I’ll always think of my older brother when making chicken and dumplings and I was excited that when I listed soup ideas for dinner that my daughter’s eyes lit up to this option. We’ve been feeling under the weather this week and this was a perfect comfort meal for a cozy, chilly day.

In recent years, I’ve gotten spoiled by using the instant pot to make this recipe but on this day I wanted to cook it on the stove so we could all smell the yummy goodness while it was simmering away.

Ingredients:
3/4 cup diced onion
3/4 cup diced celery
1 cup sliced carrots
2 tablespoons of unsalted butter
1/4 teaspoon poultry seasoning
1/4 teaspoon oregano
1/2 teaspoon garlic powder
Salt and pepper to taste (about 1/4 teaspoon each)
6 cups low-sodium chicken broth
2 chicken breasts
1 can Pillsbury biscuits

1. Sauté the vegetables. In a large pot, add the butter, onion, celery, and carrots. Cook over medium heat for about 8-10 minutes, stirring occasionally, until they begin to soften. (For my middle kiddo when she sees this in her cookbook, you can skip this step and start with step 2.)

2. Season and add broth. Sprinkle the poultry seasoning, oregano, salt, and pepper over the vegetables. Add all the chicken broth and stir.

3. Cook the chicken. Add the two raw chicken breasts to the pot. You can either cook them whole and then shred once fully cooked or cut them into bite size pieces. I cut them into bite size pieces today. Then bring the broth to a gentle boil and reduce the heat to maintain a simmer. Cover and cook for about 12-15 minutes (more like 15-20 minutes for whole chicken breasts), or until the chicken reaches an internal temperature of 165°F.

4. Prepare the dumplings. Open the can of Pillsbury biscuits and cut each biscuit into 6 pieces.

5. Cook the dumplings. Bring the soup back to a gentle simmer. Drop the biscuit pieces into the broth one at a time, stirring gently to keep them from clumping together. Cover the pot and cook for about 10–15 minutes, stirring gently once or twice. Keep the broth at a gentle simmer rather than a hard boil.

6. Check for doneness. Cut open one of the larger dumpling pieces to make sure the center is cooked through and no longer doughy. I’ve found that I can tell when they are done by the way they sink down to the bottom.

Thanks for stopping by. Hope you have a great day.