Fast & Easy Chicken and Dumplings
1 - 32
carton chicken broth
1 - 10 3/4
can cream of chicken with herbs soup, undiluted
1 - 10
can cooked chicken, break up larger pieces
onion, diced, optional
1Place above soup, broth and water in large 4 to 6 quart pan and stir to combine.
2Add chicken and diced onion, if using. Stir.
3Cook on top of stove at medium low setting until it comes to a low boil. Cook approximately another 20 minutes. Stir occasionally.
4Add dumplings or noodles.
5I frequently make the Bisquick dumplings and that only takes about 20 minutes more to cook (follow directions on box for cooking dumplings).
6If you add diced onion, cook until translucent and then add the dumplings or noodles.
7If you are in a big hurry get 2 cans of cheap biscuits, cut each biscuit in fourths, drop them in broth and follow instructions above.
8For a change try Reames frozen egg noodles instead of the dumplings. Mom loves this over mashed potatoes. Really good comfort food.
9You can also use leftover baked chicken or leftover deli chicken instead of canned.
10Easily doubles or triples.
Originally Posted: Thu, Nov 5, 2015