chicken and dumpling soup
You will be amazed at the depth of flavor that you get out of this non-traditional chicken and dumplings. Throw it in the pot and leave it simmering, the longer it goes, the better it gets and leftovers the next day are even more amazing! Comfort food for those that don't want a 'heavy' meal.
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
8 serving(s)
Ingredients
- 8 - chicken thighs
- 4 - celery stalks, sliced
- 8 - carrots, sliced
- 32 ounces chicken broth
- 1 can cream of chicken
- 3 cans buttermilk biscuits
- - seasoning salt
- 1/8 cup chives, dried
- 1/8 cup dried celery flakes
- 1 tablespoon garlic powder
- 2 tablespoons garlic pepper
- - chicken bouillon cubes
How To Make chicken and dumpling soup
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Step 1Season chicken liberally inside skin and out with season salt, place in boiling water (enough to cover completely) until cooked through. Remove chicken and skim the grease off the top of the water. Discard grease.
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Step 2Add celery, carrots, chicken broth, and cream of chicken to water. Season with chives, celery flakes, garlic powder and garlic pepper and let come to a gentle boil. Remove skin and shred chicken, add to soup. Taste for seasonings and add bouillon if you desire more chicken flavor. Adjust other seasonings to taste.
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Step 3Slice biscuits into 1 inch pieces (pizza cutter works great!). Bring soup to a boil and drop biscuits into water. Continue cooking until the biscuits are cooked through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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