Brunch

Chicken and Dumplings Soup is for Soup.

Chicken and Dumplings Soup takes 30 minutes to prepare.

Chicken and Dumplings Soup takes 45 minutes to cook.

Chicken and Dumplings Soup makes 16 servings.

The ingredients for Chicken and Dumplings Soup are:

6 chicken thighs, skin removed
3 quarts water
6 large carrots, skinned, sliced into 1/2" rounds
6 ribs celery, sliced crosswise at 1/2" intervals
1 large onion (1 cup, coarsely diced)
1 teaspoon salt
1/2 teaspoon rubbed sage, dried
1/2 teaspoon rosemary, dried
1/2 teaspoon thyme, dried
1/2 teaspoon black pepper
Pillsbury Grands biscuits, each cut into 16 pieces

Here is how you make Chicken and Dumplings Soup:

Makes 16 one-cup servings. Put chicken in water with herbs, salt and pepper. Bring to boil, reduce heat to simmer with lid on for about 45 minutes. Meanwhile:Wash, peel and slice carrots. Add to pot.Wash and slice celery. Add to pot. Peel, wash and dice onion. Add to pot. Smash garlic cloves with knife, remove papery peel, slice or mince. Add to pot. Cut biscuits into 16 pieces (I use scissors) each but do not yet add to pot. When chicken is done and falls off bone (I do use bone-in because it gives better flavor to broth), remove and cool for a bit so you can remove the bone & gristle and discard. Cut meat into 1" pieces and reserve.Bring broth back to a boil and drop the pieces of biscuit in just 3-4 at a time so they do not stick together - aim for the bubbles rising. When all the biscuit pieces are in, let boil for a couple more minutes, then add chicken meat back in and bring to gentle boil, then turn off heat. Taste to correct the seasoning. Serve by stirring each time you ladle some out so everyone gets meat and dumplings as well as vegetables in the yummy broth. Number of Servings: 16Recipe submitted by SparkPeople user MARILYNJO1.

The nutritional information for Chicken and Dumplings Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 148.9

• Total Fat: 5.5 g
• Cholesterol: 21.5 mg
• Sodium: 510.5 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 1.4 g
• Protein: 7.8 g