-
1
Boil dethawed chicken breasts and both boxes of chicken broth for 25 minutes uncovered.
-
2
Once fully cooked - remove and cool slightly.
-
3
Drain your broth through a strainer over another pot.
-
4
Pour strained, cleaned broth back into pot.
-
5
Place bay leaves back in broth.
-
6
Whisk all cans of soup into broth.
-
7
Shred chicken and place back into broth.
-
8
You can also purchase 2 pounds of precooked, pre-shreadded chicken from your local deli.
-
9
Add one drained can of carrots, onions and celery and add any additional ingredients you desire to your pot.
-
10
Be careful in adding any additional salt if you're using broth with sodium.
-
11
Know that you can add fresh carrots, celery and onions.
-
12
Just make certain they are all small chopped.
-
13
You'll have to increase boil time as well until softened.
-
14
Simmer on high for 10 minutes or, 15 to 20 minutes if using fresh vegetables.
-
15
Stir occasionally.
-
16
Otherwise, you'll develop a sturdy skin on the top of your soup.
-
17
Remove bay leaves at this point if opting to employ them.
-
18
Fifteen minutes prior to serving - turn up soup to a heavy boil.
-
19
Tear raw biscuits into 4's or even smaller, if you'd like.
-
20
One by one - leaving space between each dumpling or they'll sick together - add dumplings to your boiling pot and boil for about 8 to 10 minutes.
-
21
With a spoon, stir from the bottom/base [not the top] of the pot as to not break up your dumplings.
-
22
Stir regularly as the chicken WILL stick and burn at the base of your pot at such a high boil.
-
23
Test one dumpling at 8 minutes to check for raw dough in the center.
-
24
It'll look darker than the outside if still raw.
-
25
If so, b
-
26
If serving in bread bowls, gently hollow out the insides - leaving a sturdy outer shell.
-
27
Ladle soup into the bread cavern you've created.
-
28
Garnish bread rim with fresh parsley and serve immediately.
-
29
Or, just serve in a traditional soup bowl.
-
30
Enjoy!
-
31
Authors Notes: If serving in bread bowls you'll want your soup to be a bit thicker as to not seep out of the bowls.
-
32
To thicken your soup, you can mix 2 tablespoons Corn Starch and one tablespoon water.
-
33
Mix well and slowly add to your hard simmering soup.
-
34
Mix well in soup.
-
35
It'll thicken up as it simmers so add starch slowly.
-
36
But don't thicken with corn starch until you see how much your soup tightens up with the addition of your dumplings.
-
37
They will firm your soup up quite a bit.
-
38
Conversely, if you find your Chicken & Dumplings are too thick for your liking - jus
