Chicken and Dumplings

30 mins
Serves 4
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Directions

  1. 1In a dutch oven, add one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk it up and put it on the stove to boil.
  2. 2In a dutch oven, add one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk it up and put it on the stove to boil.
  3. 3In a dutch oven, add one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk it up and put it on the stove to boil.
  4. 4While that heats up, get some flour (self rising or all purpose) and a can of 8 biscuits.
  5. 5While that heats up, get some flour (self rising or all purpose) and a can of 8 biscuits.
  6. 6While that heats up, get some flour (self rising or all purpose) and a can of 8 biscuits.
  7. 7Flour your rolling pin and keep eye contact while you do it. Take the biscuits and roll them out flat, one at a time.
  8. 8Flour your rolling pin and keep eye contact while you do it. Take the biscuits and roll them out flat, one at a time.
  9. 9Flour your rolling pin and keep eye contact while you do it. Take the biscuits and roll them out flat, one at a time.
  10. 10After they’re flat, cut them up into whatever size and shape your heart desires.
  11. 11After they’re flat, cut them up into whatever size and shape your heart desires.
  12. 12After they’re flat, cut them up into whatever size and shape your heart desires.
  13. 13Let the canned biscuits sit out on the counter for about half an hour before rolling them out.
  14. 14Let the canned biscuits sit out on the counter for about half an hour before rolling them out.
  15. 15Let the canned biscuits sit out on the counter for about half an hour before rolling them out.
  16. 16Once the water starts boiling, turn it down to a simmer and start putting the biscuits into the pot, a handful at a time. Give them a little stir in between.
  17. 17Once the water starts boiling, turn it down to a simmer and start putting the biscuits into the pot, a handful at a time. Give them a little stir in between.
  18. 18Once the water starts boiling, turn it down to a simmer and start putting the biscuits into the pot, a handful at a time. Give them a little stir in between.
  19. 19Shred the rotisserie chicken into big old chunks and add it to the pot with a pinch of salt and a ton of pepper.
  20. 20Shred the rotisserie chicken into big old chunks and add it to the pot with a pinch of salt and a ton of pepper.
  21. 21Shred the rotisserie chicken into big old chunks and add it to the pot with a pinch of salt and a ton of pepper.
  22. 22Let it go uncovered for five more minutes, then add a cup of water.
  23. 23Let it go uncovered for five more minutes, then add a cup of water.
  24. 24Let it go uncovered for five more minutes, then add a cup of water.

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