Chicken & Dumplin Soup
April 24, 2019This soup is so delicious. The process is super easy which is what I love about soups. You just throw everything in and let it cook. THE BEST.
INGREDIENTS
- 1 rotisserie chicken shredded or boneless skinless chicken breast made to your liking (I made mine in the instant pot for 30 minutes and then shredded)
- 6 small carrots
- 3 ribs of celery off of one stock
- 1 sweet onion
- 1/2 cup fresh parsley, chopped
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 4 cups chicken stock
- 1 can cream of chicken soup
- Bisquick, or another biscuit recipe of your own that you prefer
DIRECTIONS:
1. In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all of the seasonings. Cook until the vegetables are starting to soften.
2. Add the cream of chicken soup, chicken stock, and the shredded chicken. Stir well. Bring to a low boil and reduce heat to a simmer
3. Let simmer and stir frequently for 10 minutes.
4. Make bisquick recipe that is on the back of the bisquick box! Super easy I love it!
5. Place small to medium sized dough balls on top of the soup all over the top. Let sit for 10 minutes.
6. Flip dough balls over to cook other side. Sit for 10 minutes.
*** Pictured are biscuits cooking the first side before flipping
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