Ingredients
- 22 ounces cream of chicken soup (1 can)
- 6 cups water
- 1 cup celery, chopped
- 2 cups onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 2 pounds chicken breasts
- 5 carrots, peeled, chopped
- 10 ounces frozen peas
- 2 pounds potatoes, peeled, quartered, (4)
- Dumplings
- 3 cups baking mix, (Bisquick)
- 1 1/3 cups milk
How to Make
-
Step 1: In large soup pot, mix the water, celery, onion, salt and chicken breasts.
-
Step 2: Add poultry seasoning and pepper to taste and bring to a boil.
-
Step 3: Then turn down heat.
-
Step 4: Cook for 1 1/2 hours over low heat, covered.
-
Step 5: Remove cover and add carrots and potatoes.
-
Step 6: Cook for an additional 30 minutes.
-
Step 7: Take the chicken out of the soup with a slotted spoon.
-
Step 8: When chicken cools a bit, shred with fingers.
-
Step 9: Return the shredded boneless skinless chicken back into the soup with the frozen peas and cream of chicken soup, rinsing out can with a little water.
-
Step 10: Meanwhile while soup is coming back up to a boil, mix.
-
Step 11: In a large bowl, mix milk and Bisquick baking mix.
-
Step 12: Drop the mixture into the boiling soup and cook for 20 minutes covered.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.