January 10, 2014

easy chicken and dumplings

Chicken and dumplings are one of my favorite comfort foods. My husband's aunt and uncle made them for our annual Christmas Eve get together and I had to get the recipe so that I could make them at home--they were so yummy. This is more of a chicken and dumpling soup but you can add as little or as much liquid as you want. I prefer it more soup-y so if that's not your thing, just add less of the broth/water. Hope you love it!

Easy Chicken and Dumplings 

1 lb boneless skinless chicken breast
2 cans of low sodium chicken broth
1 can of water
3 stalks of celery, chopped
1 medium onion, chopped
2 carrots, chopped
1 can mushrooms, sliced
1 can of biscuits (I used Pillsbury flaky layers)
1 tbsp extra virgin olive oil
Salt and pepper to taste

1. Boil the chicken in the mixture of water and chicken broth. Make sure to add enough liquid for the soup--you can add more chicken broth or water if you would like. When the chicken is through cooking, remove from the liquid and shred.
2. Meantime, saute the celery, onion, carrots, and mushrooms in olive oil until tender.
3. Add the shredded chicken and veggie mixture back to the pot of liquid. Let simmer for 30 minutes. 15 minutes before you're ready to eat, drop the biscuits into the pot. I normally break them up into small chunks. The biscuits will rise to the top of the pot as they get through cooking. Season with salt and pepper. Serve warm.

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