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11. Chicken and Dumplings Soup

This is Southern comfort food at its finest. Using refrigerated biscuit dough for the dumplings is my favorite shortcut for busy nights.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can 10.5 ounces cream of chicken soup
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 teaspoon poultry seasoning
  • 1 can 16 ounces refrigerated buttermilk biscuits

Method
 

  1. Place the chicken breasts, cream of chicken soup, chicken broth, carrots, celery, and poultry seasoning into the slow cooker.
  2. Cover and cook on low for 5 hours.
  3. Remove the chicken, shred it, and return it to the pot.
  4. Cut each refrigerated biscuit into quarters and drop the dough pieces into the hot soup.
  5. Cover and cook on high for 1 hour until the dumplings are cooked through and fluffy.