Yummy Chicken and Dumpling Soup

Well, I know that you all know I am not the biggest cooker in the world, but I am trying to expand my horizons. I helped my mother in law make this Chicken and Dumpling Soup for a stew supper they had at church last night, and it was sooooo good, especially on a cold night.



makes 8-12 servings



1 1/2 cups cooked chicken, shredded(we used 2 boneless skinless breasts)

8 cups chicken broth

1 bay leaf

3 whole cloves

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

1 can cream of chicken soup

1 can cream of mushroom soup(we used cream of celery)

1 onion, finely chopped

1 potato, shredded or finely chopped

2-3 stalks celery, finely chopped

3-4 carrots, chopped

3 cups bisquick

1 cup milk



Cook chicken first in about 2 cups water in a large pot, then add the next 7 ingredients: broth, bay leaf, cloves, poultry seasoning, pepper, c. of chicken soup, c. of mushroom soup



simmer for about 15 minutes



then add vegetables and simmer until they are tender (about 20 minutes)



mix bisquik and milk in a separate bowl to make drop biscuits



bring soup to a rolling boil, then drop biscuit mix in by large spoonfuls



cover and reduce heat to simmer for about 20 minutes, or until dumplings are done



(Be sure to remove bay leaf and cloves)