Chicken and Dumplings With Canned Biscuits

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

3 tbsp olive oil

1 yellow onion (chopped)

4 carrots (peeled and sliced)

4 stalks celery (sliced)

4 cloves garlic (minced)

1 tsp dried thyme

salt/pepper

32 oz chicken broth

10 ½ oz cream of chicken soup

2 cups water

2 cups chicken (shredded)

16.3 oz refrigerated biscuits (each biscuit cut into 4 equal pieces)

1/4 cup fresh flat-leaf parsley (for topping)

Directions

Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.

Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces.

Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.

Notes

Add ginger

Nutrition

• Calories: 341 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 15 mg
• Sodium: 1140 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 8 g