Chicken & Dumplings

Name: Chicken & Dumplings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 48-ounce,2, or three 32-ounce cans chicken broth, or 12 cups Homemade Chicken Broth; ½ cup all-purpose flour, or as needed; Two 16.3-ounce cans refrigerated Pillsbury Grands! Southern Homestyle Original biscuits or ½ recipe dough from Jojo’s Biscuits; “1 cup half-and-half; 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken; 1 teaspoon kosher salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste

4 steps

Prep:10minCook:40min

TIP: You can stir a bag of frozen mixed vegetables into the broth before adding the biscuits. NOTE: If using fresh biscuit dough, while the broth is coming to a simmer, whisk together the flour and half-and-half to make a slurry. Whisking constantly, pour the slurry into the simmering broth in a slow, steady stream. Continue whisking for 1 minute. Stir in the chicken, salt, and pepper and return to a simmer. Using a 1-ounce scoop or two soup spoons, drop the biscuit dough into the simmering soup. Cover the pan and gently simmer for 25 minutes, until the dumplings are cooked through and dry on top.

Updated at: Wed, 16 Aug 2023 23:52:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories591.7 kcal (30%)

Total Fat26.8 g (38%)

Carbs58 g (22%)

Sugars9.9 g (11%)

Protein25.2 g (50%)

Sodium2221.1 mg (111%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

48 ouncechicken broth

cans, or 12 cups Homemade Chicken Broth

½ cupall-purpose flour

or as needed

2 x 16.3 ounceSouthern Homestyle Original biscuits

cans, refrigerated, or 1/2 recipe dough from Jojo’s Biscuits

1 cuphalf-and-half

4 cupsrotisserie chicken

shredded, meat from 1 store - bought, or perfect roast chicken

1 teaspoonkosher salt

or to taste

1 teaspoonblack pepper

freshly ground, or to taste

Instructions

Step 1

In a large (6- to 7-quart) soup pot, bring the broth to a boil over medium-high heat. Reduce the heat to a simmer.

Step 2

Dust a cutting board with some of the flour. Remove the biscuits from the cans and separate them. Place the biscuits on the floured board and cut each one in thirds in one direction and then in thirds at a 90-degree angle to the first cut, to make 9 pieces. As you cut a few biscuits, scrape the pieces and the flour into the simmering broth. Continue to generously flour the board as you cut. (If using fresh biscuit dough, see Note.)

Step 3

Stir in the half-and-half, shredded chicken, and salt and pepper. Cover and simmer gently until heated through and the dumplings are cooked, about 20 minutes. Ladle into bowls and serve hot.

Step 4

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently on the stovetop.