¼ cup butter
½ teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon parsley
1 teaspoon poultry seasoning
2 bay leaves
2 pounds boneless skinless chicken breasts, uncooked
2 teaspoons onion powder
3 cups Homemade Condensed Cream of Chicken Soup (or 2 cans store bought)
6 cups chicken broth, low sodium
For dumplings:
¼ cup water
½ teaspoon kosher salt
¾ cup milk
1 tablespoon baking powder
1 tablespoon butter (softened)
½ teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon parsley
1 teaspoon poultry seasoning
2 bay leaves
2 pounds boneless skinless chicken breasts, uncooked
2 teaspoons onion powder
3 cups Homemade Condensed Cream of Chicken Soup (or 2 cans store bought)
6 cups chicken broth, low sodium
For dumplings:
¼ cup water
½ teaspoon kosher salt
¾ cup milk
1 tablespoon baking powder
1 tablespoon butter (softened)
2 cups flour
Directions
For dumplings:
Combine ingredients in a medium bowl. Mix well with a fork.
For the soup:
In your slow cooker combine all ingredients, stir to combine. Cover and cook on high for 5 hours, stirring occasionally. Add dumplings with a tablespoon scooper or by heaping teaspoon, gently press on dumplings to submerge. Reduce heat to low, cover and cook for 1 hour, do not stir until done cooking. Serve and enjoy!
Combine ingredients in a medium bowl. Mix well with a fork.
For the soup:
In your slow cooker combine all ingredients, stir to combine. Cover and cook on high for 5 hours, stirring occasionally. Add dumplings with a tablespoon scooper or by heaping teaspoon, gently press on dumplings to submerge. Reduce heat to low, cover and cook for 1 hour, do not stir until done cooking. Serve and enjoy!
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