Better Than Granny’s and Easy Chicken and Dumplings

My memories of my grandmother’s chicken and dumplings are steeped in warmth and comfort. I can almost smell the rich, savory aroma wafting from her kitchen, a promise of the deliciousness to come. After she passed, replicating her magical touch felt impossible; recipe after recipe fell short, leaving me longing for that familiar taste. Then, I stumbled upon this recipe, and to my utter amazement, it captured the essence of Granny’s, but with a delightful simplicity. Even my notoriously dumpling-averse husband couldn’t resist sneaking the leftovers!

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Dietary Type: Comfort Food

Ingredients

• 2 cups rotisserie-cooked chicken (cooked, pulled off bones)
• 4 (14 ounce) cans chicken broth
• 2 (10 1/2 ounce) cans cream of celery soup
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon poultry seasoning
• 1 (10 count) can buttermilk biscuits

Equipment Needed

• Large pot
• Waxed paper
• Rolling pin (or round drinking glass)
• Knife

Instructions

1. In a large pot, combine the cooked chicken, chicken broth, cream of celery soup, pepper, and poultry seasoning.
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together beautifully.
4. While the broth is simmering, prepare the dumplings. Lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass). This prevents the biscuits from sticking. Also, lay out a clean piece of waxed paper to place the rolled-out biscuits on.
5. Open the can of buttermilk biscuits.
6. Take two biscuits and roll them out on the floured waxed paper into a circle approximately 1/8 inch thick. Place the rolled-out biscuits on the clean piece of waxed paper.
7. Repeat the rolling process with all the remaining biscuits, working in batches of two.
8. Once all the biscuits are rolled out, use a knife to slice each circle into 1-inch strips.
9. Return the pot of broth to a low boil.
10. Pick up each strip of biscuit dough and pull it into 1 1/2 to 2-inch pieces. This gives the dumplings a rustic, homemade look.
11. Gently drop the biscuit pieces into the simmering broth. Work quickly but carefully to avoid overcrowding the pot.
12. Stir the pot gently to prevent the dumplings from sticking together on the bottom.
13. Continue to simmer for 10 minutes, or until the dumplings are cooked through and have puffed up slightly.

Expert Tips & Tricks

• Don’t overcook the dumplings! Overcooked dumplings can become gummy and lose their appealing texture. The 10-minute simmer is usually perfect, but check for doneness by cutting into one. It should be cooked all the way through, not doughy.
• For extra richness, add a tablespoon of butter or a splash of heavy cream to the broth during the last few minutes of simmering.
• If you prefer thicker dumplings, roll the biscuits out a little thicker before cutting them into strips.
• To prevent sticking, ensure the broth is at a consistent low boil while adding the dumplings. Also, stir gently but frequently during the simmering process.
• Rotisserie chicken is a great shortcut, but you can also use leftover cooked chicken or poach chicken breasts specifically for this recipe. Poaching chicken is a great way to get flavorful chicken broth to add to the soup base, too!
• Add vegetables! Diced carrots, celery, and onions can be sautéed in a bit of butter or oil before adding the broth for an even more flavorful and nutritious dish.
• Control the Salt: Canned soups and broths can be high in sodium. Taste the broth after adding the soup and adjust the salt accordingly. You might find you don’t need to add any extra salt at all.
• Make Ahead: You can prepare the chicken broth base ahead of time and store it in the refrigerator for up to 2 days. Then, just add the dumplings when you’re ready to serve.

Serving & Storage Suggestions

Serve the chicken and dumplings hot, directly from the pot. A sprinkle of fresh parsley or thyme adds a touch of freshness and visual appeal. This dish is hearty enough to stand alone, but it also pairs well with a simple side salad or some crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth if needed to prevent the dumplings from drying out. You can also reheat in the microwave, but be careful not to overcook the dumplings. Freezing is not recommended as the dumplings tend to become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	827.2 kcal	N/A
Calories from Fat	356 g	43%
Total Fat	39.6 g	60%
Saturated Fat	12.9 g	64%
Cholesterol	78 mg	25%
Sodium	3709.4 mg	154%
Total Carbohydrate	75.4 g	25%
Dietary Fiber	2.8 g	11%
Sugars	13.8 g	N/A
Protein	40.3 g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free biscuits to make this recipe suitable for those with gluten sensitivities.
• Dairy-Free: While the recipe calls for cream of celery soup, you can find dairy-free alternatives in many grocery stores. Ensure the biscuits are also dairy-free.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a bit of heat.
• Herbaceous Twist: Experiment with different herbs. Fresh rosemary, sage, or thyme can add a unique flavor profile.
• Vegetarian Option: Swap the chicken for hearty vegetables like mushrooms, potatoes, and carrots for a vegetarian version. Use vegetable broth instead of chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I use frozen biscuits instead of canned?
A: While canned biscuits are convenient, you can use frozen biscuits. Thaw them slightly before rolling them out. Be sure to adjust the cooking time accordingly, as frozen biscuits may take longer to cook through.

Q: Can I make the dumplings from scratch?
A: Absolutely! If you prefer, you can make your own dumplings from scratch using a simple flour, baking powder, salt, and milk recipe. There are many great homemade dumpling recipes available online.

Q: The dumplings are sticking together. What can I do?
A: Make sure the broth is at a low boil when adding the dumplings. Also, stir the pot gently but frequently during the simmering process to prevent sticking.

Q: Can I use a different kind of cream soup?
A: Cream of chicken or cream of mushroom soup can be substituted for the cream of celery soup, but will alter the overall flavor profile slightly.

Q: How do I know when the dumplings are done?
A: The dumplings are done when they have puffed up slightly and are cooked through. Cut into one to check for doneness. It should be cooked all the way through, not doughy.

Final Thoughts

This chicken and dumplings recipe is more than just a meal; it’s a hug in a bowl, a taste of home, and a reminder of cherished memories. I urge you to gather your ingredients, embrace the simple steps, and create a dish that will warm your heart and soul. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a family favorite. Don’t hesitate to experiment with variations and make it your own. And most importantly, share your delicious creation and the joy it brings with those you love! Bon appétit!