Chicken and Dumplings

Add 4 cups of broth and the cream of chicken soups into a large pot and stir together. Heat over medium-high heat and bring to a boil, stirring occasionally. Add your chicken. Continue to boil, you may reduce the heat slightly – but do keep a steady boil when you add your dumplings.

While you bring your broth to a boil, take your biscuits and flatten them out with your hands, then cut each biscuit into about 8 pieces. I find that flattening them makes them more dense – but you can leave them puffy if that is your preference! Once your pot is boiling, add the butter, and then start adding your biscuit pieces (one biscuit at a time – approximately eight small pieces each time). Stir in between adding more biscuits. Do this with all of your ‘dumplings’. I find that as my broth begins to boil, I add my first cut up biscuit, stir, cut up the next, drop it in, stir, cut up the next, drop it in, stir… and continue until I have added all the biscuit pieces.

Reduce heat to medium/low heat and continue to let the soup and dumplings simmer. Your dumplings will become dense and the soup should thicken quite a bit. I usually let mine simmer for 20 minutes, then season with salt and pepper if needed. I also add a splash of milk at the very end to add a little creaminess.