Semi-Homemade: Crockpot Chicken & Dumpling Soup

Chicken and Dumpling Title 1.4.14

Cuteness and I have both been fighting off a cold bug lately. We both are to the point that we feel fine, we just have boogers galore and the only thing we can taste in all honesty is salt. With the holidays we stocked up on some cans of cream of chicken, chicken stock and we had a can of Pillsbury rolls. We don’t have these things in the house all the time but because of sales and my use of coupons when they end up being something like 15 cents a can, I’ll buy a few to keep in the fridge or pantry for a quick meal.

I call this semi-homemade because I am mixing ingredients together and I do use fresh vegetables in it. This recipe makes a ton and with both Cuteness and I having two bowls we still had a ton leftover. I’ll probably end up freezing a little bit to have as a ready meal when baby comes. I’m not doing a printable because there are tons of versions of this soup online, this is just what I have found tastes the best for us.

Semi-Homemade Crockpot Chicken & Dumpling Soup

  • 3 cans (14 ounce) Low Sodium, Fat Free Chicken Broth
  • 2 cans (10.75 ounce) Cream of Chicken Soup
  • 3 breasts uncooked chicken (or equivalent of cooked rotisserie chicken product)
  • 2 sticks celery, chopped
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 1 tbs pepper
  • 1 tsp thyme
  • 5 biscuits from Pillsbury Grand Biscuit can, cut

Mix all ingredients in crockpot through thyme. Turn crockpot on high for 5 to 6 hours. Chicken will cook and will start to crumble and shred. In last half hour of cooking add in cut up biscuits (should be in pieces no larger than an inch) and stir into soup mixture. Mix occasionally until biscuits are a dumpling texture, about one half hour. Serve warm with additional pepper and crackers.

It is probably five minutes active time and I usually add a lot more pepper. If you want more vegetables, I would just add more. Other good vegetables would be corn, broccoli and green beans. I probably wouldn’t use peas because I’m not sure they would hold up well and while broccoli would end up cooking itself to shreds it would still be good. You can also use low sodium and fat versions of the soup and add more or less chicken or turkey if you feel like it. Really, it is just a tasty creamy soup that is easy to toss together.

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