This easy chicken and dumplings recipe is a make-at-home favorite I inherited from my grandma!
Keyword Chicken and Dumplings
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
5cupscooked shredded chickenrecipe below
1can cream of chicken soup
1can cream of celery soup
For the dumplings:
2 1/3cupbiscuit mix
1 tablespoonapple cider vinegar
For the chicken:
salt, pepper, onion powder, garlic powerto taste
In a small measuring cup, measure out the milk for dumplings and stir in 1 tablespoon apple cider vinegar. Let sit until ready to use.
In a large pot, pour in olive oil, carrots, onions and seasonings. Cook over medium heat until onions are translucent.
Add chicken, peas and broth. Bring to a low simmer.
While soup is coming to a low simmer, make the dumplings. In a large bowl, mix together biscuit mix and soured milk. Mix until it forms a ball. Generously flour a clean surface and turn the dough out and form a round disc. Roll out until ½ inch thick. Use a pizza cutter to cut into strips. Then cut the strips into thirds.
When the soup comes to a boil, stir in cream of chicken and cream of celery soup.
Gently add the dumplings to the pot and gently stir.
Let simmer for 5-7 minutes until the dumplings have cooked through.
Let cool slightly and garnish with fresh parsley.
For the chicken:
Place 6 large chicken breasts in a crockpot. Season generously with salt, pepper, onion powder and garlic powder.
Thickly slice 1 sweet onion and place rings over the top of the chicken. Pour in ½ cup water or chicken broth.
Cook on low for 3-4 hours. When done, shred the chicken to use in various meals. (I used half for the dumplings and will use the rest for enchiladas).