Easy Chicken and Dumplings

Easy Chicken and Dumplings

Ingredients

• 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
• 3cups shredded cooked chicken (about 1 1/2 lb)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/4 teaspoon poultry seasoning
• 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
• 2 medium carrots, chopped (1 cup) 
• 3 celery ribs, chopped

METHOD
1.In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
2.On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3.Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.Enjoy it!

Classic Chicken and Dumplings

Classic Chicken and Dumplings

INGREDIENTS

• 1tablespoon olive oil
• 6 bone-in, skin-on chicken thighs (about 2 pounds)
• kosher salt and black pepper
• 4 stalks celery, chopped
• 4 carrots, chopped
• 2 onions, chopped
• 2tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• 2 cloves garlic, chopped
• 2 bay leaves
• 2 1/2cups all-purpose flour
• 1tablespoon baking powder
• 1/2teaspoon baking soda
• 6tablespoons (3/4 stick) unsalted butter, melted
• 3/4cup buttermilk
• 2tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

DIRECTIONS

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.Enjoy!