Easy Chicken and Dumplings
Ingredients
- 32 oz Chicken broth
- 2 cans Chicken breast
- 1 can Cream of Chicken Soup
- 1/4 teaspoon Poultry Seasoning
- 1 can Buttermilk Biscuits (if you can find the ones without corn syrup they taste better)
- 3 Carrots diced
- 3 Celery diced
- 1/4 Chipotle Powder (optional if you want some heat)
Instructions
- 1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
- 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- 3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
