Chicken Dumpling Soup

Battle a chilly brisk day with this creamy Chicken Dumpling Soup. The warm broth, tender chicken, and pillowy dumplings create a bed of comfort with every bite. Perfect for enjoying under a warm blanket with a good book.

Cook time: 480 minutes

Servings: 8

Ingredients

• 0 nonstick cooking spray for spraying
• 1 pound boneless chicken breast
• 0 kosher salt to taste
• 0 black pepper to taste
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• 0.5 teaspoon dried thyme
• 5 pieces carrots peeled and sliced into 0.5-inch rounds
• 4 pieces celery stalks cut into 0.5-inch pieces
• 1 piece large sweet onion diced
• 2 cloves garlic cloves minced
• 2 tablespoons butter sliced
• 10.5 ounces cream of mushroom soup
• 10.5 ounces cream of chicken soup
• 10 ounces biscuit dough cut into quarters

Instructions

1. Spray a slow cooker with nonstick cooking spray. Salt and pepper the chicken and add to the bottom of the slow cooker.
2. Pour in the chicken broth and add the Italian seasoning and thyme. Stir to combine. Add the carrots and celery, then stir in the onion and garlic.
3. Add the butter, then pour the cream of mushroom and cream of chicken soup over top.
4. Cook on low for 7 hours, until the ingredients are fully incorporated and the chicken is ready to shred. Remove the chicken, shred, and return to the pot.
5. Cut each biscuit into quarters and drop them into the slow cooker over top of the soup. Cook on high for an additional hour, until the biscuits are fully cooked.