I’ve said it before, but as a native Texan I feel like I am from the South. Then I married a man from South Carolina and realized that there is the South and there is the Deep South. BIG difference! I’ve never eaten Chicken & Dumplings in my life – they look gross and slimy to me. But then I saw this recipe in Southern Living Magazine and it looked pretty decent. So I decided to please the hubby and make this for him. Wow, what a winner! Great tasting broth and not slimy at all. And is there anything better than cooking with just 7 ingredients??
-1 (32 oz) container chicken broth
-3 cups shredded cooked chicken (I used one package of chicken breasts)
-1 (10 3/4 oz) can cream of chicken soup
-1/4 tsp poultry seasoning
-1 can refrigerated jumbo buttermilk biscuits
-2 carrots, diced
-3 ribs of celery, diced
1. Bring first 4 ingredients to a boil 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” thickness; cut into 1/2” 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.