This 3-ingredient chicken and dumplings is the kind of practical, comforting stovetop supper that has earned a place in generations of home kitchens. Using cooked chicken, broth, and canned biscuits keeps the method especially simple, while still delivering the cozy texture of tender dumplings simmered right in the pot. It is a smart shortcut version of a classic Southern-leaning comfort dish, perfect for busy nights when you want something warm and familiar without a long ingredient list.
Serve this rich, homey bowl with a crisp green salad, simple green beans, or buttered peas to add a little freshness alongside the soft dumplings and savory chicken. If you like, black pepper at the table and a spoonful of extra broth in each bowl make it even more satisfying, and iced tea or a glass of cold milk fits the old-fashioned feel nicely.
3-Ingredient Chicken and Dumplings
Servings: 4
Ingredients
3 cups cooked shredded chicken
4 cups chicken broth
1 can refrigerated biscuits
Directions
1. Pour the chicken broth into a large pot and bring it to a gentle simmer over medium heat.
2. Stir in the shredded chicken and let it warm through for a few minutes.
3. Open the biscuits, cut each biscuit into quarters, and drop the pieces one at a time into the simmering broth.
4. Cover the pot and simmer gently for 10 to 15 minutes, until the biscuit pieces are puffed and cooked through into dumplings.
5. Ladle into bowls and serve hot.
Variations & Tips
For a thicker broth: If you prefer a stew-like consistency, let the pot simmer uncovered for a few extra minutes after the dumplings are cooked so the broth reduces slightly.
Rotisserie shortcut: Store-bought rotisserie chicken works very well here and gives you tender, flavorful shredded meat with almost no prep.
Seasoning boost: Even with just three main ingredients, a pinch of black pepper, poultry seasoning, or dried parsley can make the flavor taste more rounded if you have them on hand.
Keep the dumplings tender: Maintain a gentle simmer rather than a hard boil once the biscuit pieces go into the pot, since rough boiling can make the dumplings break apart or cook unevenly.