Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.

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  • Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.

  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.

  • Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.

  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Cook's Note:

You can use cooked chopped chicken thighs instead of chicken breasts, if preferred.

Nutrition Facts

548 calories; protein 30.8g 62% DV; carbohydrates 48.2g 16% DV; fat 25.8g 40% DV; cholesterol 82.9mg 28% DV; sodium 1954.3mg 78% DV. Full Nutrition
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