Author Notes
My boyfriend had randomly wanted chicken dumpling soup one day and had requested it for dinner that weekend. He has never had it before, nor have I. Looking up various recipes, I found a simple and easy recipe that I decided to revamp and give it my own twist.
As far as the vegetables go, any kind would do but the corn really is a must. It adds a bite of sweetness that really brings it all together. —simplysweetboston
Ingredients
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4 cups
Low Sodium Chicken Broth
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2
Chicken Thighs
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2
Chicken Breasts
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16 ounces
Cream of Celery
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16 ounces
Cream of Mushroom
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1
White Onion
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2
Garlic Cloves
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2
Potatoes, diced
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1 cup
Carrot, diced
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2 teaspoons
Fresh Ground Pepper
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1.5 teaspoons
Salt
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2
Corn on a Cob
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1
Pillsbury Biscuit Dough
Directions
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Boil the chicken breasts and thighs in the chicken broth until cooked through.
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At the same time, boil both corn in water until cooked. (4-5 minutes)
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In a separate pot, pour in the cream of celery and cream of mushroom. As it heats up, toss in the onion, garlic, carrots and potatoes. Once the chicken is done, set aside and let it cool down a little bit. Pour all the remaining chicken broth in with the soup mixture. Toss in the seasoning.
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Shred the chicken breasts and thighs. Unwrap the dough from the container and flour it. Break the dough into little pieces and toss them into the soup.
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Cut the corn from the cob and toss the corn and shredded chicken into the soup. Simmer, stirring occasionally for 15-20 minutes, until the dumplings are done.
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