Chicken and Dumplings
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 221.5
- Total Fat: 4.8 g
- Cholesterol: 25.7 mg
- Sodium: 1,333.9 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.1 g
- Protein: 14.9 g
IntroductionI love doing soups. It's a great way to use up veggies before they go bad and everyone enjoys a hot soup on a cold day. I love doing soups. It's a great way to use up veggies before they go bad and everyone enjoys a hot soup on a cold day.
3 Cans Chicken Broth (reduce the sodium by carefully choosing your broth)
1 Can Cream of Chicken
2 Cups of Water
2 TBS Garlic Powder
2 TBS Thyme
Pepper to taste
1/4 tsp Marjoram Leaves
1/4 C Fresh Parsley
1 TBS Onion Powder (my kids won't eat actual onions)
3 Stalks of Celery chopped (Keep leafy ends for cooking the broth)
2 Frozen Chicken Breasts
1 12oz Frozen Golden Sweet Corn
This Chicken and Dumpling recipe can always be altered by using different spices and vegetables. I love to also use a bag of frozen mixed veggies but corn is what I happened to have on hand this round. Also fresh veggies work just as well. Play with it and find what you like.
About 20-30 minutes before you are ready to start the dumplings, add the frozen corn.
Turn your crockpot up to high to get the soup boiling.
Mix your bisquick and milk to form a dough in a bowl. Using a spoon, drop small balls of the dough into the soup. When all dough is used, turn the heat back down to low and cook uncovered for 10 minutes. Then cover your crockpot and continue to cook for another 10 minutes.
Serve and enjoy!
Serving Size: Makes 10 1-cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user CROSE8709.