Shortcut Chicken and Biscuit Dumplings

Ingredients

• 1 rotisserie chicken or 3 to 4 cups cooked chicken
• 1 (32 ounce) box low sodium chicken stock or broth
• 4 cups water
• 1 large rib celery, sliced thin
• 1 cup chopped onion
• 1 tablespoon chicken base (like Better Than Bouillon)
• Freshly cracked black pepper, to taste
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 tablespoon whole milk, optional
• 1 tablespoon cornstarch, optional
• 1/4 cup all-purpose flour
• 1 can flaky biscuits, (*or homemade biscuit dough below)

Instructions

1. 1

   If using a rotisserie chicken, remove skin and debone, shredding meat; set meat aside.

2. 2

   Add the chicken carcass and bones to a stockpot, pour the chicken stock and water on top and add the celery and onion; bring to a boil. Reduce heat to medium and simmer 20 minutes while you prepare the biscuit dumplings.

3. 3

   Place 1/4 cup of flour in a bowl, pop open the can of biscuits and separate each biscuit into two or three separate layers.

4. 4

   Cut each layer into strips, toss the strips in the flour and shake off the excess. The flour coating will help with thickening the broth.

5. 5

   Remove bones from soup pot, pick through, reserving any meat and discarding the bones. Retain as much of the onion and celery as possible in the pot.

6. 6

   Whisk in the cream of chicken soup along with the seasonings.

7. 7

   If you prefer a thicker broth, add a slurry of milk and cornstarch here, bring to a boil, then reduce and let simmer.

8. 8

   Add the reserved chicken and bring broth up to a bubbling simmer, but not boiling.

9. 9

   Drop the biscuit dough in the broth, gently pressing them into the broth to coat. Cover and low simmer for about 10 minutes.

10. 10

    Uncover, taste and adjust seasonings as needed. Serve immediately.