Chicken and Dumplings are one of those comfort foods that I look forward to making, especially in the fall and winter months. This recipe is very easy and takes a couple of short cuts from its original by using frozen biscuits, instead of making the dough from scratch. I think it’s just as good and cuts the time of preparing it in half. I hope you enjoy this Southern specialty in the months to come!
Chicken and Dumplings
- 6 boneless skinless chicken breasts
- 4 quarts water
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 clove garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups half and half
- 12 frozen biscuits uncooked (used: Grands Southern Style Biscuits)
- 2 tablespoons flour
- Place chicken in a large soup pot and cover with water. Add onion, carrots, celery, garlic, salt and pepper. Cook over medium heat for about 45 minutes or until chicken is very tender. Remove chicken to a platter. When chicken is cool enough to handle, chop into bite sized pieces; set aside.
- Bring chicken broth to a boil. Meanwhile, cut slightly thawed, frozen biscuits into eighths. Place flour in a zip top bag and shake biscuit pieces in flour until well coated. Drop pieces into boiling broth. Reduce heat to medium and cook for 10 to 12 minutes – do not stir.
- Add chicken and half and half and cook for an additional 10 minutes on low heat until thickened, stirring occasionally. Season to taste and serve.
I’m linking up with :: Balancing Beauty and Bedlam ▪ Tip Junkie ▪ Blessed with Grace ▪ 33 Shades of Green ▪ This Chick Cooks ▪ Lady Behind the Curtain ▪ Savvy Southern Style ▪ Crumbs & Chaos
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