Description
A soul-warming American classic, this recipe features tender chicken breasts poached in a velvety, savory broth enriched with cream of chicken soup. The addition of fluffy biscuit dumplings and a medley of frozen vegetables makes it a hearty, comforting weeknight meal that is both simple to prepare and deeply satisfying for the whole family.
Ingredients
2 lbs boneless skinless chicken breasts
2 cans (10.5oz each) cream of chicken soup
4 cups low sodium chicken broth
1 tube refrigerated biscuits
2 cups frozen peas and carrots
1 tsp onion powder
0.5 tsp black pepper
Instructions
Combine chicken broth and cream of chicken soup in a large stockpot over medium heat.
Stir until the soup is fully integrated into the broth to form a smooth base.
Add chicken breasts, onion powder, and black pepper.
Simmer for 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove chicken and shred into bite-sized pieces using two forks.
Return shredded chicken to the pot and add the frozen vegetables.
Cut each biscuit into four equal pieces.
Drop biscuit quarters into the bubbling broth.
Cover the pot with a tight lid and steam for 15 minutes without lifting the cover.
Notes
Ensure the lid remains closed during the 15-minute steaming process to allow the dumplings to become perfectly light and fluffy. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Trending
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
