Chicken & Dumpling Soup

By ldelmas

Ingredients

• Chicken:
• 2-1/2-3 lbs chicken pieces, skin removed
• 4 cups 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 the chicken pieces in olive oil until brown on both sides, about 3-4 minutes on each side.
Put all the ingredients, except the biscuits, in a 6-qt 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'' balls; set aside.
Remove the chicken and bay leaf from the vessel. Discard any leftover bones and skin. Cut the large pieces of chicken meat into bite-size pieces.
Put the chicken back into the slow cooker and drop in the biscuit dough. Cover and cook on high for another 30 minutes.