Quick ’N’ Easy Chicken and Dumplings
Yield: 4 to 6 servings
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- 2 (14-ounce) cans (3½ cups) chicken broth
- 3½ cups water
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 (15.75-ounce) can cream of chicken soup
- 2 tablespoons butter
- 24 frozen dumplings, thawed according to package directions
- 1 rotisserie chicken
- ½ teaspoon ground black pepper
- 2 tablespoons fresh chopped parsley
- In a large Dutch oven, combine chicken broth and 3½ cups water. Bring to a full rolling boil over medium heat. Add bay leaf, onion powder, thyme, cream of chicken soup, and butter.
- When broth returns to a boil, add dumplings, a few at a time. Let broth return to a boil before adding more dumplings.
- After all dumplings have been added, cook for 10 minutes.
- While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to broth mixture. Cover, remove pot from heat, and let sit for 30 minutes.
- Remove bay leaf, and season with pepper and parsley before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Great easy,fast and delicious recipe.this one’s a keeper.only thing I did different was add egg noodles and doubled the chicken broth
When do you add cream of chicken?
Hi Susan! You’ll want to add in the cream of chicken soup after you bring the chicken broth and water to a rolling boil.
This was my first time making this and it turned out great.