Chicken & Dumpling Soup
- Number of Servings: 6
Ingredients
1 rotisserie chicken, deboned and shredded1 Tbsp. vegetable oil1. Tbsp. butter1.5 cups chopped carrots1.5 cups chopped celery1 cup chopped onion32oz low-sodium chicken broth1 tsp. dried thyme1 bay leaf12oz jar of turkey gravy1/4 cup frozen peas (do not defrost)4 cups of water (added when you reheat and serve)12oz tube of refrigerated buttermilk biscuits (save until the day you serve)
Mix all ingredients, except biscuits and water, in a large bowl. Pour into a 10-cup freezing container, label, and freeze. Mark the tube of biscuits and store in the refrigerator.
To serve, thaw ingredients. Place in a saucepan (with a lid) and warm over medium heat until hot and bubbling, adding the four cups of water. While the chicken mixture is heating, unroll the biscuits and cut each into four pieces. Push the biscuit pieces into the hot bubbling liquit with a wooden spoon, a few at a time until they are all in. Cover an simmer for 10 mins.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ARPEDGIO.
To serve, thaw ingredients. Place in a saucepan (with a lid) and warm over medium heat until hot and bubbling, adding the four cups of water. While the chicken mixture is heating, unroll the biscuits and cut each into four pieces. Push the biscuit pieces into the hot bubbling liquit with a wooden spoon, a few at a time until they are all in. Cover an simmer for 10 mins.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ARPEDGIO.
Nutritional Info Amount Per Serving
- Calories: 537.3
- Total Fat: 12.2 g
- Cholesterol: 108.5 mg
- Sodium: 1,767.1 mg
- Total Carbs: 61.5 g
- Dietary Fiber: 2.2 g
- Protein: 44.5 g
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