Jump to recipe
The ultimate comfort food for this fall & winter!
I remember growing up, I would always order this from Cracker Barrel, but I would ask them to hold the chicken. I just wanted a big bowl of dumplings. Classic.
Today, we’re making it from scratch at home and it’s super easy. Let’s make it
Ingredients
- 2 tbsp olive oil
- 2 cups chicken breast, cooked and diced
- 1 large white onion, diced
- 2 cups celery, diced
- 2 cups carrots, peeled and diced
- 2 tbsp garlic, minced
- 1/2 cup of any kind of flour
- 16 oz can of biscuits
- 1 cup milk
- 6 cups broth
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp poultry seasoning
- 1/2 tsp dried Basil
- 1/2 tsp dried oregano
Instructions
- Add 2 tbsp olive oil to a large pot over medium heat.
- Add diced white onion, diced celery, and diced carrot. Sauté about 5 minutes.
- Add 2 tbsp minced garlic and the following spices: 1 tbsp salt, 1/2 tsp pepper, 1/2 tsp poultry seasoning, 1/2 tsp dried Basil, 1/2 tsp dried oregano
- Stir everything and cook 1-2 minutes.
- Add any kind of flour and stir to coat the veggies.
- Add milk and stir well.
- Add 2 cups of broth (I used @kettleandfire mushroom chicken bone broth) and stir.
- Add 2 more cups of broth and stir.
- Add the final 2 cups of broth and stir.
- It’s important to stir as you go to evenly distribute the flour into the soup!
- Once all the liquid has been added in, add cooked chicken breast.
- Bring the soup to a simmer on low heat, cover, and cook 15-20 minutes, until all the veggies are tender, the chicken is soft, and the broth is bubbly and thick.
- The dumplings 👉🏼 you can absolutely make your own dough, BUT I’m a big biscuit fan. Pop open a 16 oz can of biscuits, cut them into 1/6 pieces per biscuit, and one at a time, drop them into the soup.
- Turn the heat off, cover, and let them cook about 5 minutes. They’ll fluff up into little dumpling pillows! Stir the soup and it’s done. Keep covered until you’re ready to serve!
SHOP THE POST
