Dublin Irish Chicken Soup with Dumplings
Created by dienia b on June 2, 2023
- Servings: 8
- Prep Time: 15m
- Cook Time: 3h
- Recipe #40841
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.
Nutritional Facts
- Serving Size: 1 (693.8 g)
- Calories 665
- Total Fat - 6 g
- Saturated Fat - 2.1 g
- Cholesterol - 109.4 mg
- Sodium - 515.3 mg
- Total Carbohydrate - 110.2 g
- Dietary Fiber - 6.6 g
- Sugars - 45.4 g
- Protein - 41.5 g
- Calcium - 130 mg
- Iron - 2.7 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.3 mg