Chicken and Dumplings

Our days this week have been cooler and cloudy and perfect for winter soup-type recipes.  I made a batch of Chicken and Dumplings and when I served them I couldn’t help but remember when I got this recipe.  I was at a pot luck and everyone was eagerly waiting for Carol to arrive with her Chicken Soup.  I thought it odd that anyone would bring soup to a pot luck, but once I lined up with the others to taste it, I saw that Carol had a winner here.  I’ve been making it for years and realize that sometimes the simplest recipes are the tastiest.  This one is simple!  Here’s how she told me to make it.

Boil any kind of chicken in a pan for 20 minutes.
Save broth, remove chicken and cool.
Remove meat off the bones.
Place meat back into broth adding water, if needed.
Season with salt, pepper and poultry season plus 4 cubes of chicken bouillon.
Bring to a boil.
Add some noodles, optional.
Lastly, add some refrigerated biscuits to the top of the soup mixture.
(I didn’t have a can of them today; I made up a quick batch of dumplings using a baking mix.)
Simmer.  Cover.  Cook 10 minutes.
Season with salt and pepper.


Love chicken and dumplings! I usually use biscuits too! My oldest daughter makes the best ones too! Hugs and blessings, Cindy