Chicken & Dumplings

“I love that a bowl of chicken and dumplings just warms your soul. My favorite thing is how much my kids and their friends loved this recipe growing up. I often served it to them in a mug, and they still talk about it as young adults and how much they miss it. Such great memories.” ~Tiff

from the kitchen of Tiffany Grijalva


Ingredients
Soup
  • 3–5 chicken breasts, cooked and shredded
  • 1 large onion, chopped
  • 1 bunch celery, chopped
  • 1 bag baby carrots, chopped
  • 1 bag frozen peas
  • 1 can cut green beans, drained
  • 1–2 cloves garlic, crushed
  • 1 family-size can of cream of chicken soup
  • 8–16 oz baby spaghetti or small noodles
  • Chicken broth, as needed (about 3 cartons)
  • Olive oil
Seasonings:
Salt, pepper, thyme, parsley, rosemary, to taste
Dumplings
  • 2 cups Bisquick
  • 2/3 cup milk
Directions
  1. Cook chicken, then shred or chop into bite-sized pieces.
  2. Cook noodles separately and set aside.
  3. In a large soup pot, heat olive oil and sauté onion, garlic, carrots, celery, and seasonings until tender.
  4. Add chicken, peas, green beans, cream of chicken soup, and broth. Simmer gently.
  5. Stir in noodles, then drop spoonfuls of dumpling dough into the soup. Cover and cook until the dumplings are fluffy and cooked through.
  6. Taste and adjust seasoning before serving.
Tip: Add seasonings gradually and adjust at the end. This soup thickens as it sits.