Fall is just around the corner and while the warm temperatures are still with us, the time has come to start thinking about hot meals that can be made in a pinch. Now I’ve never been the biggest fan of soups, but when I do eat one, chicken is my first choice. Somehow I grew up associating soup with being sick. When you’re young and have a cold, the first thing that happens is your parents will always offer a bowl of soup, and I never quite grew out of that.
So I set out to find a recipe that would be interesting enough to make and good enough to finally make myself into a soup lover. This one comes close; it has a ton of flavor and enough ingredients to be a full meal. One day I hope to be able to make fresh dumplings to go in it, but it’s very hard to beat the Pillsbury biscuits.
Chicken and dumpling soup
- 3 cups (1 ½ pound), chicken cooked and cut or shredded
- 2-1/4 quarts cold water
- 1/4 teaspoon poultry seasoning
- 1 can (10 ounces) condensed cream of chicken soup, do not dilute
- 1-1/2 cups chopped carrots
- 1 cup fresh peas
- 1 cup chopped celery
- 1 cup chopped and peeled potatoes
- 1/4 cup chopped onion
- Salt and pepper to taste
- 1 can (16 oz) Pillsbury Grands Homestyle buttermilk biscuits (8 biscuits)
Place the chicken, water, and seasoning in a medium size saucepan. Cover and bring to a boil. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to pan.
Remove chicken and set aside until cool enough to handle and cut or shred chicken.
Return chicken to pan, add vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase to boil.
On lightly floured surface, roll each biscuit to 1/8-inch thickness; cut into half inch-wide strips.
Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent sticking.