Chicken and Dumpling Soup


SNOW we have SNOW!!  Winter has finally arrived in Michigan and what better way to ward off the blues on a cold day than with a great bowl of soup.  This is the perfect dinner that will warm you and your family through and through.  It is so satisfying, and best of all it takes no time to make.  This is one of my favorite soups, and the leftovers are fantastic!!

Enjoy and Happy Cooking,                                                               

Vonnie

Ingredients:

3 slices bacon

3 large potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, diced

4 skinless, boneless chicken breast halves – diced

3 cups chicken broth

1 teaspoon poultry seasoning

salt and pepper to taste

1 (15.25 ounce) can whole kernel corn, drained and rinsed

1 cup frozen peas

3 cups half-and-half

1 1/2 cups biscuit mix

1 cup milk

 

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.

Add potatoes, carrots, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes Add frozen peas.

Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

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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