Chicken Dumpling Soup

Name: Chicken Dumpling Soup
Ingredients: FOR THE SOUP:; 1 can (10 Oz. Size) Cream Of Chicken Soup; 1 can (10 Oz. Size) Cream Of Celery Soup; 3 cans (14 Oz. Size) Low Sodium Chicken Broth; 1 cup Water; 1-1/4 cup Milk; 1 teaspoon Canola Oil; 1/2 cups Medium Onion, Chopped; 3/4 cups Celery, Chopped; 2 whole Carrots, Chopped; 2 Tablespoons Minced Garlic; 1 teaspoon Minced Ginger; 3 whole Boneless, Skinless Chicken Breast Cooked And Shredded; 2 leaves Bay Leaves; 1/2 teaspoons Dried Basil; 1/2 teaspoons Dried Parsley; Salt And Pepper, to taste; FOR THE DUMPLINGS:; 1 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 cups Milk; 2 Tablespoons Canola Oil

24 ingredients

5 steps

Ingredients

FOR THE SOUP:
1 can (10 Oz. Size) Cream Of Chicken Soup
1 can (10 Oz. Size) Cream Of Celery Soup
3 cans (14 Oz. Size) Low Sodium Chicken Broth
1 cup Water
1-1/4 cup Milk
1 teaspoon Canola Oil
1/2 cups Medium Onion, Chopped
3/4 cups Celery, Chopped
2 whole Carrots, Chopped
2 Tablespoons Minced Garlic
1 teaspoon Minced Ginger
3 whole Boneless, Skinless Chicken Breast Cooked And Shredded
2 leaves Bay Leaves
1/2 teaspoons Dried Basil
1/2 teaspoons Dried Parsley
Salt And Pepper, to taste
FOR THE DUMPLINGS:
1 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 cups Milk
2 Tablespoons Canola Oil

Directions

1

In a large saucepan or Dutch oven, stir together cream of chicken, cream of celery, chicken broth, water and milk. Bring to a simmer over medium heat.
2

Heat oil in a skillet over medium-high heat. Add onion, celery, carrots and saute until just softened. Add garlic and ginger and cook another 30 seconds. Add shredded chicken and mix well.
3

Transfer chicken mixture into the soup pot, and mix well. Add bay leaves, basil, parsley, salt and pepper and stir to incorporate all ingredients. Bring to a boil, then reduce heat to low, and simmer for 30-45 minutes.
4

While soup is simmering make the dumplings. In a medium bowl, stir together the flour, baking powder and salt/pepper. In another small bowl, mix together the milk and canola oil. Pour the milk mixture into the dry ingredients and stir just until moistened.
5

Drop tablespoons of the dumplings mixture into the simmering stew. Cover pot tightly, and bring to a boil. Reduce heat to a simmer and cook for about 12 to 15 minutes total. You can flip them over halfway through if you'd like. Ladle into bowls and serve hot. Enjoy!