So I’ve been sick for a bit lately with the ol’ swine flu. The Wife suggested I make some chicken dumpling soup in the crockpot so it could cook while I rested and then it would be hot and ready for dinner. It was so easy and is hands-down the best soup I’ve ever made, and in the top 5 for best soups ever. Would you like to know how to make it? Sure!
- 2 lbs boneless skinless chicken thighs
- 1 1/2 quarts low-sodium chicken broth (I used Trader Joe’s)
- one medium-sized yellow onion, diced
- 1 lb bag of frozen peas n carrots
- 2 cans of cream of mushroom soup
- salt
- pepper
- herbs de provence
- 2 packages of pillsbury biscuits (shhhh)
- chop chicken into 1” pieces, put into the bottom of a large (5qt) crockpot.
- add salt, pepper, herbs de provence
- dice onion, add to crockpot
- add bag of frozen peas & carrots
- add chicken stock
- add cream of mushroom soup
- put on lid, cook on high for 5-6 hrs
- after 5-6 hrs, open biscuits and quarter the raw dough, biscuit by biscuit. The objective is to have small bits of dough.
- drop them into the soup, stirring it up after a layer of dough has been added
- cover, and continue to cook for another 1-1.5 hrs
- ENJOY
that’s it! This made a ton and was delicious and incredibly creamy. Enjoy!
