Recipe: Tasty Chicken and Dumpling Soup

Recipe: Tasty Chicken and Dumpling Soup Delicious, fresh and tasty.

Chicken and Dumpling Soup. Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Each generation has made small changes to suit their families.

This chicken and dumplings soup is super easy to make thanks to Pillsbury™ biscuit dough, but you can make it even easier!

The recipe calls for cooked chicken; instead of cooking the chicken yourself and taking the time to shred it, pick up some shredded rotisserie chicken from the grocery store so all the prep work is already done for you.

How to thicken chicken and dumpling soup?

You can have Chicken and Dumpling Soup using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken and Dumpling Soup

1. Prepare of Soup.

2. It’s of chicken breasts.

3. You need of cream of chicken soup.

4. You need of chicken broth.

5. You need of garlic.

6. Prepare of frozen peas and carrots.

7. You need of corn.

8. Prepare of oregano.

9. You need of thyme.

10. Prepare of bay leaf.

11. Prepare of Salt.

12. Prepare of Pepper.

13. Prepare of Dumplings.

14. Prepare of flour.

15. Prepare of baking powder.

16. Prepare of sugar.

17. Prepare of salt.

18. Prepare of tblsp butter.

19. You need of milk.

If you find the soup is too thin for your liking you can easily use flour or cornstarch to thicken it up.

Stir until smooth and pour back into the soup.

This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or.

In a large nonstick skillet coated with cooking spray, cook chicken until no longer pink.

Chicken and Dumpling Soup instructions

1. Put chicken, cream of chicken soup, 2 cups chicken broth, garlic, peas, carrots, corn, oregano, thyme, bay leaf, salt and pepper in a crockpot. Cook on low for 8 hours..

2. About half an hour before you’re ready to serve the soup, make the dumplings. Put the flour, sugar, salt, butter, baking powder, and milk in a bowl and mix together with a fork..

3. Ladle some of the broth from the soup into a shallow pan and bring to a boil. Sometimes the soup is too thick to get enough broth, so I add an additional two cups of chicken broth before making the dumplings..

4. Cook small clumps of the dumpling dough in the boiling broth. Cook about 4 minutes on each side until the inside is done..

5. Add dumplings back to crockpot and serve..

Add the broth, water, vegetables and seasonings.

Remove chicken from stockpot; cool slightly.

Discard bay leaves and skim fat from soup.

Remove skin and bones from chicken and discard.

Cook, covered, on high until mixture reaches a simmer.