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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
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
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!
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