Chicken & Dumplings

Name: Chicken & Dumplings
Ingredients: 1 (10 1/2 ounce) can cream of chicken soup; 1 (10 1/2 ounce) can Healthy Request cream of chicken soup; 3 quarts water; 1 large yellow onion, cut in eighths; 1 tablespoon diced garlic; 1 large carrot, shredded; thyme; rosemary; sage; marjoram; nutmeg; black pepper; turmeric; salt; 2 lbs cubed chicken breasts; 30 slices steamed dumpling dough

16 ingredients

8 steps

Ingredients

1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can Healthy Request cream of chicken soup
3 quarts water
1 large yellow onion, cut in eighths
1 tablespoon diced garlic
1 large carrot, shredded
thyme
rosemary
sage
marjoram
nutmeg
black pepper
turmeric
salt
2 lbs cubed chicken breasts
30 slices steamed dumpling dough

Directions

1

Place water in large pan or dutch oven along with onion, carrot and spices (a bit of each to taste).
2

Simmer, covered, until the onion and carrot are tender.
3

With immersion blender, puree onion and carrot in pan.
4

If you do not have an immersion blender handy, transfer broth to blender and puree.
5

Add soups and stir well to blend.
6

Brown the chicken pieces in skillet coated with Pam and add to soup mixture.
7

Cook an additional 25 minutes, or until chicken is tender.
8

Add dumplings (I use Mary B's frozen and do not cook beforehand) and cook, as directed, about 30 minutes.