Looking for a tasty soup that will satisfy anyone’s taste buds and appetite? Then this soup recipe is for you. When you serve this, you can only hear sighs of contentment and happiness because this tastes so flavorful yet comforting.
Our friend over at Mr.Food has this to say about this recipe:
“Why is this one of our favorite chicken soups? Maybe because of the homemade dumplings that are swimming in it. Chicken and Dumplings is a hearty soup that you can enjoy as a meal-starter or a main dish.”
I love dumpling soup. I order this type of soup in every Chinese restaurant that we eat into. The tasty dumpling is perfect with the soup, which has just the right amount of thickness. I love to cook this during cold nights. It instantly warms you up! It’s already a bonus that it tastes so great along with chicken.
3 celery stalks, sliced
2 carrots, sliced
8 cups College Inn chicken broth
1/2 teaspoon McCormick poultry seasoning
1/4 teaspoon McCormick black pepper
2 cups Bisquick biscuit baking mix
2/3 cup TruMoo milk
3 cups chopped cooked chicken
Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.
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Quick Tip: You can lighten up this Southern classic without sacrificing taste. Substitute low-sodium fat-free chicken broth, reduced-fat biscuit baking mix, and fat-free milk for their regular counterparts.
Thanks again to Mr.Food for this amazing recipe.