Chicken and Dumplings Soup
Category
Soup
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Indulge in a comforting and hearty dish with tender Rastelli's chicken. Aromatic onions, celery, and garlic infuse savory depth, while mixed vegetables and herbs like sage and rosemary add robust, earthy flavors. Creamy texture from milk and flour, topped with flaky buttermilk biscuits. A warm and satisfying meal, familiar yet inviting.
Rastelli’s
Ingredients
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2 tablespoons Butter
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14 ounces Rastelli’s Boneless Skinless Chicken Breasts (cut into 1 in. pieces)
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1 ½ cups Onions (medium diced)
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1 cup Celery (medium dice, about 3 stalks)
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3 cloves Garlic (finely chopped)
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1 lb Mixed Vegetables (frozen)
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32 ounces Chicken Broth
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1 tsp Salt
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1 tsp Sage
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1 tsp Rosemary
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1 cup Milk
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¼ cup All-Purpose Flour
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12 ounces Refrigerated Buttermilk Biscuits
Directions
In 4-quart saucepan, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally.
Add frozen mixed vegetables, broth, parsley, salt, rosemary, sage. Heat to boiling, stirring occasionally.
In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil. Reduce heat to low.
Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving. Enjoy!