The Easiest Chicken and Dumplins You Will Ever Make

Not only are they easy, they are super yummy!

Total cook time: About 35 minutes.

What you'll need:

• 3lb bag of boneless skinless chicken breasts
• Large can of cream of chicken*
• 1 can of large biscuits (homestyle original or buttermilk)**
• Salt
• Pepper
• Basil
• Garlic powder
• Parsley (not pictured)

*You can mix it up and use 4 small cans of cream of whatever else. I've mixed cream of celery, mushroom, and chicken, and it turned out really good.  I experimented with the Healthy Choice this time, but it is not nearly as flavorful as the full fat one. I solved this by adding more basil.

**Do NOT use flaky or butter flavored biscuits. They will not turn out.

What to do:

• Place the whole bag of chicken breasts in a medium to large pot, and fill with enough water to submerge them. (You can also cut the chicken beforehand, but it makes straining the fat out more difficult later.)
• Season with salt, pepper, basil, parsley, and garlic powder.
• Bring to a boil, and cook on medium heat until chicken is cooked through (about 15 minutes).
• Pull the cooked chicken out of the broth and set on a plate to cool a little. 
• Using a large spoon, scoop and strain the fat out of the broth. You will not be able to get it all out, which is perfectly fine.
• Keeping the heat on medium high, stir in the cream of chicken.  Heat and stir until all of the lumps are gone.
• While your cream of chicken is heating up, begin to tear or cut up the chicken into bite sized pieces. Set aside. (I like to set mine in the microwave or stove to keep it from losing too much heat.)
• When your broth mixture is smooth, turn down the heat begin tearing the biscuits into dumpling size pieces and dropping them into the broth. (Note: the biscuits will expand as they cook, so keep the pieces smaller than you would normally want them to be.)
• Let them cook for about 5 minutes, then add the chicken back to the soup.
• Enjoy!