Chicken & Take a Dumpling Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) chicken breasts |
1 tablespoon(s) olive oil |
2 tablespoon(s) butter |
1 russett potato peeled & diced |
2 med carrots peeled & diced |
1 med onion chopped |
1 rib celery diced |
salt & freshly ground pepper |
1 teaspoon(s) poultry seasoning |
2 tablespoon(s) flour |
1 quart(s) chicken broth |
1 box(es) jiffy bisquit mix |
1/2 cup(s) warm water |
1 cup(s) frozen green peas |
1 1/2 cup(s) chopped carrots |
Directions:
1. Dice chicken tenders into bite size pieces and set aside.
2. Place a large pot on stove over med high heat. Add oil, butter, and vegetables. Cook for 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth into the pot and bring to a boil. Add chicken to the broth and stir.
3. Place biscuit mix in a bowl. Combine with 1/2 cup warm water. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve!
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