Chicken And Dumpling Soup
- 5 Boneless Skinless Chicken Breasts
- 1 Medium Chopped Onion
- 1 Can Peas
- 1 Can Whole Kernel Corn
- 1 Large Can Cream of Chicken Soup or 4 packets instant cream of chicken soup
- 2 cups Bisquick
- 2/3 cup milk
- Place chicken in a large soup pot and fill with water. Boil chicken until done and tender (about an hour). Remove chicken from water to cool. Turn water to low. Add onion, corn, peas, and soup or soup mix. Stir until blended. Once chicken is cool, tear it up and add to pot. Turn heat up and bring to a slow boil. Mix the Bisquick and milk until well blended. Drop dough by spoonfulls into soup. Turn soup down until gently boiling. Cover and cook for 20 minutes. DO NOT REMOVE THE LID or the dumplings will sink to the bottom and be like rocks. When the timer goes off it is done. It will be VERY hot so be careful.
I actually started making this by trying to duplicate my mother's chicken and dumplings. Hers is more of a main dish. Mine turned out to be soup. My family loves this soup and they all make sure to be home when I make it. There is usually just enough left for my husband to take for lunch the next day.