Chicken and Dumpling Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a favorite comfort food for our family on a cold night. Instead of chicken broth, I use water plus 3 T. Tone's Chicken Base available at Sam's Club. Ingredients:
10 cups chicken broth |
1 1/2 cups cooked chicken, shredded |
1 bay leaf |
3 whole cloves |
1/4 teaspoon poultry seasoning |
1/4 teaspoon pepper |
1 can cream of chicken soup |
1 can cream of mushroom soup |
1 onion, chopped |
1 potato, shredded |
2 -3 stalks celery, chopped |
3 -4 carrots, chopped |
3 cups bisquick baking mix |
1 cup milk |
Directions:
1. Place first 8 ingredients in a Dutch oven and simmer for 15 minutes.
2. Add vegetables and simmer until vegetables are just tender (20 min.).
3. Mix Bisquik and milk to make drop biscuits.
4. Drop by large spoonfuls into soup which has been brought to a rolling boil.
5. Cover and reduce heat to simmer for 20 minutes, or until dumplings are done.
6. (Be sure to remove bay leaf and cloves.).
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