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11. Chicken and Dumplings Soup

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can 10.5 ounces cream of chicken soup
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 teaspoon poultry seasoning
  • 1 can 16 ounces refrigerated buttermilk biscuits

Method
 

  1. Place chicken breasts, soup, broth, carrots, celery, and poultry seasoning in slow cooker.
  2. Cover; cook on low 5 hours.
  3. Remove chicken; shred and return to pot.
  4. Quarter each refrigerated biscuit; drop dough into hot soup.
  5. Cover; cook on high 1 hour, until dumplings are cooked through and fluffy.