Easy and Tasty Chicken and Dumplings for Cold Winter Nights

by on March 7th, 2015
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Cold weather means breaking out a favorite pair of boots, fuzzy throw blankets on the couch, lighting pumpkin scented candles, and craving homemade soup. But who has time to make homemade soup? Doesn’t it take a lot of time?

The answer is, no. Homemade soups are easy peasy, and I’m about to lay down my favorite recipe for Chicken and Dumplings taught to me by my friend, Sandra. It’s actually made using two Campbell’s Soups; Cream of Chicken and Cream of Celery.

You will need:

1 package of already cut up chicken breast tenders – 1 lb or slightly under 1 lb. – (or for those who prefer dark meat, use 2 large chicken thighs). 6 cups of water Garlic powder – to taste Salt and pepper – to taste 1 can each of (small can – not family size) Campbell’s Cream of Chicken and Cream of Celery (you may choose to use the low-sodium for those who are on a sodium-restricted diet). 1 canister of Pillsbury ready to cook biscuit dough.

Prep and cook time: One and a half hours. (This time can be cut down by preparing the chicken in advance, then re-heating and adding the soup and dumplings later).

In a pot, add six cups of water and the chicken. Bring cut chicken (or chicken thighs with bones) to boil. Add in garlic powder and salt and pepper (lightly). Reduce heat to low and let chicken boil until it separates from the bone or shreds easily (usually about 1 hour on low heat). Remove the chicken from the broth and shred it separately on a platter. Throw away the bones. Using a sieve, pour the chicken broth into another large pot to separate out the fat. Throw the fat away. Add the shredded chicken back into the broth.

Set the heat on low. Add in the cans of Cream of Chicken and Cream of Celery. Stir until completely dissolved and mixed into the broth and chicken. Open your can of biscuit dough. Watch out for the ‘Pop’! There are usually 10 biscuits or so to a can. Pinch off pieces of dough about the size of a gumball. Roll them into balls and drop them into the soup mix. Once all are added, cover and let cook for about 20-25 minutes or until the dumplings are fluffy and floating on top of the soup. Stir and serve.

This recipe makes approximately 6 servings. It’s easy to freeze half in Tupperware specially made for the freezer to reheat later or take to work to warm you on cold days.

It’s inexpensive, easy to prepare, good, and good for you (as most chicken soup recipes are).


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