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Best Homemade Chicken Dumplings
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- #79653
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 whole chicken
2 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 can (5 ounce size) evaporated milk
1 small onion
1/2 package frozen peas and carrots
1 can (10-count size) refrigerated biscuit dough
1/2 cup whole milk
salt and pepper
directions
Boil chicken until done, remove from water and remove skin and de-bone, separate into small pieces. Drain off any grease from leftover chicken broth.
Add bouillon cubes and stir over medium heat. Return chicken pieces back to broth. Pour in whole milk. Add salt and pepper to taste.
Add frozen peas and carrots. Dice onion and add. Pour in cream of chicken soup and cream of celery soup; stir well.
Simmer for 10 minutes over medium heat. Add biscuit dumplings, each one separated into 2 pieces and cut in half.
Boil until dumplings are done 10-15 minutes. Add evaporated milk and stir gently.
Cook on medium heat for 10 minutes more, then serve.
added by
martimmy
nutrition data
268 calories, 12 grams fat, 12 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
October 25, 2012
I really like it and I've made it several times. I do a few things different though. I use boneless breast so that all I have to do is cut the chicken into pieces when it's done. Also, I season the chicken before I boil it. It helps give the broth some added flavor.