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About 12 years ago, I cooked some chicken and dumplings for my husband’s uncle.  He reminisces over that meal as though it was the best he’s ever had.  The dumplings I made for him were way too salty, but he gave me the ultimate compliment by going for seconds.  He has been calling me Dumplin’ ever since that meal together.  Since then, my recipe has become a combination of the recipe my momma gave me and that of a friend.  While the recipe has evolved over the years, it’s been my daughter’s favorite meal since she was about 6 years old.  But that’s enough talking.  Let’s get to it.


1 box of chicken broth

3 to 5 stalks of celery, chopped

1 cup of onion, chopped

a bag of baby carrots or carrot slices

4 boneless, skinless chicken breasts

1 can of cream of chicken soup


2 cloves of chopped garlic

2 cans of biscuits


After you have diced the celery and onion, bring the chicken, celery, onion, and half the bag of carrots to a boil in the chicken broth.  Boil until the chicken is cooked and the vegetables are tender.

Meanwhile, you can chop the garlic, open the can of cream of chicken and set out your pepper.

Once the chicken is cooked through, take it out of the pot and place it on a plate so that it will cool to the touch.  Turn the heat down to low.

While the chicken is cooling, stir in the cream of chicken, chopped garlic and pepper to taste.  Turn the heat to medium high and let the ingredients simmer.

While this is simmering, open the cans of biscuits, and cut the biscuits into quarters.  If you like your dumplings soup style, don’t do anything else.  If you prefer creamier style dumplings, sprinkle the biscuits and a rolling pin with a little flour and roll out the biscuits.

Once your biscuits are ready, gradually add them to the simmering pot.  Cover the pot, turn up the heat and cook until dumplings have cooked through.  While the biscuits are cooking, shred the chicken into bit sized pieces.

Once the biscuits are cooked through, turn down the heat to low and stir in the chicken.

Oh, yeah.  Looking good.  Go ahead and help yourself.  There’s plenty.  This recipe serves 8.

Enjoy!  If you try this recipe, please let me know how it turns out.

Tip #1: I recommend putting your chopped vegetables in ramekin bowls to get them out of your way as you continue chopping, and it makes it easy to add them in the pot.  

Tip #2 Use the dull side of your knife to scoop the diced vegetables into the ramekin bowl.

Tip # 3: Taken from Rachel Ray-  Using a trash bowl makes cleaning as you go easy.  Once everything is cooking, just dump the trash in the garbage.

Until next time,


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