By Carol Hurst
Shortcuts make this simple, but traditional ingredients still give it the great flavor of Grandma’s. It’s great for a cold and/or rainy day. You can serve it by the cup for lunch, or by the bowl for dinner. And its table ready in under an hour! Can you tell that I absolutely LOVE this soup?!
8 cups water
5 tbl Reduced-sodium chicken base powder
1 can cream of chicken condensed soup
3 tbl garlic and parsley Seasoning
1 cup chopped carrots
½ onion, chopped
1 cup chopped celery (about 3 stalks)
1 rotisserie chicken, shredded
½ cup whipping cream, whole milk, 2% milk or buttermilk
2 tbl flour
1 can of Pillsbury buttermilk biscuits
1 cup of frozen peas (optional)
Prepare the broth by first sautéing the onion, carrots and celery in butter and olive oil within a large soup pot. Once the onions are translucent and veggies are tender (approx. 15-20 minutes), add the water and chicken base powder, cream of chicken soup, bay leaves, poultry seasoning and garlic and parsley seasoning. Bring to a boil and cook for 2-3 minutes.
Cut the biscuits in to ½’ pieces (works best if the biscuits are rolled in to a 1” rope and cut sections off with scissors) and carefully drop in to the soup mixture. Boil lightly for about 4 minutes until the dumplings are cooked (the pieces will expand, so make sure and cut them small so they cook through) and prepare the soup thickener by mixing together the milk and flour in a separate small bowl or cup, then slowly stirring it in to the pot. Add the chicken (and optional peas). Continue on low for 10 minutes to meld all of the flavors and heat through, salt and pepper to taste, and remove bay leaves before serving.
Chef Carol Hurst was featured on her local Fox station in a story about Hearty Chicken and Dumpling Soup. Watch Carol prepare her recipe: VIEW VIDEO
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