I have a special spot in my heart for Chicken Biscuit Dumplings. Infused with succulent chicken chunks, aromatic garlic, diced onion, and crisp celery, this dish simmers in a blend of chicken broth and cream of chicken soup. The biscuit dumplings add a delightful texture, making it an irresistible recipe.
I recently whipped up an interesting twist on a classic dinner recipe and it turned out to be a pleasant surprise. I started with 1 1/2 lbs of boneless chicken breasts cut into chunks and seasoned them with salt and pepper.
I then heated 2 tablespoons of olive oil in my Dutch oven and tossed in a diced onion along with sliced carrots and chopped celery until they softened. Adding minced garlic gave it that little extra punch.
I poured in 4 cups of low sodium chicken broth followed by a can of cream of chicken soup, a teaspoon of dried thyme, and a bay leaf, letting everything come together into a rich base. The highlight of this dish was when I folded in quarters of biscuit dough to create dumplings that rise to perfection.
It reminded me of those quick chicken dumplings recipes and even Chicken Biscuit Dumplings I had seen before. The whole process felt both simple and genuine, and honestly, it made dinner extra fun to prepare.
Why I Like this Recipe
I gotta say, this chicken and dumplings recipe is one of my all time favorites. Its a super easy dinner that you can whip up in no time. I love how the chicken chunks get all brown and tasty while the veggies soften up in the broth, then you toss in those biscuit-dumplings that puff up so nicely. It’s really comforting and homey, even when you’re in a hurry.
Here are a few reasons why I love it:
1. I love how quick and simple it is to make – perfect for busy weeknights.
2. I enjoy the hearty mix of flavors, like the savory chicken and the rich creaminess of the soup.
3. I appreciate that the biscuit dumplings make the dish extra satisfying with a soft, fluffy texture.
4. I like that this recipe feels like a warm hug – it’s comforting and reminds me of home cooking.
Ingredients
- Chicken: packed with protein which builds strong muscles; its the soul of the dish.
- Olive oil: adds healthy fats and enhance flavors, its essential for sautéing veggies.
- Onion: rich in fibre and vitamins; it brings a sweet savory punch to the mix.
- Carrots: loaded with vitamin A and natural sweetness that brighten the overall taste.
- Celery: offers crunch and nutrients; it not only flavors but adds texture.
- Garlic: boosts the dish immensely with its distinct robust and zesty aroma.
- Biscuit dough: gives the dumplings body with carbs; a comforting and light finish.
- Chicken broth: forms a rich savory base full of flavor and low sodium goodness.
Ingredient Quantities
- 1 1/2 lbs boneless chicken breasts, cut into chunks
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
How to Make this
1. Season the 1 1/2 lbs chicken chunks with salt and pepper, then heat 2 tablespoons of olive oil in a large pot over medium heat and brown the chicken until it gets some color on all sides.
2. Remove the chicken from the pot and add one diced medium onion, 2 peeled and sliced carrots, and 2 chopped celery stalks. Cook until the veggies start to soften, about 5 minutes.
3. Add in 3 minced garlic cloves and stir for about a minute until you can smell it.
4. Return the chicken to the pot and pour in 4 cups of low sodium chicken broth along with 1 can (
10.5 oz) of cream of chicken soup.
5. Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and drop in one bay leaf. Bring it all to a simmer.
6. Let the mixture simmer for about 15 minutes, so the chicken cooks through and the veggies become tender.
7. Cut a can (16 oz) of refrigerated biscuit dough into quarters and gently drop them into the simmering soup. Cover the pot and cook for 10 to 12 minutes until the biscuits are puffy and cooked through.
8. Taste and adjust the salt and pepper as needed then serve hot.
Equipment Needed
1. Large pot – used to brown the chicken and simmer the soup
2. Stove or burner – needed for cooking on medium heat
3. Chef’s knife – for chopping chicken, onions, carrots, celery, and garlic
4. Cutting board – to safely cut the meat and veggies
5. Measuring spoons and cups – to accurately measure spices, broth, and soup
6. Wooden spoon or spatula – for stirring ingredients during the cook
7. Can opener – to open the cream of chicken soup and biscuit dough can
FAQ
Easy Chicken And Dumplings With Biscuits Recipe Substitutions and Variations
- If you can’t find boneless chicken breasts, you might wanna use chicken thighs instead since they tend to be juicier and more flavorful
- Not got low sodium chicken broth? Use regular chicken broth or even veggie broth, but watch out for extra salt
- If you’re out of cream of chicken soup, cream of mushroom soup can work as a swap or you can try making a simple homemade white sauce
- Don’t have refrigerated biscuit dough on hand? Just reach for canned biscuits from your local store, they do just fine
Pro Tips
1. Browning the chicken properly is key so try not to overcrowd your pan. If you cram too many pieces in at once they will steam instead of getting that nice brown color which really boosts the flavor.
2. When you add garlic, stir it quickly and dont let it burn. Burnt garlic can turn bitter and overshadow the other tastes in your soup.
3. If you prefer your soup a bit thicker, let it simmer a little longer before you drop in the biscuit pieces. This extra simmering can really help concentrate the flavors but make sure to stir now and then so nothing sticks to the bottom.
4. Be gentle when adding the biscuits. Instead of stirring them in roughly, drop them in slowly so they hold together and become soft and puffy without breaking apart.
Easy Chicken And Dumplings With Biscuits Recipe
I have a special spot in my heart for Chicken Biscuit Dumplings. Infused with succulent chicken chunks, aromatic garlic, diced onion, and crisp celery, this dish simmers in a blend of chicken broth and cream of chicken soup. The biscuit dumplings add a delightful texture, making it an irresistible recipe.
6
servings
400
kcal
Equipment: 1. Large pot – used to brown the chicken and simmer the soup
2. Stove or burner – needed for cooking on medium heat
3. Chef’s knife – for chopping chicken, onions, carrots, celery, and garlic
4. Cutting board – to safely cut the meat and veggies
5. Measuring spoons and cups – to accurately measure spices, broth, and soup
6. Wooden spoon or spatula – for stirring ingredients during the cook
7. Can opener – to open the cream of chicken soup and biscuit dough can
Ingredients
-
1 1/2 lbs boneless chicken breasts, cut into chunks
-
Salt, to taste
-
Pepper, to taste
-
2 tablespoons olive oil
-
1 medium onion, diced
-
2 carrots, peeled and sliced
-
2 celery stalks, chopped
-
3 garlic cloves, minced
-
4 cups low sodium chicken broth
-
1 can (10.5 oz) cream of chicken soup
-
1 teaspoon dried thyme
-
1/2 teaspoon dried rosemary
-
1 bay leaf
-
1 can (16 oz) refrigerated biscuit dough, cut into quarters
Directions
- Season the 1 1/2 lbs chicken chunks with salt and pepper, then heat 2 tablespoons of olive oil in a large pot over medium heat and brown the chicken until it gets some color on all sides.
- Remove the chicken from the pot and add one diced medium onion, 2 peeled and sliced carrots, and 2 chopped celery stalks. Cook until the veggies start to soften, about 5 minutes.
- Add in 3 minced garlic cloves and stir for about a minute until you can smell it.
- Return the chicken to the pot and pour in 4 cups of low sodium chicken broth along with 1 can (
- 5 oz) of cream of chicken soup.
- Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and drop in one bay leaf. Bring it all to a simmer.
- Let the mixture simmer for about 15 minutes, so the chicken cooks through and the veggies become tender.
- Cut a can (16 oz) of refrigerated biscuit dough into quarters and gently drop them into the simmering soup. Cover the pot and cook for 10 to 12 minutes until the biscuits are puffy and cooked through.
- Taste and adjust the salt and pepper as needed then serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 400kcal
- Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 9g
- Cholesterol: 95mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 70mg
- Iron: 1.5mg
