Creamy Chicken & Dumpling Soup

4 cups of water
4 chicken thighs
1 can of Cream of Chicken Soup
3 Tbsp Parmesan Cheese
3/4 c carrots (chopped)
2 celery stalks (chopped)
1/2 frozen peas
4 Reduced fat buttermilk biscuits (quartered & rolled)
2 bay leaves
salt
pepper
1 tsp garlic powder
1 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.