Love Overflowing

Chicken and Dumpling Soup

on April 28, 2011

Serves 6

  • 3 pounds boneless, skinless chicken (I used breasts. 3 lbs seemed excessive to me so I used a little over a pound and there was a lot of chicken.)
  • 1 yellow onion, chopped
  • 1 cup mushrooms, chopped
  • 16 oz frozen vegetables
  • (2) 10 oz cans cream of something soup, or alternative below
  • 1 can refrigerated biscuits

Use a 4 qt slow cooker. Put the chicken and vegetables into the bottom of the crock. Add the cream-of soups or the substitute. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

An hour before serving, shred the chicken with two large forks, and drop in the biscuit dough. Cover and cook on high for another hour. The dumplings are done when a knife is easily inserted and comes out clean. The dumplings will be spongy and will brown a bit on the sides and top. Serve in bowls, with a dumpling or two per person.

Alternative soup

  • 4 tbl butter
  • 6 tbl flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp poultry seasoning

Combine ingredients in a saucepan.

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