Chicken & Dumpling Soup
Updated: Jan 18, 2019
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
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.
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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