Chicken and Dumpling Soup

Tony Owens

Recipe from Christina Jones via Jennifer Carpenter. Double this recipe to fill large crock pot.

1 large container (32 oz) chicken broth

2 cans (10.5 oz each) condensed cream of chicken soup

2 cans (12.5 oz each) chicken breast - of course rotisserie chicken pulled from the bone would be great as well

Seasoning: Parsley, salt, pepper, garlic powder, onion powder

2 cans buttermilk biscuits. The ones I use are great value jr. biscuits which are a smaller size.

Cut biscuits into quarters and reserve them to add at the same time as the last ingredient so they cook the same amount of time and all dumplings should be the same texture.

Combine all ingredients in a large pot and set at medium temp just until it comes to a boil. Reduce heat to simmer and make sure it doesn't boil over by stirring occasionally. Cook until dumplings are to your liking in texture, estimated 15 to 20 minutes simmer.

Would be good for camping!

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