Friday, January 2, 2009

Soup Part Deux, Chicken & Dumplings

It turns out that the Cream of Spinach soup develops a sharper flavor by the next day, which tells me that the parmesan/romano blend DOES make a difference. Voila!

So today, I did crock pot chicken & dumplings. It is so easy and kid friendly.

1 Boneless, skinless chicken breast (I used tenderloins, actually - three large ones)
1 small can cream of chicken soup (I bought cream of chicken w/herbs...Campbells)
1 small can chicken broth
1 five-count can of frozen biscuits...the less "grand" the better in my opinion
2/3 cup water

Combine soup, water, broth, and chicken in crock pot.
Put on low setting and go about your day.
Once the chicken is cooked all the way through, open biscuits and break into thirds.
Drop biscuit pieces into crock pot one by one and stir.
Turn crock pot on high, stirring every 15 minutes for 45-60 minutes.

The biscuits will plump (like a dumpling, obviously), so make sure your crock pot doesn't overflow. The longer you leave it, the better it gets, but this really doesn't take more than 2 hours from start to finish.

Serves 2-4 people.

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