Chicken and Dumpling Soup

 by Shanna Hatfield

When the weather turns cold and staying at home cozied up by the fire seems like the best thing to do, I like to make a pot of homemade soup. One of our favorites is Chicken and Dumpling Soup. It is comfort in a savory, steamy bowl of creamy goodness!

This soup can come together in less than an hour and is one I make from leftover baked chicken with potatoes. Once I take the cooked chicken out of the pan, I pour all the juice into a bowl. The next day when I’m ready to make soup, all the fat can be easily skimmed off the top and the juice has all the great bits of meat and spices that make this soup extra tasty. Your chicken for the soup is pre-cooked as well as the potatoes, which is why the soup can come together so quickly.

Or, chicken from the deli works great too!

Chicken Dumpling Soup

6 cups chicken broth

1 cup cooked potatoes, cut into chunks

1 cup celery, sliced thinly

1 cup carrots, sliced

3 cups cooked chicken, cut into bite-sized pieces

1 teaspoon parsley

1/2 tsp onion flakes

1 can of refrigerator biscuits (do not use the flaky variety!)

2 cans of cream of chicken soup

salt and pepper to taste

In a stockpot, mix the chicken broth with the water, add in celery, potatoes, frozen veggies, chicken, parsley, onion flakes and salt and pepper. Bring to a boil on medium heat. Add in the refrigerator biscuits by pinching off a bite-sized piece at a time and dropping into the pot. Cover and let boil without peeking into the pot for about 15 minutes or until the biscuit dough is nearly cooked. Add in the cream of chicken soup and stir well to completely mix. Let simmer for about 5 minutes and serve!

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USA Today bestselling author Shanna Hatfield is a farm girl who loves to write. Her sweet historical and contemporary romances are filled with heart, humor, hope, and hunky heroes. When Shanna isn’t dreaming up unforgettable characters, twisting plots, or covertly seeking dark, decadent chocolate, she hangs out with her beloved husband, Captain Cavedweller.

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