Chicken & Dumpling Soup in Crock Pot

By mkuchel

Chicken & Dumplings is a popular comfort food dish commonly found in the South. This recipe converts that dish into a hearty soup perfect for cold winter days. For a richer broth, remove the chicken from the bones as soon as it's tender and refrigerate. Add the bones back to the soup and continue simmering until desired strength is achieved. Strain and proceed

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

Details

Servings 6
Preparation time 10mins
Cooking time 14mins

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.