Creamy Chicken & Dumpling Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups of water4 chicken thighs1 can of Cream of Chicken Soup3 Tbsp Parmesan Cheese3/4 c carrots (chopped)2 celery stalks (chopped)1/2 frozen peas4 Reduced fat buttermilk biscuits (quartered & rolled)2 bay leavessaltpepper1 tsp garlic powder1 tsp onion powder
Take 4 chicken thighs and remove skin and excess fat. Salt and pepper both sides and put in a warmed pot. Add 4 cups of room temperature water (just enough to cover the chicken.) add Bay leaves, garlic powder and onion powder. Bring to a boil, once boiling stir and reduce heat to medium low and let simmer 15 - 20 minutes. (Until chicken meat falls off of bones.)
Remove chicken from pot and set aside to cool. Add vegetables to pot. Add can of soup and stir well. Add pamesan cheese. Shred chicken from bone and add back to soup.
Take 4 biscuits from package and cut each one into quarters. Take each quarter and roll into a ball. add to pot. Raise heat to medium high. Once dumplings puff up return heat to low and let simmer.
Server and enjoy!
Serving Size: Serves 6 people
Number of Servings: 6
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Remove chicken from pot and set aside to cool. Add vegetables to pot. Add can of soup and stir well. Add pamesan cheese. Shred chicken from bone and add back to soup.
Take 4 biscuits from package and cut each one into quarters. Take each quarter and roll into a ball. add to pot. Raise heat to medium high. Once dumplings puff up return heat to low and let simmer.
Server and enjoy!
Serving Size: Serves 6 people
Number of Servings: 6
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 10.1 g
- Cholesterol: 53.8 mg
- Sodium: 861.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.1 g
- Protein: 16.6 g
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