I wanted to share with you this recipe I got, and tweaked of course, for chicken and dumplings soup. It couldn't be easier for a weeknight meal, even my finicky boys ate it.
You simply add one can of your favorite chicken soup. I like Progresso's chicken and wild rice. Then add 1 box chicken stock (the kind pictured is delish). Add 3 cloves minced garlic, some fresh cracked pepper, and let simmer 10-15 minutes. Last add prepared biscuits. I made some homemade biscuit dough because I try to avoid dairy for the sake of my son. After I prepped my biscuit dough I added herbs ( Dollop these on the top of the simmering soup and simmer another 5-10 minutes. That's it!
btw this is some of the best stock I have ever tasted!
A few notes if you use prepackaged biscuits cut them in halves and spinkle herbs on top before adding them to soup
To make the dairy free homemade biscuit dough I used:
1 1/3 cups flour
3 teaspoons baking powder
1 Tablespoon sugar
pinch salt
4-5 Tablespoons olive oil
1/2 cup almond milk
1 teaspoon whatever blend of herbs you like
Mix dough, dollop on top of soup
Enjoy!
Also wanted to let you know, for those of you that are interested and following my previous posts, that last weeks grocery store trip included only fresh fruits, veggies, almond milk and bread. This was a magor accomplishment. I have really cleaned out my pantry and fridge in preparation for Thanksgiving.
I seriously can't wait to stock up at the store next week!
I love chicken and dumpling soup also. I have a crock pot recipe that calls for can biscuits at the end of the cooking time that turn into dumplings. Sounds gross but it's actually delicious. There's just something about hearty soup when it's cold outside.
ReplyDeleteVanessa, that looks delish! I will have to try that recipe this week, thanks for sharing! YUM-O! :) ~Liz
ReplyDeletegirl that looks gooooooood. I came home from work and my hubby had some soup on the stove...he added corn????????? but it was still good.
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