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Chicken Dumpling Soup

chef.david.galeano's picture
Ingredients
  Chicken wings 2 Pound
  Hot water 6 Cup (96 tbs)
  Stalk celery 1 , chopped
  Carrots 2 , chopped
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Onion 1 Medium, peeled
  Biscuit mix 1 Cup (16 tbs)
  Parsley 1 Tablespoon, minced
  Milk 6 Tablespoon
Directions

MAKING
1. In a slow cooker or crock pot combine the first 7 ingredients and stir to mix well.
2. Close pot tightly with its lid.
3. Allow the chicken to cook on HIGH for 2 ½ to 3 hours, or on LOW for 5 to 6 hours if you are preparing the soup for supper.
4. Once chicken is cooked, using a slotted spoon remove to a platter.
5. When cool enough to handle, shred the meat off the bones.
6. Skim the fat from top off soup.
7. Return shredded chicken to the pot.
8. In a bowl, combine the biscuit mix, parsley and milk and stir to mix well.
9. Use a rounded teaspoon to drop the biscuit mixture into the soup
10. Cover again and let cook on HIGH for 30 minutes.

SERVING
11. Ladle the broth with meat, vegetables and dumplings into warmed soup bowls or soup plates.
12. Serve the soup hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
250 Minutes
Ready In: 
255 Minutes
Servings: 
4

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