One of my new year-initiated goals is to make one recipe from Southern Living each month; while I'm hopeful to incorporate more, this is something measurable, doable and serves my entire family. Literally :).
January's issue is FULL of yummy choices and when presented with two options for Chicken and Dumplings, I decided to go with "easy" rather than "classic"; the latter required more work and added calories.
The result? Oh-my-word deliciousness in just seven ingredients! A perfect rib sticker for chilly winter nights. What made it a sure-fire addition to my culinary rotation? My 12-year-old son–the 2010 version of "Mikey"–tried it and liked it!
Easy Chicken and Dumplings
Serves 4-6
- 1 (32-oz.) containter low-sodium chicken broth
- 3 cups shredded cooked chicken (about 1 1/2 lb.)
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1/4 tsp. poultry seasoning (I used McCormick's Grill Mates "Montreal Chicken" & I *think* it was a difference maker–YUM!)
- 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
- 2 carrots, diced
- 3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
- Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8" thickness; cut into 1/2"-wide strips.
- Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occastionally to prevent dumplings from sticking.
~ Enjoy!
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Robin, this looks like exactly the chicken and dumpling recipe I have been looking for! I’m going to give it a try on Friday night. Thank you, thank you, thank you.
easy caught my eye —
I’m going to copy it, too!
Maybe make it friday night also!
Chicken dumpling soup is my ultimate favorite. I love this recipe, so easy. I’m adding it to my men list for next week.
I made this last night. So easy, and so good! Took me straight back to my childhood!
Ooo, you’re making me hungry. I learned to make the dumplings with Biscuick, super easy mix and milk, and it’s even better than the canned kind!
I have never had chicken and dumplings. I really want to give them a try sometime, but I fear I’ll make a big batch and no one in my family would like them. Hmmm…
Marni,
Then this might be the perfect recipe. I had never made 'em before trying this and EVERYONE in my family likes it–even my picky boys. It's kinda weird to throw RAW BISCUIT DOUGH in boiling liquid, but it's amazingly delicious when it's all cooked. Somehow, the pieces don't stick together.
Let me know if you try it, I'll be curious to see if you like it!