This recipe was a huge hit with my little family. I loved it! It really hit the spot for me. Chicken Noodle soups are a major comfort food though aren't they? And comfort food always please everyone it seems--at least they are at our home.
This is sure to be a kid friendly meal. It was gobbled down by my two year old as fast as I could keep it cooled down for him. Cameron stated, "Mom, I love the noodles!" and this morning Quin said to Jack. "Dad we had the yummiest soup last night you have to try it!" So I guess if kids understood the rating system this would be a 4-5 star for us! When Jack at it at midnight he commented that it was good. He too loved the noodle. When I told him what it was he said, "Oh so I guess it isn't that good for us huh?" To which I replies, "It is okay we don't eat refrigerated biscuits all that often!"
I was glad I tried this recipe before the weather gets to nice and it is not appealing to have soups anymore. I got this recipe from January 2010 Southern Living magazine p 127.
Easy Chicken and Dumplings
1 (32 oz) container low-sodium chicken broth (I used closer to 5 cups of broth)
3 cups shredded cooked chicken (about 1 1/2 lbs. I used chicken tenders. Salt and peppered while cooking. They suggested a deli-roasted chicken yields about 3 cups of meat)
1 (10 3/4 oz) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2 oz can) refrigerated jumbo butter milk biscuits --I am sure you could stir up your own biscuits and it would work fine, but doesn't make the recipe EASY ;-) or quick!
2 Carrots, diced (I used 3-4)
3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low and simmer, stirring occasionally, 5 minutes. Increase heat to medium high; return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch wide strips. Drop strips, one at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.