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Cream of Chicken Soup:

  • 5 cups chicken broth (about one 32 oz. container)
  • 3 cups milk
  • 1 ½ cups  our
  • 2 tbsp. all-seasoning mix (or make up your own combination: onion powder, garlic powder, thyme, celery seed, rosemary, sage, parsley, etc.)

Chicken and Dumplings:

  • 4 boneless, skinless chicken breasts
  • 1 32 oz. container chicken broth
  • 2 tbsp. butter, thinly cubed
  • 4 cups of the homemade cream of chicken soup (or two 14.5 oz. cans if you prefer store-bought)
  • 1 onion, finely diced
  • 1 bay leaf
  • 2 small packages Grands Jr. Biscuits
  • ½ rind of Parmesan (optional, but it adds a rich, creamy sweetness during the slow-cooking process that’s to-die for)
  • salt, pepper, and garlic powder, to taste

Chicken and Dumplings

Is there anything on this planet more comforting than a hot bowl of hearty, creamy chicken and dumplings to warm your bones? (Hint: no, there isn’t.) And this recipe is especially delicious because it calls for homemade cream of chicken soup rather than buying cans of a mysterious, jellified substance.

How to Make

Cream of Chicken Soup:

1. In a large saucepan, combine chicken broth and 1 cup of the milk. Bring to a low boil.

2. Meanwhile, in a small bowl, pour the remaining 2 cups milk, and whisk in the flour and seasonings until a smooth, thick mixture forms.

3. Pour the  our/milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until mixture is smooth and thick, 5-10 minutes. The mixture will also thicken a bit more as it cools. Set aside from heat.

Chicken and Dumplings:

1. In a large, greased crockpot, place the chicken, onion, 4 cups (or two cans if store-bought) cream of chicken, parmesan rind, salt, pepper, garlic powder, and bay leaf. Evenly lay the cubed butter over the top. Fill with enough chicken broth to cover all ingredients. Set on low heat and cook for 6-7 hours, stirring occasionally.

2. One hour before serving, roll torn biscuit dough pieces in  our (to prevent them from sticking together) and drop into crockpot. Replace lid and turn setting to high heat.

3. Before serving, remove rind and bay leaf.

Note: If you have leftover cream of chicken, keep it in the freezer for easy future access.

Chelsi Fisher