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| Sorry for the low quality photo. I seem to have forgotten to take a pic, so I had to use one from my phone! |
Ingredients:
1 medium onion, chopped
Olive Oil
1/2 cup flour
10 cups water
1/3 cup chicken bouillon granules
1 16oz package of frozen peas and carrots
1 1/2 to 2 lbs chicken breast, chopped or cubed
1 can Cream of Chicken soup, undiluted
1 can Cream of Mushroom soup, undiluted
Black Pepper to taste
All purpose biscuit/baking mix
Method:
In a stock pot, saute onion in olive oil until tender. Stir in flour until blended. Add water (or broth if you decide to go that route, see my recommendations), bouillon, chicken, and pepper. Bring to a boil and let chicken cook a little bit. Add in the cans of soup and mix well. Let this mixture cook for a few minutes at a simmer. While this is cooking, follow the directions on the back of the biscuit mix box to make dumplings. I honestly just mixed the baking mix and milk until it looked good enough! As far as an amount, if you want a lot of dumplings, make a double or triple batch of the portion on the box. The original recipe I pulled this from used 5 cups of mix with 1 1/3 cup milk, but that seemed like a lot, so I used a little more than half that and it was a pretty good amount. Once the mix is blended, drop rounded tablespoonfuls (or whatever size you prefer) into the simmering soup. Cover and simmer for 15 minutes, or until a toothpick inserted in a dumpling comes out clean. Do not lift the cover while simmering!
My Recommendations:
As I said, I pulled this from 2 different Chicken and Dumpling recipes in the magazine. Next time I think I will just buy chicken broth instead of going with the bouillon. It will probably be a lot less salty, and therefore, more healthy. Also, I kind of guessed on the dumplings but they still turned out great, a little bit doughy, just like I like. Next time I think I will do a little bit smaller pieces of dumpling, but that's all personal preference.
The Verdict:
Love this one! I had actually had the Chicken and Dumplings soup by Campbell's Chunky a while back, and thought about trying to make it. I kind of forgot about it until now. This soup is exactly what I was looking for, but way better than the canned version! I will definitely be making this again, especially over the winter. I'm sure it will be great for freezing too.
