Ingredients

For the Chicken and Broth:

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 1 medium onion, finely diced
• 2 cups water (or as needed to cover)

For the Dumplings:

• 1 (10-ounce) package refrigerated biscuit dough

How to Make Classic Chicken and Dumplings

Step 1: Prepare the Chicken and Broth

1. Cook the Chicken: In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until lightly browned.
2. Add the Onion: Stir in the diced onion and cook for 2-3 minutes, or until softened and fragrant.
3. Create the Broth: Pour in the condensed cream of chicken soup and 2 cups of water, stirring until well combined. Ensure the chicken breasts are fully submerged. Bring the mixture to a gentle boil.
4. Simmer: Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and tender.

Step 2: Shred the Chicken

1. Remove the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board.
2. Shred: Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.

Step 3: Prepare and Add the Dumplings

1. Prepare the Biscuit Dough: Open the package of refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters.
2. Add the Dumplings: Drop the biscuit pieces into the simmering broth one at a time, ensuring they don’t stick together. The dumplings should float on the surface.
3. Cook the Dumplings: Cover the pot and let the dumplings cook for 15-20 minutes. Avoid lifting the lid frequently to ensure the dumplings cook evenly.

Step 4: Serve

1. Check the Dumplings: The dumplings are done when they are puffed up and cooked through.
2. Garnish and Serve: Ladle the chicken and dumplings into bowls and garnish with freshly chopped parsley or cracked black pepper if desired. Serve hot and enjoy!

Tips for Making the Perfect Chicken and Dumplings

1. Use Quality Chicken: For the best flavor, use fresh, high-quality chicken breasts or thighs. Thighs add extra richness due to their higher fat content.
2. Customize the Broth: Add fresh herbs like thyme, rosemary, or bay leaves for additional depth of flavor.
3. Avoid Overcrowding the Pot: Drop the dumplings into the broth in batches if necessary to ensure even cooking.
4. Test for Doneness: Pierce a dumpling with a toothpick to check if it’s fully cooked. If it comes out clean, they’re ready.
5. Add Vegetables: For a heartier dish, stir in carrots, celery, or peas along with the onion.

Nutrition Facts (Per Serving)

• Calories: 400 kcal
• Protein: 30 g
• Carbohydrates: 28 g
• Fat: 18 g
• Fiber: 2 g
• Sodium: 950 mg

FAQs

1. Can I use homemade dumplings instead of biscuit dough?
Absolutely! You can make dumplings from scratch using a simple dough of flour, baking powder, salt, and milk. Roll and cut into small pieces before adding to the broth.

2. Can I make this recipe gluten-free?
Yes, substitute the cream of chicken soup with a gluten-free version and use gluten-free biscuit dough or homemade dumplings made with gluten-free flour.

3. Can I use a slow cooker for this recipe?
Yes, cook the chicken, onion, and soup mixture on low for 4-6 hours. Add the biscuit dough in the last 30 minutes of cooking.

4. Can I freeze leftovers?
Chicken and dumplings can be frozen for up to 3 months. However, the texture of the dumplings may change slightly upon reheating.

5. What can I serve with chicken and dumplings?
This dish is hearty enough to stand alone but pairs well with a fresh green salad, crusty bread, or roasted vegetables.

Storage Tips

1. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if needed.
2. Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. Reheating: Reheat gently to prevent overcooking the dumplings, which can make them tough.

Why This Recipe is a Classic

Chicken and dumplings is more than just a dish—it’s a tradition passed down through generations. Its origins in frugal cooking, where simple ingredients were transformed into a hearty meal, resonate with home cooks everywhere. This recipe preserves that legacy while offering a modern twist with convenient biscuit dough and condensed soup.

The dish’s versatility and adaptability ensure its place at the table, whether as a comforting weeknight dinner or a nostalgic centerpiece for special gatherings. Its rich, creamy broth and fluffy dumplings make it a universal favorite, evoking warmth and togetherness with every bite.

Conclusion

Preparing Classic Chicken and Dumplings is an exercise in comfort and care. From the tender, shredded chicken to the soft, pillowy dumplings, this dish offers a blend of flavors and textures that soothe the soul. It’s a recipe that transcends time, bringing people together with its simplicity and heartiness.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is both accessible and rewarding. Its timeless appeal lies in its ability to adapt to individual tastes while retaining its core essence. Take the time to make this dish for yourself or your loved ones, and you’ll see why chicken and dumplings remain a beloved classic across generations.