Chicken and Dumpling Soup


This is a soup I make regularly for my Families-on-the-Go.  Everyone of all ages just loves it. It comes together in less than 30 minutes from start to finish so it’s a great meal you can whip up if you are short on time.  The leftovers only get better, so don’t be afraid to make a whole recipe if it’s just one or two you are cooking for or a double batch if you have a large family!

Enjoy and Happy cooking,

                                                                                          

Ingredients:

1 1/2 pounds chicken breast

1 tablespoon olive oil

2 tablespoons butter

1  large potato, peeled and diced

2 medium carrots, peeled and diced

1 medium onion, chopped

1 rib celery, diced

1 bay leaf  fresh or dried

Salt and freshly ground black pepper

1 teaspoon Old Bay Seasoning

2 tablespoons flour,

2 quart chicken broth

1 small box biscuit mix prepared following directions on the box

Handful flat-leaf parsley, chopped

1/2 cup frozen green peas

Directions:

Cut chicken into bite size pieces and set aside.  Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.  Season mixture with salt, pepper and Old Bay Seasoning.  Add flour to the pan and cook 2 minutes. Stir broth to the pot and bring to a boil. Add chicken to the broth and stir. Place biscuit mix in a bowl and mix according to directions on box. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes.  Stir in chopped parsley and peas.   Serves 4 to 6

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