Chicken & Dumplings Soup
Chicken & Dumplings Soup
2017-11-06 13:57:54
Serves 6
This hearty and delicious soup is perfect for any day of the week. I hope you enjoy it as much as I enjoyed making it and of course eating it!
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
- 4 Carrots, diced
- 4 Celery Stalks, diced
- 1 Medium Onion, diced
- 4 Bay Leaves
- 3 Tbs Olive Oil
- 3 Tbs AP Flour
- 5 Qts Chicken Broth (homemade or store bought)
- 2 Tbs Knorr brand Chicken Flavor Bouillon Powder
- 1 Lb Cooked Shredded Chicken
- 1⅓ Cup Bisquick Mix
- Milk (Amount depends on Bisquick Mix)
- Handful of parsley, minced
- Salt & Pepper to taste.
Instructions
- In a 7 Qt stock pot or dutch oven, add the olive oil, carrots, celery, onion and bay leaves.
- Mix on medium heat until veggies become semi-soft.
- Add the flour and cook for 1-2 minutes.
- Add Chicken broth and stir well. Bring to a boil.
- Once stock boils, decrease heat and simmer for 20 minutes.
- In the meantime, make the dumpling mix according to the bisquick mix box.
- Once mixed, add minced parsley to the batter. Set aside.
- Add chicken to stock and cook for 5 minutes.
- Scoop in 1 tsp or small cookie scooper full of batter into the stock and cover the lid.
- Increase heat to medium and cook for 2 minutes.
- Turn off heat and let stand for 5 minutes.
- Enjoy!
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