Chicken Dumpling Soup Crockpot - Soup So Fine Print

Chicken Dumpling Soup Crockpot

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Chicken Dumpling Soup Crockpot takes only 10 ingredients and 10 minutes of prep to get started. It’s brimming with bites of tender chicken, carrots, corn, and oh-so-yummy dumplings!

The dumplings are as easy as they come. They’re made with refrigerated biscuit dough!

Ingredients

Units
2 pounds boneless, skinless chicken breasts, excess fat removed (2 large) 1 medium onion, peeled and chopped 3 teaspoons refrigerated minced garlic or 3 cloves of fresh garlic, peeled and minced 2 large carrots, peeled and sliced 1 cup frozen corn 1/4 teaspoon poultry seasoning 1/4 teaspoon black pepper 1 dried bay leaf 8 cups chicken broth 1 tube of refrigerated biscuits (7.5 ounces)

Instructions

  1. Add chicken: Place the chicken breasts in the bottom of a 6-quart crockpot/slow cooker.
  2. Add vegetables: Add the chopped onion, minced garlic, sliced carrots, and frozen corn.
  3. Add seasonings: Add poultry seasoning, black pepper, and bay leaf
  4. Add and cook: Add the chicken broth. With the lid on, cook for 6-8 hours on LOW or 4-5 hours on HIGH.
  5. Remove: Remove bay leaf and discard.
  6. Shred chicken: When the chicken is tender and tears apart very easily with a fork, place the pieces on a large plate. Once cool enough to handle, shred the chicken into bite-sized pieces with two forks, then return it to the crockpot.
  7. Add biscuit dough: About 35 minutes before you plan to eat, cut or tear the uncooked refrigerated biscuits into fourths. Toss the pieces into the crockpot and make sure all are submerged in the soup.
  8. Cook on HIGH: With lid on, cook for 30 minutes on HIGH or until the dough is cooked in the center. (You can test for doneness with a toothpick – it comes out clean.)
  9. Season to taste with salt and pepper. Ladle soup into bowls and enjoy!

Notes

Cook 6-8 hours LOW or 4-5 hours HIGH

Find it online: https://soupsofine.com/chicken-dumpling-soup-crockpot/

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