Chicken and Dumpling Soup
Source of Recipe
me
List of Ingredients
1 TBS butter
1 small onion, diced
1 celery stalk, diced
handful baby carrots, diced
chicken breast, diced
pepper
2 or 3 cans low sodium chicken broth and 2 cans of water
1 to 1/2 cups mixed frozen veggies (peas, carrots, green beans, etc)
prepared biscuit dough (store bought canister non-flakey variety)
1 can of cream of ______ soup (any flavor you like except the cheesy type)
Recipe
This basically starts out as a stir fry.
Melt the butter in a large pot on low heat. Add 1 small diced onion and sweat it a bit. When the onion is almost (but not quite) translucent, add the chicken. When the chicken is partially cooked (still a little pink), add the diced baby carrots and diced celery. Let this cook until the chicken is almost cooked. (if you use leftover chicken, just cook until the fresh veggies are a bit tender)
Add 3 cans low sodium chicken broth, 2 cans of water, some pepper, and bring to a boil (cover on). Let this simmer for about 10-15 minutes on low to medium heat, stirring occasionally. Add your frozen veggies cook (slow boil) another 5-10 minutes on low heat.
Add your biscuit dough: break off pieces and roll into little balls with your fingers and gently drop into the simmering broth. (I use about 3-5 biscuits). Stir the soup a bit. After about 5-10 minutes, (or whenever the biscuit dough is cooked, it will be soft but not raw), add the cream of _____ soup and stir gently (I used cream of celery this time). Let this mixture cook a minute or two until hot (but don't boil!).
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