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Chicken & Dumpling Soup Recipe

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This recipe for Chicken & Dumpling Soup is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Rotisserie Chicken
2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
1 can Cream of Chicken Soup
1 32oz box of chicken stock
1 1/2 cups of milk
1/4 cup of flour
1/2 stick butter
salt, pepper &/or seasonings to taste

Thickener Ingredients
1/4 cup flour
3/4 cup milk
Directions:
Directions:
Remove all chicken from the bones and dice. Set chicken aside.
Cut biscuits into 1/2″ pieces. Roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.

In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add seasonings.
Bring to full boil and then add butter; reducing the heat to medium so that the liquid continues to simmer not boil.
When the butter has melted, start dropping the biscuits into the boiling broth. Stir occasionally reducing heat to medium or low.
In a separate bowl, combine 1/4 cup of flour and 3/4 cup of milk; mix together until smooth. Remove 1 cup broth from kettle. Gradually stir flour mixture into warm broth until dissolved.
Slowly add thickened broth to the kettle, stirring constantly.
Once broth begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.

 

 

 

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