Crock Pot Chicken and Dumpling Soup

Crock Pot Chicken and Dumpling Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Crock Pot Chicken and Dumpling Soup calories by ingredient


Introduction

Simple, quick, and mouthwatering. It is slightly high in calories and fat, but limit yourself to one bowl :). Also the bowl I use is rather large (probably 2 cups). Feel free to split that in half and make this recipe for 8 servings. Simple, quick, and mouthwatering. It is slightly high in calories and fat, but limit yourself to one bowl :). Also the bowl I use is rather large (probably 2 cups). Feel free to split that in half and make this recipe for 8 servings.
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 parsley
    1 tsp seasoned salt
    1 tsp poultry seasoning
    *the seasonings are just by personal preference. feel free to add or take away.

Directions

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.