Stove Top Chicken And Dumplings

By Ellie

6 Person

30 Minutes

0 Calories

Need Chicken and Dumplings fast? This deliciously creamy stovetop Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes are what you need!

Ingredients

1/4 cup all purpose flour, optional
2 (16.3 oz) cans buttermilk biscuits
salt and freshly cracked black pepper, to taste
40 oz. chicken broth
1 (10.5 oz) can of cream of chicken
8 oz. evaporated milk
3 cups cooked and shredded chicken
2 cloves garlic, minced
1/2 cup matchstick carrots
3 stalks celery, sliced
1 large yellow onion, diced
2 tbsp. butter

Method

01

In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.
02

Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
03

Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
04

Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

Related Tags

Chicken and Dumplings

Stove Top Chicken And Dumplings

4.2

( By Ellie )

Need Chicken and Dumplings fast? This deliciously creamy stovetop Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes are what you need!

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/4 cup all purpose flour, optional

2 (16.3 oz) cans buttermilk biscuits

salt and freshly cracked black pepper, to taste

40 oz. chicken broth

1 (10.5 oz) can of cream of chicken

8 oz. evaporated milk

3 cups cooked and shredded chicken

2 cloves garlic, minced

1/2 cup matchstick carrots

3 stalks celery, sliced

1 large yellow onion, diced

2 tbsp. butter

03 Method

Step 1

In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.

Step 2

Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.

Step 3

Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.

Step 4

Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

04 Author