Easy Chicken and Dumplings

Looking for an easy comfort meal that tastes like it simmered all day? Easy Chicken and Dumplings combines shredded rotisserie chicken with fluffy biscuit dumplings in a creamy, savory broth for a satisfying dish that feels homemade and hearty.

This recipe is perfect for busy evenings when you want something warm and filling without complicated prep. With just a few pantry staples and simple steps, dinner will be ready in about 30 minutes.

How to make Easy Chicken and Dumplings

Makes approximately 6 servings

Ingredients

• 1 can (10.5 ounces) cream of celery soup 
• 32 ounces chicken stock or broth
• 1 can (16.3 ounces, 8-count) refrigerated biscuit dough
• 2 cups rotisserie chicken, shredded
• Salt and pepper to taste

Step-by-Step Process

1. In a large pot, whisk together the cream of celery soup and chicken stock. Bring to a simmer over medium heat.

2. While the soup and chicken stock are heating up, open the tube of biscuit dough and use a rolling pin to roll out each biscuit very thin. Cut the flatted biscuits into bite-sized pieces.

3. Once the soup and stock are simmering, drop the dumplings into the mixture one at a time.

4. Reduce the heat to medium-low and simmer for 15 minutes or until the dumplings are cooked through.

5. Season with salt and pepper to taste.

Helpful Tips for the Best Easy Chicken and Dumplings

• Cut dumplings evenly: Helps the Easy Chicken and Dumplings cook consistently.
• Simmer gently: Boiling too hard can break apart dumplings in Easy Chicken and Dumplings.
• Stir occasionally: Keeps dumplings from sticking to the bottom.
• Use warm broth: Helps the Easy Chicken and Dumplings start cooking faster.
• Let it rest a few minutes: Allows the Easy Chicken and Dumplings broth to thicken slightly.

Easy Chicken and Dumplings

Print

This Easy Chicken and Dumplings recipe features tender chicken and fluffy biscuit dumplings simmered in a creamy broth for a cozy meal.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 can (10.5 ounces) cream of celery soup
• 32 ounces chicken stock or broth
• 1 can (16.3 ounces, 8-count) refrigerated biscuit dough
• 2 cups rotisserie chicken, shredded
• Salt and pepper to taste

Instructions

1. In a large pot whisk together the cream of celery soup and chicken stock. Bring to a simmer over medium heat.
2. While the soup and chicken stock are heating up, open the tube of biscuit dough and use a rolling pin to roll out each biscuit very thin. Cut the flatted biscuits into bite-sized pieces.
3. Once the soup and stock are simmering, drop the dumplings into the mixture one at a time.
4. Reduce the heat to medium-low and simmer for 15 minutes or until the dumplings are cooked through.
5. Season with salt and pepper to taste.