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Chicken and Dumplings Recipe with Cream of Chicken Soup

Chicken and Dumplings Recipe with Cream of Chicken Soup - Comfort Food Meals

There is something incredibly comforting about a warm bowl of chicken and dumplings, especially when it’s made with creamy chicken soup. 
As a food enthusiast and a busy dietitian, I often find myself returning to this recipe during chilly months or when I need a hearty meal with minimal fuss. Today, I want to share my take on chicken and dumplings with cream of chicken soup, a classic dish that satisfies like nothing else. 
Let’s dive into the heart of this recipe and uncover what makes it a favorite in so many homes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Lunch
Cuisine: American
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 3 cups of tender, shredded rotisserie-style chicken
  • 3 cans of savory chicken stock
  • 2 cans of rich and creamy condensed chicken soup
  • 1 can of refrigerated flaky biscuit dough
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme

Method
 

Step 1: Prepare Your Base
  1. Begin by pouring the chicken stock into a large pot over medium heat. As it warms, add the two cans of cream of chicken soup. Stir well until fully combined. This creates a flavorful base that will envelop your chicken and dumplings.
Step 2: Shred the Chicken
  1. While the soup base is heating, take your rotisserie chicken. Remove the skin and shred the meat into bite-sized pieces. The convenience of rotisserie chicken makes this step fast and easy. Toss the shredded chicken into the pot, mixing it into the creamy soup mixture.
Step 3: Season the Mix
  1. Sprinkle in your garlic powder and thyme. Stir it up! Letting those spices meld with the chicken and soup elevates the flavor profile of the dish. Allow everything to simmer for a few minutes, letting the aroma fill your kitchen.
Step 4: Create the Dumplings
  1. Open the can of refrigerated biscuit dough. You can either cut the biscuits into quarters or leave them whole for bigger dumplings. I often opt for the quartered version for smaller, more bite-sized pieces that cook evenly.
Step 5: Cook the Dumplings
  1. Once your soup has reached a gentle simmer, carefully drop the dough pieces into the bubbling soup. Cover the pot and let them steam for approximately 15 minutes. This step is critical; the dumplings need time to rise and cook through, resulting in fluffy goodness.
Step 6: Final Touches
  1. After about 15 minutes, check for doneness. The dumplings should be puffed and cooked through. Give them a gentle stir to blend, incorporating them throughout the dish. Your chicken and dumplings with cream of chicken soup is now ready!

Notes

  • Use Fresh Rotisserie Chicken: For the best flavor, choose a fresh rotisserie chicken. The flavor will far exceed pre-packaged options.
  • Don’t Skip the Simmer: Allowing the chicken and dumplings to simmer together creates a cohesive flavor. Resist the urge to rush through it.
  • Cut Dumplings for Uniform Cooking: If cutting the biscuit dough, aim for uniform sizes so that they all cook evenly.
  • Experiment with Herbs: While thyme is lovely, consider adding rosemary or parsley according to your preference for a different flavor profile.
  • Add Vegetables: Incorporating carrots or peas can add color and nutrition, enhancing both texture and taste.