Easy Chicken and Dumplings with Canned or Frozen Biscuits
My granny didn’t believe in complicated food, just good, Southern meals that fed the whole family. These dumplings are made with frozen or canned biscuits, because sometimes you need comfort food fast. My recipe is quick and stress-free, while still giving you fluffy dumplings that soak up all that savory soup.
Servings 5 servings
Calories 620kcal
Equipment
Ingredients
- 2 pounds skinless chicken thighs or beasts Or fully cooked chicken/rotisserie chicken works great.
- 2 teaspoons onion powder Divided into 2 portions of 1 teaspoon.
- 2 teaspoons garlic powder Divided into 2 portions of 1 teaspoon.
- ½ teaspoon ground oregano Divided into 2 portions of ¼ teaspoon.
- salt and pepper to taste
- 2 tablespoons butter Divided into 2 portions of 1 tablespoon.
- ½ cup diced onions I used white onions.
- ½ cup diced carrots
- ½ cup diced celery
- 6-7 garlic cloves Minced and divided into 2 portions; half for the soup and half to rub onto the biscuit dumplings.
- ¼ cup all-purpose flour
- 5-6 cups chicken broth See notes.
- 1 teaspoon dried basil
- 8 canned or frozen biscuits Thawed if using frozen.
- 2-3 tablespoons chopped parsley Optional to add flavor to the biscuit dumplings.
- ½ cup half and half or heavy whipping cream Optional
Instructions
- Season both sides of the chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon ground oregano, salt, and pepper to taste. Rub the spices into the chicken breasts.
- Heat 1 tablespoon of butter in a large soup pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove the chicken and set aside.
- In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add the chicken back to the pot.
- Bring the mixture to a rolling boil and add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried basil, ¼ teaspoon ground oregano, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for 15 minutes.
- While the soup cooks, prepare the dumplings. Cut the dumplings into 4 pieces per biscuit. Melt 1 tablespoon of butter and combine the remaining minced garlic cloves and optional parsley. Glaze the top of each biscuit with the melted garlic butter.
- Open the pot and remove the chicken and shred it using 2 forks. Return the chicken to the pot along with ½ cup of optional half and half. Stir. Taste repeatedly and adjust the spices, salt, and pepper if needed to suit your taste.
- Drop the biscuit chunks right on top of the simmering chicken mixture in a single layer. Don’t stir them in, let them sit on top like a lid so they steam and puff up
- Put a lid on the pot and let the biscuit pieces cook for 15-20 minutes, or until they’re fluffy and cooked through in the center. Try not to lift the lid too often so the steam stays trapped. If you lift the lid too soon, the texture of the dumplings will be gummy. I let mine cook for 20 minutes.
- Once the biscuits are done, remove the lid and check for doneness by cutting into the thickest piece. If it’s no longer doughy inside, you’re good to go. Serve hot with the dumplings floating right on top.
Notes
I like to use 6 cups of broth because it produces a nice amount of soup. Start with 5 cups and adjust as necessary. The less broth you use, the thicker the soup.
You can use chicken bouillon cubes or Better Than Bouillon for additional flavor.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 45g | Protein: 51g | Fat: 25g