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EASIEST Chicken ‘n Dumplings


  • 1 Rotisserie Chicken
  • 32 oz. Chicken Broth
  • 1 10 oz. can Cream of Chicken Soup
  • 1 can layer biscuits
  • 1 cup flour
  • Salt
  • Pepper


  1. Shred the meat off the rotisserie chicken.
  2. In a large pot, bring the chicken broth to a boil.
  3. Add the cream of chicken soup and the chicken pieces. Mix well.
  4. Add salt and pepper, to taste.
  5. Take the biscuits and split them lengthwise, so you have two thinner biscuit rounds for each biscuit.
  6. Dip them in a plate of flour and cut them into quarters.
  7. Place them onto the top of the soup. Gently poke the dumplings down, randomly, while cooking for about 10 minutes. Be careful of stirring because it can break the dumplings apart.
  8. Once the dumplings are cooked, you're done!

Recipe Notes

Optional: add carrots, peas, a bay leaf, or whatever you like in your soup!