Chicken and Dumpling Soup
Total TimePrep: 15 min. Cook: 1-3/4 hours
Makes8-10 servings (2-1/2 quarts)
This was good and easy to make. I did change it up a bit. I used two cans of chicken broth and about 1/2 cup of water to cook off a huge whole chicken breast. I had seasoned the breast with pepper, garlic powder and onion powder. I didn't use the celery, onion or green pepper and used a can of carrots and peas instead of the frozen veggies. I also added salt and pepper to the soup but didn't measure it.
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Think next time I might try using Cream of Broccoli Soup instead of Cream of Potato (too starchy w/dumplings or noodles). Also, was glad I cut up biscuits into smaller pieces because the dumplings are very filling - especially small children. Used frozen broccoli/cauliflower/carrot mix - also used whole 3-4 lb chicken instead of cut chicken (wasn't sure what cuts worked best so just used whole bird).Its a nice hearty soup that was nice to serve my family of 8 - all suffering (literally - its a nightmare!) w/flu.Thanks for sharing your recipe - we enjoyed it very much.
this is very good. i have been making this for some time now and my family loves it. it is even better the next day. the dumplings hold up well when reheated.
I am home sick from work today, and wanting to make my own soup that won't take a whole lot of work. I'm going to try this recipe, and get back to you. My only concern is what to do about the dumplings for refrigeration purposes.
Sounds delicious. I'll save this recipe until I'm cooking for more than just myself!!!