Ingredients
6
6 servings
- •6 boneless chicken thighs
- •5 cups water, or as needed
- •2 (10.75 ounce) cans condensed cream of celery soup
- •salt and pepper to taste
- •1 (12 ounce) package refrigerated biscuit dough
Instructions
- 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).
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 376
- Carbohydrate: 31g
- Fat: 18g
- Fiber: 1g
- Protein: 21g
- Sugar: 6g
Related Recipes
Beginner Chicken and Dumplings
Super Easy Chicken and Dumplings
Easy Chicken and Dumplings with Vegetables
Slow Cooker Chicken and Dumplings
Chicken and Dumplings with Biscuits
Chicken and Dumplings IV
Southern Style Chicken and Dumplings
Chicken and Dumplings Casserole
Southern Chicken and Dumplings
Easy Chicken and Dumplings with Biscuits
Easy Chicken and Dumplings
