Chicken and Dumplings

A delightful childhood recipe redone!!!


  • 1 (32 ounce) container chicken broth
  • 3 cups cooked chicken, shredded or cut into chunks
  • 1 (10 & 3/4 ounce) can cream of chicken soup
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 small can refrigerated jumbo buttermilk biscuits (6 biscuits)


Bring the first four ingredients to a boil over medium-high heat. Cover and reduce heat to simmer. Cook for 10 minutes.

Place the biscuits, one at a time, on a floured surface. Roll each biscuit out to approximately 1/8 inch thickness. Cut in 1/2 inch wide strips.

Remove cover from the pan, turn heat up to medium-high. Add the carrots and the celery. When the mixture is once again boiling, drop the biscuits strips in one at a time.

Stir to make sure they are not stuck together. Cover and reduce heat to simmer. Cook 20 minutes stirring occasionally to prevent dumplings from sticking together.

Yields 4 to 6 servings.

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