Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, sliced
- 1 small onion, chopped
- 1 can (16.3 oz) refrigerated biscuits
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 tablespoons butter
Instructions
- Heat butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute.
- Slowly pour in chicken broth while stirring. Bring to a boil.
- Reduce heat and simmer for 10 minutes until vegetables soften.
- Add shredded chicken and simmer for 5 more minutes.
- Cut biscuits into quarters and drop them into the pot.
- Cover and cook for 15 minutes without stirring until dumplings are fluffy and cooked through.
- Serve warm.
Notes
- Use leftover rotisserie chicken for convenience.
- For thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in before adding dumplings.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg