Chicken & Dumpling Soup

By ldelmas

Ingredients

• Chicken:
• 2 -1/2 — 3 lbs. chicken pieces with the skin removed
• 4 cups of chicken broth
• 2 Tbsp. olive oil
• 1 can cream of chicken soup
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 3 medium carrots, chopped
• 1 cup of peas, frozen or fresh
• 1 bay leaf
• 1-1/2 tsp. seasoned salt
• 1/2 tsp. pepper
• 1/2 tsp. rosemary
• 1/2 tsp. thyme
• Dumplings:
• 2 cups baking mix (Bisquick or similar)
• 1/2 cup milk

Preparation

Step 1

In a large skillet, sauté chicken pieces in olive oil until brown on both sides, about 3 — 4 minutes on each side.

Put all ingredients except the biscuits in a 6-qt. Crock-Pot or slow cooker and cover. Cook on high for 4 — 5 hours.

While the chicken and vegetables are cooking, prepare the dumplings. Mix the baking mix and milk together and form into 1-inch balls.

Remove chicken and bay leaf from pot. Take out all leftover bones and skin and discard. Cut the large pieces of chicken meat into bite-size pieces.

Put chicken pieces back into the Crock-Pot and drop in the biscuit dough balls. Cover and cook on high for another 30 minutes. Serve in bowls with a biscuit or two for each person