Easy One-Pot Chicken & Dumplings

Trim any excess fat from...

• 1.5 lb boneless, skinless chicken thighs

Season generously on all sides with...

• 1 tsp kosher salt
• 1/2 tsp garlic
• 1/2 tsp onion powder
• 1/2 tsp pepper

Heat a splash of olive oil in a dutch oven or large pot over medium-high heat. Fry the chicken until browned and cooked through. Remove the chicken and set aside. (Do not clean the pot. Keep the fond/browned bits there.)

To the same pot, add...

• 2 cans (10.5 oz each) cream of chicken soup
• 48 oz chicken broth

Whisk to incorporate the fond and bring the mixture to a simmer.

While the broth simmers, prepare the dough...

• 1 can (10 oz) biscuit dough

On a lightly floured surface, roll each biscuit to 1/8-inch thickness. Cut into 1/2-inch wide strips.

Drop the biscuit strips into the simmering broth. Cook for approximately 10-15 minutes, or until the dumplings are firm and no longer doughy.

While the dumplings simmer, dice or shred the cooked chicken.

Fold the chicken back into the pot.

Garnish with fresh parsley, serve immediately and enjoy!