MOUTH-WATERING MONDAYS: CHICKEN DUMPLING RECIPE

Checkout an amazing recipe for some of the best Chicken Dumpling Soup…

As much as I love to go out and try delicious dishes all over LA every week, I do enjoy a home cooked meal too. So today I wanted to share an amazing Chicken Dumpling Soup recipe that my girl-friend makes which is so bomb I would go out and pay for it, if served at a restaurant lol! The best thing about this recipe is that its quick and easy for anyone to make, but the finish product makes you look like some big time chef of the show “Chopped” or something similar… haha.

Ingredients

1 Rotisserie Chicken
1 can (8 large) of Pillsbury Buttermilk biscuits (not flaky)
1 can Cream of Chicken Soup
1 32oz box of chicken stock
1 1/2 cups of milk
1/4 cup of flour
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
Salt (to taste)
Thickener Ingredients
1/4 cup flour
3/4 cup milk

Instructions

Remove all chicken from the bones and dice. Set chicken aside.
Cut biscuits into 1/2″ pieces (roll and cut).
Set cut up biscuits on a pan and keep them separated. Place in refrigerator.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning, black pepper and salt to taste.
Bring to full boil and then add real butter; reduce heat to medium so liquid simmers not boils.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally.Reduce heat to low.
Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add thickener to the liquid add biscuits stirring constantly.
Once liquid thickens, add diced chicken. Let cook, covered, for approximately 15-20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.