Chicken and Dumpling Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Our five kids are grown and live away from the farm, but they visit often with their families. So I stay in practice in the kitchen! I frequently serve this soup for Sunday dinner. Ingredients:
6 pieces bone-in chicken |
1-1/2 quarts water |
2 celery ribs, cut into chunks |
1 medium onion, cut into chunks |
1/2 cup diced green pepper |
1 garlic clove, minced |
1 tablespoon minced fresh dill |
1 teaspoon salt |
1/2 teaspoon pepper |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 package (10 ounces) frozen mixed vegetables, thawed |
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits |
Directions:
1. In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes. Yield: 8-10 servings (2-1/2 quarts).
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