Easy Chicken and Dumplings
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • ½ yellow onion, diced
  • 2 carrots, peeled and diced
  • 4 celery stalks, diced
  • 3 tbsp butter, divided
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 2½ cups chicken stock
  • ½ can store bought biscuit dough
  • 2 cups cooked and chunkily shredded chicken
  1. In a large, heavy bottomed stockpot, melt 1 tablespoon of butter over medium-low heat.
  2. Add onions, carrots, and celery and let them cook until softened, 5-7 minutes.
  3. Add remaining butter. Once melted, add flour. Stir frequently and cook for about 3 minutes.
  4. Reduce heat to low and add milk. Bring to a simmer and simmer until mixture has thickened, stirring frequently, about 4 minutes.
  5. Add salt, pepper, Italian seasoning, and chicken stock. Raise heat to medium-low and let simmer.
  6. While the soup is simmering, remove about five biscuits from the store bought biscuit container. Slice into thin strips (about ½ inch wide). Drop into soup, cover leaving a crack, and let cook without stirring for 8-10 minutes, until biscuits have cooked in the center.
  7. Stir in chicken and cook until heated through, 3-5 minutes. Taste and adjust seasoning as necessary.
Recipe by A Duck's Oven at https://aducksoven.com/recipes/easy-chicken-and-dumplings/