Crock Pot Chicken and Dumpling Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 skinless, boneless chicken breasts (this yields a lot of chicken, but i like my protein) 1 tablespoon butter (i used smart balance)1 10.5 oz can of condensed cream of chicken soup, 98% fat free (i use an off brand)2 cups college inn chicken broth (light and fat free)1/2 onion, finely diced (i use white)1 10 oz package of refrigerated biscuit dough (i use grands reduced fat), cut into pieces (i cut each biscuit into 8 pieces and then roll those into balls)1 10oz bag of frozen mixed vegetables (thawed)1 tsp parsley1 tsp seasoned salt1 tsp poultry seasoning*the seasonings are just by personal preference. feel free to add or take away.
Place the chicken, butter, soup, broth, mixed veggies, seasonings, and onion in a crock pot, and fill with enough water to cover.
Cook for 4 hours on High. Take chicken out and shred (just use a fork), then replace it in the crock pot. Place the balled up biscuit dough in the crock pot. Stir. Cook for about another hour on high.
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RARAAVIS.
Cook for 4 hours on High. Take chicken out and shred (just use a fork), then replace it in the crock pot. Place the balled up biscuit dough in the crock pot. Stir. Cook for about another hour on high.
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RARAAVIS.
Nutritional Info Amount Per Serving
- Calories: 624.8
- Total Fat: 18.7 g
- Cholesterol: 80.9 mg
- Sodium: 3,191.7 mg
- Total Carbs: 74.5 g
- Dietary Fiber: 6.1 g
- Protein: 40.6 g
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