could gauge the doneness better. After all of the biscuits are in, fold in the chicken. Cook on medium-medium high for 15-20 minutes. You can turn the heat down a bit and cook longer if you like. Give the dumplin's a good stir now and then to allow for equal cooking.
Before you serve, make sure to spoon up the celery, onions and chicken from the bottom!