Hearty Chicken and Dumplings
This is very filling and tasty, but leftovers are uncommon! If you do have leftovers, be advised that the dumplings do not reheat well.
If it gets too thick, or you need a little more, add more milk or more water!
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- chicken breast, skinless and boneless (can use any kind but i find this works best)
- chicken bouillon cubes
- 1/4 c
- instant mashed potatoes
- 2 Tbsp
- butter or margarine
- 3 c
- milk (whole or skim)
- dough for your favorite biscuits
- salt and pepper to taste
- 2 c
1make your favorite biscuit dough
2divide the dough in half (half for the dumplings, half to bake as biscuits!)
3on a floured area, roll the biscuit dough to a half inch thickness
4cut the biscuit dough into bite size pieces (remember to reserve some dough aside if you want to bake biscuits to go with your soup!)
5In a large pot, melt the butter on medium heat
6add the chicken breast
7turn frequently - don't let it get too brown, but a little is okay
8when it is white all over (a little pink showing is okay) remove it from the pot and dice it to bite size pieces
9return the chicken to the pot
10add 2 cups of water and bring it to a boil
11once it boils, add the bouillon cubes
12add the milk and continue to heat
13once it starts to bubble, drop the biscuit pieces into the liquid, stirring to keep them from sticking together
14once all the dumplings are in the liquid, add the instant potatoes
15Add the flour from the biscuit rolling area to your soup for added thickness!
16cook 5 more minutes then move off the heat
17add salt and pepper before serving, or place it on the table for your guests to add as they desire!
18serve with biscuits or crackers