My mom used to make us this recipe for chicken and dumplings when we were growing up. Now I make it for my family and they all love it! It's simple yet delicious.
Ingredients
- boneless chicken thighs: 6 piece
- water, or as needed to cover: 5 cups
- condensed cream of celery soup: 2 cans (10.5 ounce cans)
- salt and pepper: (to taste)
- refrigerated biscuit dough: 1 pack (12 ounce pack)
Metric Conversion
Stages of cooking
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In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
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Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.
