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READY IN 45 mins

Chicken and Dumplings III

Read Reviews (843)

"My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!" — Melissa

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup

salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

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Directions

In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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im only 13 and i could make this all by my self so it was really easy. i made some revisions to the recipe though such as, i changed the soup to creme of chicken and i also added another can of it to make 3. i also added a can of chicken broth instead of the 3 cups of water but then it was very chickeney so i added 1/2 a can of water. but for the briskets i added a lot more than lot called for and rolled them into balls before dropping them in. i dont know if you will like my changes but my parents said it was really good:) -molly...if you like the revisions maybe you could add a review because i want to be a cook one day....thanks

—molly :)

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Most Helpful Critical Review

Aug 27, 2004

Quick, easy and yummy. It was also very simple. I tweaked the recipe a little and added a couple dashes of minced onions and used 3 good-sized chicken breasts instead of the called for thighs. Turned out great! Good job Melissa.

—RogueOnion8

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1,035 Ratings

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Feb 09, 2004

GREAT basic recipe! I modified it a bit (like everyone else) as follows: Sauteed 1/8 c chopped onion and 1 lg. garlic clove (chopped) in 1 TBL butter before adding chicken. I used chicken tenderloin and covered it with 2 cans chicken broth. Did not drain any broth when chicken was done. Added 1 c cream of chicken, 1 c cream of mushroom and 1 can cream of celery soup and 1/2 box frozen peas and carrots. I used two cans of Pillsbury buttermilk biscuits and after sprinkling about 1 TBL of Wondra (very fine) flour on a paper plate, cut them into a tic-tac-toe pattern. I dusted the dumplings with the flour on the plate and put 1/2 of them in the pot to cook (when it was boiling). They took about 15 minutes. After we had eaten all of the dumplings in the pot, I turned the heat back on, let it come to a boil again and cooked the remaining dumplings for the leftovers. Without the dumplings crowding into each other, they plumped nicely, didn't stick together and there were plenty for the leftovers.

—STELLAR7

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Jan 09, 2004

This is the first time that I have made chicken and dumplings because I never wanted to go to the trouble. This is a great recipe and the previous listed suggestions that I used were: using 1 cup of broth and 2 cups water to cover chicken, adding sliced carrots, chopped celery and onion, 2 smashed garlic cloves (which I later removed). I used Chardonnay wine (had some in the frig). I used one can of non-grand, non-flaky refrigerator biscuits - tearing off thumb sized pieces and flattening them slightly between my thumb and forefinger as I threw them into the pot. My husband loved it and for me it was a one dish meal with compliments - and no left overs. Can't get better than that!

—R. J. Nequette

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Aug 12, 2006

My husband asked me to make his favorite dish, chicken & dumplings...which in 17 years I had never made, I'm a yankee, and the whole idea of raw dough boiled in soup didn't appeal to me, but being a cool rainy day today, I decided to treat him...Thanks to this EXCELLENT recipe, I am now a total convert! :) I read more than half the reviews, and made these changes, used one can cream of chicken soup and one of cream of celery, used 1 1/2 lbs boneless skinless chicken breasts, used 5 cups of water with 5 cubes low-sodium chicken bouillion, added a teaspoon of tarragon and used the bisquick dumplings too...it was SO GOOD!!! My husband and 2 1/2 year old daughter both had 2 big bowls apiece! Thank you Melissa for a great recipe!

—Mare

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Jan 31, 2006

Yum! By the time I served this, the recipe listed here was a mere spec of what I ended up with, but it is a perfect foundation to do with whatever you want! Here's what I did, some of it per other reviews, and some of it on my own. I simmered the chicken in chicken broth mixed with water and chicken bullion cubes. To the broth I added parsley, cracked peppercorn, minced onion, four or five bay leaves and a pinch of garlic powder. I used a can of cream of celery soup and a can of cream of chicken soup. I added diced canned potatoes, fresh carrots and celery, fresh minced garlic, frozen peas a little more onion and more pepper. I made my own biscuits using biscuit mix and milk. To the dough I added basil, parsley and a pinch of pepper. IT WAS SO YUMMY that my 11-year old announced that she could eat it every day for the rest of her life!!! Hubby and other daughter loved it too! Definitely cook the biscuits longer...I cooked mine for 10 minutes with the lid and 10 minutes without the lid! You can't screw this up! Give it a try...I bet your gang will love it too!

—KTMAY

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Jul 17, 2007

I made this and FOLLOWED THE RECIPE EXACTLY, so I could taste it then decide what I would want to do with it, if anything. AS IS THIS WAS EASY AND VERY YUMMY! My husband AND teenagers LOVED it! Since making it, I too have added carrots, more chicken, etc.. BUT THIS IS A GREAT AS IS RECIPE!!! Thank you!

—4everLuuvd

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Oct 12, 2006

I made this recipe for my daughter and she loved it so much that it has become a staple in her house. She makes it at least once a week. I use 4 to 6 very large chicken thighs (skinless & boneless, simmered them in 1 waxed carton of chicken broth. I cut up carrots, celery & onion and a touch of garlic, then sprinked in pepper. When the carrots were almost done I added a can of cream of celery and cream of chicken soup and stirred it well to blend. Then I added the refrigerator biscuits. I tore them in half but my daughter simply put them on whole without tearing them into pieces. Then I put a lid on it and simmered it for at least a half hour. It was sooooooooooo good. Simple & easy. A winning recipe, thank you for sharing. We have this dish often because it's tasty and quick and easy.

—SNOWBIRD2002

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Chicken and Dumplings III

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Nutrition

Calories
376 kcal
19%

Carbohydrates
31.4 g
10%

Cholesterol
68 mg
23%

Fat
18.3 g
28%

Fiber
1 g
4%

Protein
20.8 g
42%

Sodium
1377 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Dumplings III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 376
Calories from Fat: 165

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 4.8g 24 %
Cholesterol 68mg 23 %
Sodium 1377mg 55 %
Potassium 306mg 9 %
Total Carbohydrates 31.4g 10 %
Dietary Fiber 1g 4 %
Protein 20.8g 42 %
Sugars 5.5g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 9 %
Iron 28 %
Thiamin 29 %
Niacin 72 %
Vitamin B6 11 %
Magnesium 10 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.