Craving a comforting bowl of Southern chicken and dumplings but short on time? This recipe uses canned biscuits for a surprisingly delicious and incredibly convenient shortcut. Forget hours of kneading dough – this version delivers all the classic flavors in a fraction of the time. Perfect for a busy weeknight or when you're craving that home-cooked feel without the fuss.
What Makes This Recipe So Special?
This recipe isn't just about speed; it's about achieving that authentic Southern taste using readily available ingredients. We'll focus on building rich flavor in the broth, ensuring the dumplings are perfectly cooked and fluffy, and achieving that satisfying balance of savory chicken and tender dumplings. We'll even address some common pitfalls to help you achieve perfect results every time.
Ingredients You'll Need:
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For the Chicken and Broth:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
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For the Dumplings:
- 1 can (16.3 ounces) refrigerated biscuits
Instructions:
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Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Brown the Chicken: Add the chicken breasts to the pot and cook until browned on all sides. This step adds depth of flavor to the broth.
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Simmer the Soup: Pour in the chicken broth, thyme, rosemary, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
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Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Set aside.
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Prepare the Dumplings: While the chicken simmers, preheat your oven according to the biscuit can instructions. Once the chicken is cooked, separate the biscuits and drop them directly into the simmering broth.
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Cook the Dumplings: Reduce heat to low, cover the pot, and let simmer for 10-15 minutes, or until the dumplings are cooked through and fluffy. You can also bake the dumplings according to the biscuit can's directions; this method provides crispier dumplings.
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Combine and Serve: Stir the shredded chicken back into the pot. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Frequently Asked Questions (FAQ)
Can I use frozen biscuits instead of refrigerated biscuits?
Yes, you can use frozen biscuits, but you'll need to adjust the cooking time. Allow for extra simmering time, possibly up to 20-25 minutes, or bake them according to the package instructions after adding them to the broth.
What other vegetables can I add to this recipe?
Feel free to add other vegetables like potatoes, corn, or peas. Add them along with the carrots and celery in step 1.
Can I make this recipe in a slow cooker?
Yes! Brown the chicken as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the biscuits during the last 30 minutes of cooking.
How can I make the dumplings lighter and fluffier?
Using refrigerated biscuits already provides a good level of fluffiness. For extra lightness, try gently separating the biscuits into smaller pieces before adding them to the broth. Avoid over-mixing the biscuit dough before dropping it in.
What kind of chicken broth should I use?
Use low-sodium chicken broth to control the salt content and allow you to better adjust the seasoning to your preference. Homemade chicken broth adds a deeper, richer flavor if you have some on hand.
This recipe is a fantastic starting point. Feel free to experiment with different herbs and spices to create your own unique twist on this classic dish. Enjoy!