Southern Shortcut Chicken and Dumplings
The ultimate comfort food made easy! This shortcut recipe uses boneless chicken thighs, savory bouillon, and cheap canned biscuits rolled flat for perfect, chewy dumplings.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 4 to 6 chicken bouillon cubes
- 8 to 10 cups water
- 2 to 3 cans 10-count cheap buttermilk biscuits (NOT flaky layers)
- 1/4 cup all-purpose flour for dusting
- Salt and black pepper to taste
- 1 cup diced carrots optional
- 1 cup diced celery optional
- 1/2 cup chopped green onions optional
Instructions
- In a large pot, bring the water and bouillon cubes to a rolling boil over medium-high heat.
- Add the optional carrots and celery, followed by the raw boneless chicken thighs. Reduce heat, cover, and simmer for 25-30 minutes until the chicken is tender.
- While the chicken cooks, lightly dust a clean counter with flour. Take 5 canned biscuits, dust them lightly with flour, salt, and pepper, and stack them on top of each other.
- Using a rolling pin, roll the stack of 5 biscuits out flat.
- Use a pizza cutter to slice the flattened dough into small, bite-sized squares. Repeat with the remaining biscuits. Leave the excess flour on the dough.
- Remove the cooked chicken from the pot, shred it with two forks, and return it to the broth.
- Bring the broth back to a gentle boil. Drop the cut dumplings into the pot a handful at a time. Gently push them down with a spoon (do not stir vigorously).
- Let simmer uncovered for 15-20 minutes until the dumplings plump up and the excess flour thickens the broth.
- Remove from heat, stir in the optional green onions for color, and let cool for 10 minutes before serving.
Notes
Biscuit Type: It is critical to use the cheapest, most basic biscuits available. Flaky or butter-layered biscuits will dissolve in the boiling broth.
Broth Consistency: The flour on the outside of the dough acts as the thickener. Do not shake it off before adding the dough to the pot.