Fast Dutch Oven Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
32 oz of chicken broth or stock
02 -
1 can (10.5 oz) of cream of celery soup
03 -
8 refrigerated biscuits, ready to bake
04 -
2 cups of rotisserie chicken, diced or shredded
05 -
Dash of black pepper and salt, adjust to preference
06 -
A bit of all-purpose flour for prepping
07 -
Fresh parsley, chopped up (optional topping)
# Instructions:
01 -
Pull apart the meat from your rotisserie chicken. Chop it or tear it into small pieces for easy bites.
02 -
In a big pot or Dutch oven, mix the cream of celery soup with the chicken stock. Put it on medium heat and let it gently bubble.
03 -
Pop open the biscuit dough container. Flatten each piece very thin on a floured surface. Cut into small squares with a knife or pizza cutter.
04 -
Carefully place the dumpling pieces into the bubbling soup one at a time. Shake off extra flour before adding, and keep the heat to medium to stop it from boiling too hard.
05 -
Toss in the shredded chicken and gently mix it together with the dumplings in the pot.
06 -
Lower the heat and let it cook slowly for about 15 minutes. Check that the dumplings are done. Add salt, pepper, and parsley to taste, then serve it hot.
# Notes:
01 -
For a richer broth, stir in a dollop of heavy cream toward the end, or use cream of chicken soup instead of cream of celery.
02 -
Add a bit of zing by including fresh herbs like thyme, parsley, or a bay leaf while simmering. Just take the bay leaf out before serving.
03 -
Make it heartier by tossing in frozen veggies like peas, green beans, or carrots during the last few minutes.