The Comfort Classic: Quick Chicken and Dumplings

There are certain dishes that just hug you from the inside out, and for me, Quick Chicken and Dumplings is undeniably one of them. I remember lazy Sunday afternoons at my grandmother’s house, the aroma of simmering broth and tender chicken wafting from the kitchen. It wasn’t fancy, but it was pure, unadulterated comfort, a culinary embrace that signaled warmth and family. This version, though streamlined for modern busy lives, still captures that essential soul-satisfying essence, a testament to the enduring power of simple, good food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Yield: Approximately 6 servings
• Dietary Type: Adaptable (see variations)

Ingredients

This recipe is wonderfully straightforward, relying on pantry staples and a few key ingredients to deliver big on flavor with minimal fuss.

• 4 cups chicken broth (or 4 cups water)
• 2 (10.75 ounce) cans cream of chicken soup
• 2 teaspoons chicken bouillon granules (omit if using broth)
• 1 teaspoon seasoned pepper
• 3 cups chopped cooked chicken
• 1 (7.5 ounce) can refrigerated buttermilk biscuits

Equipment Needed

• A large pot or Dutch oven (at least 5-quart capacity)
• Measuring cups and spoons
• A spoon or spatula for stirring

Instructions

The beauty of this recipe lies in its elegant simplicity. With just a few steps, you can transform humble ingredients into a heartwarming meal.

1. In a large pot or Dutch oven, combine the chicken broth (or water), cream of chicken soup, chicken bouillon granules (if using), and seasoned pepper.
2. Bring this mixture to a boil over medium-high heat, stirring frequently to ensure the soup is fully incorporated and there are no lumps.
3. Once boiling, add the chopped cooked chicken to the pot.
4. Return the mixture to a boil. This is crucial for cooking the dumplings properly.
5. While the mixture is returning to a boil, prepare the biscuits. Separate the refrigerated buttermilk biscuits into individual biscuits. Then, halve each biscuit, forming two rounds. Next, cut each of these rounds in half, resulting in four pieces per biscuit. You should have a total of 16 biscuit pieces.
6. Carefully drop the biscuit pieces, one at a time, into the boiling mixture. Try to spread them out evenly rather than dumping them all in one spot.
7. As you add the biscuit pieces, stir gently. This helps to prevent them from sticking together and ensures they cook evenly.
8. Once all the biscuit pieces are in the pot, cover the pot, reduce the heat to low, and simmer.
9. Simmer for 15 to 20 minutes, stirring occasionally to prevent sticking. The dumplings will puff up and become tender as they cook in the rich broth.
10. Check for doneness: The dumplings should be cooked through and tender, no longer doughy in the center. The broth will have thickened beautifully.

A Note on Lightening Up

For those looking for a lighter version of this comforting classic, the recipe offers a simple modification. You can achieve this by using reduced-sodium, reduced-fat cream of chicken soup, opting for reduced-fat biscuits, and employing chopped cooked chicken breast halves. These substitutions allow you to enjoy the familiar flavors and textures with a slightly lighter nutritional profile.

Expert Tips & Tricks

• Pre-cooked chicken is your friend: This recipe is designed for speed, so using pre-cooked chicken, whether rotisserie chicken or leftover cooked chicken breast or thighs, is key. If you’re starting from scratch, you can boil or bake chicken breasts ahead of time and then shred or chop them.
• Don’t overcrowd the pot: While the recipe calls for a specific number of biscuit pieces, ensure your pot is large enough to accommodate them without being too crowded. This allows the dumplings to cook and expand properly.
• Stirring is crucial: Be diligent with stirring, especially during the initial boil and the simmering phase. This prevents the soup from scorching on the bottom of the pot and the dumplings from sticking.
• Adjusting consistency: If you prefer a thicker soup, you can simmer for a few extra minutes with the lid off after the dumplings are cooked. If it becomes too thick, a splash more chicken broth or water can loosen it up.
• Seasoning matters: While seasoned pepper adds a nice kick, don’t be afraid to add other herbs and spices like a pinch of dried thyme, parsley, or a bay leaf during the initial simmering phase for added depth of flavor. Remember to remove the bay leaf before serving!

Serving & Storage Suggestions

This hearty Quick Chicken and Dumplings is a meal in itself, perfectly suited for a chilly evening. Serve it piping hot, ladled generously into bowls. A sprinkle of fresh chopped parsley or chives can add a lovely touch of color and freshness. For a complete meal, pair it with a crisp green salad or some crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb more liquid as they sit, so you might need to add a splash of chicken broth or water when reheating to restore the desired consistency. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid microwaving if possible, as it can sometimes make the dumplings a bit tough.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 6 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	527.1 kcal
Calories from Fat	221 kcal
Total Fat	24.6 g	37%
Saturated Fat	6.8 g	33%
Cholesterol	91.6 mg	30%
Sodium	2665.9 mg	111%
Total Carbohydrate	35.4 g	11%
Dietary Fiber	0.5 g	2%
Sugars	5.7 g	22%
Protein	38.6 g	77%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Gluten-Free Dumplings: For a gluten-free option, you can experiment with store-bought gluten-free biscuit mixes or make your own from scratch using a gluten-free flour blend. Ensure they are designed for boiling or can withstand simmering in liquid.
• Creamy Dairy-Free: To make this dish dairy-free, use a dairy-free cream of mushroom soup or a homemade dairy-free creamy soup base. For the biscuits, opt for a dairy-free refrigerated biscuit option if available, or use a homemade dairy-free biscuit recipe.
• Vegetarian Option: While traditionally a chicken dish, you can create a hearty vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. Add extra vegetables like peas, carrots, or celery to the simmering mixture for added heartiness and flavor. You might also consider adding some seasoned tofu or plant-based chicken pieces.
• Herbaceous Twist: Incorporate fresh herbs like dill, parsley, or thyme into the soup base for an added layer of fresh flavor. You can also stir in some frozen peas and carrots during the last 5-10 minutes of simmering for added color and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I make the dumplings from scratch instead of using canned biscuits?
A: Absolutely! While this recipe prioritizes speed with canned biscuits, a homemade dumpling recipe can be used. Ensure your homemade dumplings are designed to cook through in simmering liquid.

Q: What kind of cooked chicken works best?
A: Rotisserie chicken is a fantastic shortcut. Leftover cooked chicken breast or thighs, whether baked, boiled, or pan-fried, will also work perfectly.

Q: How do I prevent the dumplings from getting gummy?
A: The key is to ensure the broth is at a rolling boil when you add the dumplings and to avoid over-stirring once they are in. Simmering them uncovered for the last few minutes can also help prevent gumminess.

Q: Can I make this ahead of time?
A: This dish is best enjoyed fresh. However, you can cook the chicken and prepare the soup base ahead of time. Add the biscuit dumplings just before serving to ensure they are tender and fluffy.

Q: My soup seems too thin. What can I do?
A: If the soup is thinner than you like, you can simmer it uncovered for an additional 5-10 minutes after the dumplings are cooked to allow some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with two tablespoons of water and stir it into the simmering soup until thickened.

Final Thoughts

This Quick Chicken and Dumplings is a testament to the fact that you don’t need hours in the kitchen to create something truly special and comforting. It’s a recipe that’s perfect for a weeknight when time is short but the craving for home-cooked goodness is strong, or for a relaxed weekend meal that feels like a hug in a bowl. I encourage you to give it a try, and perhaps even start your own family memories around this wonderfully simple, yet incredibly satisfying dish. Enjoy every spoonful!