Chicken and Dumplings

30 mins
Serves 1
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Directions

  1. 1In a Dutch oven, combine one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk together.
  2. 2In a Dutch oven, combine one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk together.
  3. 3In a Dutch oven, combine one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk together.
  4. 4While the mixture heats up, prepare the biscuits by rolling them out individually until flat.
  5. 5While the mixture heats up, prepare the biscuits by rolling them out individually until flat.
  6. 6While the mixture heats up, prepare the biscuits by rolling them out individually until flat.
  7. 7Cut the flat biscuits into smaller pieces.
  8. 8Cut the flat biscuits into smaller pieces.
  9. 9Cut the flat biscuits into smaller pieces.
  10. 10Shred the rotisserie chicken.
  11. 11Shred the rotisserie chicken.
  12. 12Shred the rotisserie chicken.
  13. 13Once the stock is boiling, add the cut-up biscuits in handfuls. Stir gently in between.
  14. 14Once the stock is boiling, add the cut-up biscuits in handfuls. Stir gently in between.
  15. 15Once the stock is boiling, add the cut-up biscuits in handfuls. Stir gently in between.
  16. 16After about five minutes, add salt and a ton of pepper to taste.
  17. 17After about five minutes, add salt and a ton of pepper to taste.
  18. 18After about five minutes, add salt and a ton of pepper to taste.
  19. 19Add the shredded chicken to the pot.
  20. 20Add the shredded chicken to the pot.
  21. 21Add the shredded chicken to the pot.
  22. 22Add a cup of water if the mixture is too thick, cover and cook for another five to ten minutes.
  23. 23Add a cup of water if the mixture is too thick, cover and cook for another five to ten minutes.
  24. 24Add a cup of water if the mixture is too thick, cover and cook for another five to ten minutes.

Ingredients

  • 1 can cream of celery soup
  • 1 can cream of celery soup
  • 1 can cream of celery soup
  • 32 ounces chicken stock
  • 32 ounces chicken stock
  • 32 ounces chicken stock
  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 8 can biscuits
  • 8 can biscuits
  • 8 can biscuits
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 ton pepper
  • 1 ton pepper
  • 1 ton pepper
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

Dutch ovenwhiskrolling pinknife