Chicken Dumpling Soup

The warm broth, tender chicken, and pillowy dumplings create a bed of comfort with every bite. The biscuits make for a hearty addition to this creamy and delicious soup. As you wait, watch one of your favorite films. You'll want to enjoy this under a warm blanket, with a good book.

Serves: 7-8

INGREDIENTS

• Nonstick cooking spray
• 1 pound boneless chicken breast
• Kosher salt
• Black pepper
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• 5 carrots, peeled and sliced into ½-inch rounds
• 4 celery stalks, cut into ½-inch pieces
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 2 tablespoons butter, sliced
• One 10.5-ounce (300ml) can cream of mushroom soup
• One 10.5-ounce (300ml) can cream of chicken soup
• One 10-ounce (~300ml) can biscuit dough
  
  

METHOD

1. Spray a slow cooker with cooking spray

2. Salt and pepper the chicken and add to the bottom of the slow cooker.

3. 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.

4. Add the butter, then pour the cream of mushroom and cream of chicken soup over top.

5. 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.

6. Cut each biscuit into quarters and drop them into the slow cooker over top of the soup

7. Cook on high for an additional hour, until the biscuits are fully cooked. Enjoy!