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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is so simple, and delicious. Ingredients:
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can healthy request cream of chicken soup |
3 quarts water |
1 large yellow onion, cut in eighths |
1 tablespoon diced garlic |
1 large carrot, shredded |
thyme |
rosemary |
sage |
marjoram |
nutmeg |
black pepper |
turmeric |
salt |
2 lbs cubed chicken breasts |
30 slices steamed dumpling dough |
Directions:
1. Place water in large pan or dutch oven along with onion, carrot and spices (a bit of each to taste). Simmer, covered, until the onion and carrot are tender.
2. With immersion blender, puree onion and carrot in pan. If you do not have an immersion blender handy, transfer broth to blender and puree. Add soups and stir well to blend.
3. Brown the chicken pieces in skillet coated with Pam and add to soup mixture.
4. Cook an additional 25 minutes, or until chicken is tender.
5. Add dumplings (I use Mary B's frozen and do not cook beforehand) and cook, as directed, about 30 minutes.
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