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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 whole Rotisserie Chicken (3-4 Pound Size)
- 32 ounces, fluid Chicken Broth
- 1 can Cream Of Chicken Soup (10 Oz. Can)
- 1 pinch Salt
- 1 pinch Pepper
- 1 can Layer Biscuits (16.3 Oz Can)
- 1 cup Flour
Preparation Instructions
Shred the meat off of the rotisserie chicken and set aside.
In a large pot, bring the chicken broth to a boil. Add the cream of chicken soup and the chicken pieces. Mix well. Add salt and pepper to taste and keep it at a boil.
Take the biscuits and split them horizontally, so you have two thinner biscuit rounds for each biscuit. Put the flour on a plate. Dip the biscuits into the flour and cut them into quarters.
Place the biscuit pieces onto the top of the soup. Gently poke the dumplings down randomly while cooking for about 10 minutes. Be careful of stirring because it can break the dumplings apart. Once the dumplings are cooked, you’re done!
Optional: Add carrots, peas, a bay leaf, or whatever you like into your soup!
Adapted from Southern Plate.
