Wednesday, October 18, 2017

Chicken and Dumpling Slow Cooker soup

This is a great soup for the starting to get cold nights. It did seem to require more work than most slow cooker soups and tasted more like a pot pie soup but it was still yummy and delicious!
We will likely make it again.

Original Recipe:




1 onion, chopped
2 boneless skinless chicken breasts
1 tsp. oregano
ground black pepper
2 cans cream of chicken soup
5 cups low-sodium chicken broth
2 teaspoon thyme
2 bay leaves
3-4 stalks celery, chopped
2-3 carrots, chopped
1 cup frozen peas
5 cloves garlic, sliced
2 cups bisquick mix
2/3 cup milk


1. Add chopped onion in an even layer in the bottom of the slow cooker and place chicken breasts on top. Add oregano, salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 4-5 hours, or until the chicken is cooked through.
3. Add in the celery, carrots, peas and garlic.
4. Combine bisquick mix with milk and mix until a soft dough forms.
5. Drop teaspoons sized bits of dough into the hot slow cooker mixture.
6. Cook on high for another 1-2 hours.
7. Serve. 

What we liked:

It was good!

What we didn't like:

It was like a two step slow cooker dish, unlike most where you just put it in and leave it alone it needed more work halfway through. 

What Kaspian thought about it:

He preferred chicken nuggets. Astrid was intrigued by it, until her brother had nuggets, then all had to change. 

Next time:

Myabe try the not-slow cooker version of this. 

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