Things You’ll Need:
- 2 large cans cream of chicken soup
- 3 biscuits
- 3 cans tuna
- salt and pepper to taste
When making chicken and dumplings you will first need to start with your liquid ingredients (the soup). To do this you will need a large pan, empty the contents of both cans of cream of chicken soup into the pan. Fill both of these cans with water and add to the soup mixture.
Allow your soup to heat to a simmer stirring occasionally.
While your soup is heating up you will need to start making your dumplings. First prepare your filling by draining your tuna. Combine the tuna with salt and pepper to taste.
Now spread a generous amount of flour on your work area.
Next you will open your biscuits and lay them in the flour. Gently press the biscuits to make them thin. Add a medium spoonful of the tuna mixture in the center of your biscuits.
Now you will need to fold the biscuits in half being sure to keep the meat mixture inside the biscuits. Press the biscuits edges firmly together.
Continue doing this to all your biscuits. The outside of the biscuits should also be covered in flour to keep them from sticking together.
Once you have created all your dumplings you will need to add them to your soup mixture. I also add any extra meat to the soup. Make sure to stir the soup once you have added all your dumplings to make sure they are evenly saturated and not sticking together.
Add enough milk to make sure the dumplings are completely covered with soup. This also helps make your soup a little creamier.
Allow dumplings to cook until thoroughly done. Usually about 20 minutes on medium heat. You will see the dumplings start to change color a little bit and start to have a dull appearance.
The easiest way to tell if they are done is to cut one open, if they still look doughy continue cooking a little longer. Once they have reached the desired consistency they are done! Serve and enjoy!
Tips & Warnings
- Be careful when adding dumplings to hot soup as they could cause the soup to slash and burn you!