Craving something warm and cosy but short on time? This shortcut chicken and dumplings is ready in about 20 minutes. Shop-bought biscuit dough turns into soft, fluffy dumplings as it simmers in a creamy chicken broth. It’s a proper comfort-food supper with almost no effort.
Prep: 5 mins
Cook: 15 mins
Serves 8
Ingredients
- 2 cans (10.5oz/approx. 300g each) condensed cream of chicken soup
- 3 cans (14oz/approx. 400ml each) chicken broth
- 3 cups (about 400g) shredded cooked chicken
- 2 cans (10oz/approx. 280g each) refrigerated biscuit dough
- Fresh parsley, chopped, to serve (optional)
Method
- Make the soup base. Tip the condensed soup, chicken broth and shredded chicken into a large saucepan. Set over a medium-high heat and stir until everything is combined and starts to simmer.
- Prepare the dumplings. While the soup heats, cut each biscuit into four pieces.
- Add the dumplings. Drop the biscuit pieces into the simmering soup a few at a time, stirring gently so they don’t stick together.
- Simmer. Turn the heat down to medium-low, put the lid on and cook for 10–15 minutes, until the dumplings are puffed up and cooked all the way through. They should no longer be doughy in the middle.
- Serve. Ladle into bowls, scatter over some chopped parsley if you like, and enjoy straight away.
Tips
- Richer flavour: use a mix of chicken breast and thigh meat. A shop-bought rotisserie chicken is a great time-saver.
- Flavour the dumplings: sprinkle the biscuit pieces with dried herbs, garlic powder or onion powder before adding them to the pot.
- Don’t lift the lid too often. Keeping it covered traps the steam that makes the dumplings light and fluffy.
Nutrition (approx. per serving): 400 kcal, 18g fat, 36g carbs, 22g protein.