Chicken and Dumplings

Let's talk about Chicken and Dumplings.  I think it's one of those recipes that there are so many variations on, you really just have to pick the one you prefer and go with it.

I've made a few versions of it here on the blog, but this is one comes from a cookbook my sweet 9 year old boy gave me for Christmas.   America's Best Recipes Comfort Food.

I wasn't quite sure what to think of it because it is quite simple to make and I'm not a big fan of cream of this and that soup, and one of the ingredients in this recipe is cream of celery, but I decided to just go for it.

It turned out pretty tasty, the family enjoyed, especially my 13 year old who loves Chicken and Dumplings.

Chicken and Dumplings

1 (32 oz) container low-sodium fat-free chicken broth
1 (14 oz) can low-sodium fat-free chicken broth
3 cups shredded cooked chicken
1 (10 3/4 oz) can reduced-fat cream of celery soup
1/4 tsp. poultry seasoning
1 (10 oz) can refrigerated jumbo buttermilk biscuits


Stir together first 5 ingredients in a Dutch oven over medium-high heat;  bring to a boil.  Reduce heat to low;  simmer, stirring occasionally, 15 minutes.

Place biscuits on a lightly floured surface.  Roll or pat each biscuit to 1/8 inch thickness;  cut into 1/2 inch-wide strips.

Return broth mixture to a low boil over medium-high heat.  Drop strips, 1 at a time, into boiling broth.  Reduce heat to low;  simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.