Not a fan of using biscuit dough for dumplings? No worries, homemade dumpling recipes coming soon! In the meantime, enjoy this easy version:
- 3 boxes of chicken stock
- 2 packs of boneless, skinless, chicken breast (you can also use chicken thighs—whichever you prefer)
- 1 bunch of fresh celery, diced
- 1 yellow onion, chopped
- 3 cups of fresh carrots, chopped
- salt and pepper to taste
- 4 small cans of refrigerated biscuit dough (such as Pillsbury) or one large can
- Heat chicken stock over low heat.
- Add chicken, carrots, celery, and onions.
- Season with salt and pepper.
- Bring to a boil, and then simmer for 2 hours, stirring often.
- While the chicken mixture is cooking, heat remaining chicken stock in pot. Drop ½ to 1 inch rolls of dough into broth. Cook over low heat for twenty-thirty minutes.
- Gently add dumplings to the chicken mixture and serve hot once the dumplings have formed (about ten to twenty minutes).
- This is a great freezer recipe. After the pot has cooled down, simply place chicken mixture in freezer safe containers or bags. Keep on hand chicken stock and biscuit dough. Thaw out chicken mixture, or warm on the stove over low heat. Simply heat the dumplings in the chicken stock for twenty minutes, and combine with the chicken mixture.
- This recipe can also be cooked in the crock pot. Instead of using boneless, skinless chicken breasts, I'd suggest using a whole chicken. Once it's cooked in the crock pot, remove and cut the chicken away from the bone. Put chicken back in the crock pot with veggies, and add more chicken stock. Turn on high and add biscuit dough. Cook for thirty minutes or until the dumplings are cooked through.
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