Summer Chicken Soup With Biscuit Dumplings Recipes

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

QUICK CHICKEN SOUP WITH BUTTERMILK DUMPLINGS

Steps:

• Heat oil in large pot over medium-high heat.
• Cook chicken 6 minutes on each side or until lightly browned.
• (Chicken may not completely cook through but will finish cooking when returned to broth.).
• Transfer chicken to cutting board; cut into bite size pieces; set aside. (Keep warm).
• Melt butter in pot over medium heat.
• Add onion, celery, and carrot and saute for 3 minutes.
• Stir in broth,, thyme, sea salt, & pepper.
• Bring to a boil, reduce heat and simmer, covered 5 minutes.
• Whisk together cream and cornstarch in a small bowl; stir in simmering broth.
• Cut each biscuit into quarters and dredge pieces in flour, shaking off excess.
• Add biscuits to broth and cook partially covered or until biscuits are firm to the touch. (Biscuits will continue to cook.).
• Add chicken, lemon juice and chives to broth, simmer until chicken is heated throguh.
• Season with additional sea salt & freshly ground black pepper, if desired.

CHICKEN-VEGETABLE SOUP WITH DUMPLINGS

Steps:

• In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
• In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
• Cook uncovered 10 minutes. Cover and cook 15 minutes longer.