Thursday, February 27, 2014

Chicken and Dumplin' Soup...oh, so good! WIth yet another cold snap, this will warm your heart and soul :)


MELISSA’S CHICKEN & DUMPLIN’ SOUP

2 packs chicken tenders, cut into bite-size pieces

1 family-size cream of chicken soup (26 ounces)

2 teaspoons each of salt, pepper, garlic powder and onion powder

3 tablespoons chicken bouillon granules                       

1 (14-ounce) can chicken broth

1 bag frozen peas and carrots or package of mixed vegetables

1 cup potatoes, cubed (optional)

DUMPLINGS:

2 ¼ cups Bisquick

2/3 cup whole milk

2 teaspoons sage

1 teaspoon garlic salt

1 teaspoon salt and pepper

Place the chicken tenders in a large pot and put enough water in the pot just to cover the tenders.  You can also season the chicken with salt and pepper before adding the water.  Bring to a boil and as soon as it comes to a boil, turn down the burner as low as it will go, cover and simmer for 30 minutes.  Next add the cream of chicken soup, seasonings, peas, carrots and potatoes and simmer for about 15-30 minutes.  Add all the ingredients together for the dumplings and drop by very small teaspoons or even a baby spoon  into the soup.  Take a fork and gently separate the dumplings as they are cooking so that they don’t form one big dumpling J  Simmer uncovered for 10 minutes then place the lid back on the pot and cook another 10 or so minutes on very low.

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