Ingredients
Scale
- 10.5 ounces cream of celery soup
- 32 ounces chicken stock or broth
- 16.3 ounces refrigerated biscuit dough (8-count)
- 2 cups rotisserie chicken, shredded
- Salt and pepper to taste
Instructions
- Pour the cream of celery soup and chicken stock into a large pot.
- Whisk together until fully blended with no lumps.
- Heat the pot over medium heat until the mixture comes to a gentle simmer.
- While the broth heats, open the tube of biscuit dough and separate each biscuit.
- On a lightly floured cutting board, flatten each biscuit to about one-quarter inch thick using a rolling pin.
- Cut each flattened biscuit into small, bite-sized pieces using a sharp knife or pizza cutter.
- Set the cut biscuit pieces aside.
- Once the broth is simmering, stir in the shredded rotisserie chicken.
- Drop the biscuit pieces into the simmering broth one at a time.
- Stir gently to ensure all dumplings are submerged.
- Lower the heat to medium-low.
- Simmer the dumplings uncovered for about 15 minutes or until they are cooked through and not doughy.
- Taste the broth and add salt and pepper as needed.
- Ladle the chicken and dumplings into bowls and serve hot.
Notes
For added flavor, consider using homemade chicken stock.
Feel free to mix in vegetables like peas or carrots for extra nutrition.
This dish can be made in advance and reheated for later meals.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.