Recipe release: Chicken and Dumpling Soup (2ways)

Chicken & Dumpling Stovetop or Crockpot Soup

Serves 4-5

Rotisserie Chicken, biscuits from a tube, broth and canned soup. Viola! Comfort food time perfect for cooler weather on a Fall evening or a Saturday night when everyone is home. This is a recipe my sons and husband request. I like to use the crockpot around midday and fill the house with the aromas. We serve it it with another delicious recipe, Rootbeer Bread (more on that later). Let me know how your family likes this favorite soup from my go-to’s this time of year!

Need:

½ Rotisserie chicken deboned

1 Tube Refrigerator Biscuits (8-10 count)

2 Tablespoons Butter

2 Cans Cream of Chicken Soup

1/3 Cup frozen Onion, or ½ onion chopped

1/2 Teaspoon Salt

Pepper to taste

2 Cans or 1 Box Chicken broth

1 Tablespoon Chicken Granules

Stovetop Directions

Start with large pot.  Saute onions in 2 TBS butter. 

Add Canned Soup, Broth, Seasonings, and Chicken. Heat thru until simmering.

Tear the biscuits in 4ths and gently stir into soup. 

Cover and continue to simmer until biscuits are no longer doughy inside. (About 10-15 minutes)

Crock Pot Directions

Place 4 uncooked Chicken Breasts halves into Crock.  Top with 2 Tbs butter. Add all ingredients except biscuits.  Cook soup base 4 ½ to 5 Hours on High in Crock Pot.

Remove cooked chicken from Pot and shred.  Place in Pot again. 

Add quartered biscuit dough to pot, making a top layer.  

Cook additional 90 minutes. Great Served with a salad or RootBeer Bread