Chicken and Dumpling Soup

This recipe says for the crock pot, but I didn’t use it.  Maybe next time. Like many others, I found this online...and modified it.   No, not homemade biscuits…who has time for that! LOL  Kidding of course, maybe Tastefully simples Parmesan biscuit mix will try next time J

5 thumbs up from the critics

Chicken and Dumpling Soup

3 lbs chicken breast
4 Tbsp butter
3 cans condensed cream of chicken soup
2 onion diced
4 cups (32oz) chicken broth
4 cups water
2 Tbsp Seasoned Salt – I Used Tastefully Simple

1 Tbsp Chicken seasoning
Mushrooms (to taste)
Celery(to taste)
Carrots(to taste)
3 packages refrigerated buttermilk biscuit dough

Directions for Crockpot: Put the chicken, butter, soup, onion, broth, water + 3 cans of water with the soup, mushrooms, celery, carrots, seasoned salt and chicken seasoning in the Crockpot.  Cover and cook for 5 to 6 hours on high.  About 30 minutes before serving (soup should be simmering) take the biscuit dough and cut each one into fourths.  Roll and drop into soup.  Soup is done when the biscuits are cooked.

Directions for stovetop:  Cook the chicken in a pan and cut into small pieces.  In a large pot  put the  butter, soup, onion, broth, water + 3 cans of water with the soup, mushrooms, celery, carrots, seasoned salt and chicken seasoning in and heat on med-high until boiling.   Open the biscuit dough and cut each one into fourths.  Roll and drop into soup.  When the biscuits are cooked, (usually 13 to 20 minutes) serves approximately 6.