Chicken Dumpling Soup

I've made this many times since I ran this last year, it's one of our favorites! Today is shaping up to be another busy day so I have a chicken in the crockpot and when I get home late today I'll whip up a pot of this soup. Don't tell anyone it takes less than 30 minutes... it'll be our little secret!

I've had to go to the dealership twice this week for maintenance on the car, I hope I don't have to go back for awhile. Akin to setting in a doctor's office, you are at their mercy and a hour drags by as you set in the waiting room with coughing people, blaring tv and kids who are misbehaving. By the time I got finished there it was after 3 and I went to Wal-mart to pick up a few things. Bad idea since after 3 is when everyone else goes to Wal-mart, when the kids get out of school I guess. I had a list, but you know how that goes... you start lookin' and then you start reading and then the next thing you know, your cart is FULL! I hadn't planned on buying a new cookbook yesterday, until I saw this new paperback publication by Gooseberry Patch. Comfort Food 101, I know it doesn't say that, but that's what it is. Inside the covers are a primer for anyone who has to get a meal on the table in an orderly time frame. Quick to fix recipes that are down home good. As I was thumbing through, I see the Chicken Dumpling Soup that we had at Stone Mill this week. OH MY GOODNESS! The recipe, I hear Angels singing...

You won't believe how easy this went together. I got home at 4:30 and it was ready when Jerry walked in the door an hour later. His favorite food, in soup form was simmering on the stove. I think I'll be getting flowers or maybe a dinner out for this little magic trick...

Chicken & Dumplin' Soup  PRINT RECIPE

10 3/4-oz. can cream of chicken soup

4 cups chicken broth

4 boneless, skinless chicken breasts, cooked and shredded

2 (15-oz.) cans mixed vegetables, drained *I used a handful of peas and carrots instead

12-oz. tube refrigerated biscuits, quartered *I used Mary B's frozen Butter Biscuits, slightly thawed 

Optional: pepper to taste

Combine soup and broth in a 6 quart stockpot; bring to a boil over medium high heat, whisking until smooth. Stir in chicken and vegetables, bring to a boil. Drop biscuit quarters into soup; cover and simmer 15 minutes. Let soup stand covered for 10 minutes before serving. Sprinkle each serving with pepper, if desired. Serves 6-8

*This can't be improved on much, it's almost perfect! Cut the biscuits in smaller pieces since they puff up quite a bit. They are super tender and really, really good, I was a little skeptical of the whole biscuit thing! My husband ate two bowls, that's like a rating system at my house... 2 bowls is like 5 stars! If you buy rotisserie chicken or have leftover from another day, this recipe is on the table in less than 30 minutes.

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