If America had to select one soup to represent itself in all its glory, it might as well be a bowl of creamy chicken dumpling soup. Usually it can pack on its calories, but this specific recipe maintains that aromatic chicken flavor, soft dumpling dough, and deep creaminess while being light on your diet.
To start from scratch, boil a raw chicken breast in a pot of water. Then simmer for 10-15 minutes.
For our ingredients, yellow onion, kale, carrots, frozen peas, and celery.
For our dumplings, a can of biscuit dough. And for the cream, a package of white gravy mix.
Dice celery, onions, and carrots accordingly.
Remove chicken breast from your pot of now fresh chicken broth, and shred.
With the chicken broth on simmer, Dump in celery, carrots, and onions.
Meanwhile, chop the kale and knife the biscuit dough into smaller pieces. It's divided into fourths shown in the picture, however after simmering, the pieces definitely needed to be much smaller. Perhaps into 8 or 10 little pieces per biscuit.
Salt the soup to taste.
One by one, plop in the biscuit bits.
Gradually, and with patience, the biscuit bits will begin to soak in the chicken broth... and become small and juicy!
Next, add kale and frozen peas.
Finally, prepare the gravy according to its direction, and pour into the pot. Slowly, and stirring a great deal.
After a bit more stirring, you are completely done!
Just wait until your first bowlful. Bright, vibrant, and ideal for the first cool days of springtime. All finished.
Enjoy~!
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