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Chicken & Dumpling Soup
Chicken & Dumpling Soup
Chicken & Dumpling Soup

Chicken & Dumpling Soup

David Venable

Chicken and Dumplings is a popular comfort food dish commonly found in the South; this recipe converts that dish into a hearty soup perfect for cold, winter days.

Chicken

  • 2-1/2-3 lbs chicken pieces, skin removed
  • 4 cups chicken broth
  • 2 Tbsp olive oil
  • 1 can cream of chicken soup
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 medium carrots, chopped
  • 1 cup of peas, frozen or fresh
  • 1 bay leaf
  • 1-1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1/2 tsp rosemary
  • 1/2 tsp thyme

Dumplings

  • 2 cups baking mix (Bisquick or similar)
  • 1/2 cup milk

Directions

In a large skillet, sauté the chicken pieces in olive oil until brown on both sides, about 3-4 minutes on each side.
Put all the ingredients, except the biscuits, in a 6-qt slow cooker and cover. Cook on high for 4-5 hours.
While the chicken and vegetables are cooking, prepare the dumplings. Mix the baking mix and milk together and form into 1" balls; set aside.
Remove the chicken and bay leaf from the vessel. Discard any leftover bones and skin. Cut the large pieces of chicken meat into bite-size pieces.
Put the chicken back into the slow cooker and drop in the biscuit dough. Cover and cook on high for another 30 minutes.

Cook's Notes

For a richer broth, remove the chicken from the bones as soon as it is tender and refrigerate. Add the bones back into the soup and continue simmering until the desired strength is achieved. Strain and proceed.

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