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Chicken Dumpling Soup Recipe

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This recipe for Chicken Dumpling Soup, by , is from The Huemmer Family Cookbook Project, 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!
Contributor:  
Contributor:  
Tina Huemmer
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Chicken Breast cut bite sized (or cut up a rotisserie chicken)
2 T Olive Oil
1 C Onion, diced small
1 C Celery, diced small
1 T Minced Garlic
2 T Flour
4 C Chicken Broth
1 Can Cream of Anything Soup
2 C Carrots, diced small or shredded
¾ tsp Thyme (divided)
¼ tsp Pepper
¾ C Bisquick
5 T Milk
Directions:
Directions:
In large dutch oven, saute chicken and onion in oil until chicken is cooked (if using rotisserie chicken, just saute the onion).

Add celery and garlic and cook another 2 minutes.

Sprinkle with flour and cook another minute.

Add broth, cream soup, carrots, ½ tsp thyme and pepper. Stir/whisk until smooth and bring to boil. Add salt to taste if needed.

Reduce heat, cover and simmer 10 minutes, stirring occasionally.

Dumplings:
Combine ¼ tsp thyme, bisquick, and milk in small bowl.

Drop dough by tablespoonful into soup. Cover and cook over med-low heat 15 minutes (do not boil).
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
I have added diced potato (including sweet potato) instead of making dumplings. This is a modified Cooking Light recipe.

 

 

 

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