Chicken & Dumpling Soup

So there are a few ways I've made this soup, but I think this last time was my very favorite so that's the recipe I am sharing! This makes about 5 servings at 1.5 cups each, depending how much water and broth you add. It comes to 4sp per serving.

Servings: 5 at 1.5 cups each

WW points: 4sp

Ingredients 16oz chicken breast (I use frozen)

1 cup water

1/2 cup skim milk

8 Pillsbury biscuits 

1 and 1/4 cup of cream of chicken soup

3 tbsp Frank's hot sauce

Reduced sodium chicken broth (2 cups) 

1 cup water

1/4 cup corn 

1 cup carrots 

Whatever seasonings you want

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Directions:

1) Turn slow cooker to high

2) Add frozen chicken 

3) Add broth, water, hot sauce, veggies, seasonings and cream of chicken soup

4) Cook on high for 7 hours

5) Cut biscuits into smaller pieces and roll into little balls.

6) Bake at 350 for about 5 minutes

7) Add dough balls to crockpot and continue to cook for 1/2 hour

8) Add milk and stir. 

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You're all set! I like to eat this with oyster crackers, but bread would be tasty too or a salad! You could even eat it alone, it is definitely very filling!

*Be sure to let me know how you like it and reach out on Facebook or Instagram with questions!

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