Another SOUP-HERB Recipe to Try

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CREAMY CHICKEN  & DUMPLING SOUP 

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If you're like me you love fall, & with fall comes soup! 
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Soup is a great comfort food for when the weather is chilly. 
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Incorporating all the essential macronutrients into a soup will not only taste great, but it will leave you feeling full & satisfied long after you're done eating!
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This is why this Creamy Chicken & Dumpling Soup is one of my favorite fall recipes. 
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I created this recipe on a chilly Sunday while watching the Browns win their game against the 49ers. 
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If you love cooking, give this recipe a try! 
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It's quick, easy, & there will be enough left over for at least another meal or two. 
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Soup Ingredients 

- 1 package thin sliced chicken breast - around 1lb (can include skin or be skinless) 

- 1 package (32 oz) frozen vegetable mix (peas, carrots, green beans, & corn) 

- 2-3 Celery Ribs 

- 1/2 Yellow Onion 

- 2 Tbsp unsalted butter 

- Chicken based Bullion (Below are two of my favorites listed & where to find them) 

    - Premium Better Than Bouillon Roasted Chicken Base (Amazon.com) 

    - Orrington Farms Broth Base & Seasoning Chicken Flavored (Amazon.com) 

- 2 Bay leaves 

- 2 Tbsp Parsley 

- 1 tsp Thyme 

- 1 Tbsp garlic 


Biscuit Ingredients 

- 2 Cups all purpose flour

- 2 Tsp Cream of tartar 

- 1 Tbsp baking powder 

- 1/2 Tsp salt 

- 1 Tsp white sugar  

- 2 Tbsp butter 

- 1 Cup milk 


Recipe Instructions 

- Fill a large pot half way with water 

- Add a dash or two of salt & bring to a boil 

- Season chicken with seasonings of your choice (I just use salt & pepper) 

- Once the water is boiling, lower the temperature to a simmer & add the seasoned chicken, whole and 3-4 Tbsp of the bouillon of your choice. 

- While your chicken is cooking in the broth, chop up your celery & onion  

- Add celery, onion, mixed vegetables (its okay if they're still frozen), & garlic into a medium pan with butter. Cook until soft. Feel free to cover with a lid. 

- Once your chicken reaches an internal temperature of 165ºF, take it out & shred your chicken with a fork or mixer. You can also cut it into cubes here, make it your own! 

- At this point you should be able to turn the stove temperature down from medium to low heat 

- Once the chicken is shredded/cut & the vegetables are warm, add everything back into the pot 

- At this time add bay leaves, parsley, & thyme 

- Stir the soup & cover it while you prepare your biscuit mix. 

- In a large bowl, prepare your biscuit mix by adding all ingredients to form a ball of dough 

- Scoop tablespoons, or larger of the biscuit mix to the top of the soup, they should float.

- Cover with your lid & cook for 10-15 more minutes to make sure the dough is fully cooked

- Serve & enjoy (: 


Disclaimer

Don't be afraid to add/takeaway seasonings/vegetables/etc, this is YOUR soup. 

Make it taste the way you want & enjoy the process of creating something you can share with people you love! (: 

Image is not my own, Copyright © 2021 from https://poshjournal.com/chicken-and-dumplings-soup 

♡

JM

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