Ingredients
- 1 boneless skinless chicken breast half, boiled and cooled, cubed
- 1 can cream of chicken soup
- 1 can chicken broth, to taste
- 2 cans biscuit dough
- 8 cups water
- 3 chicken bouillon cubes, to taste
- 1 rib celery
- 1 carrot
Main Dish, Soup
Main Dish, Soup
Directions
Boil chicken in large pot in 8 cups water. Cool. Skim fat out of water.
Chop up chicken into cubes.
Bring water, cream of chicken soup, chicken broth and/or bouillon cubes to boil. Add chicken broth/cubes until you reach the desired taste.
Cut up celery and carrots, add to broth.
Take two biscuit dough rounds and roll them out with a rolling pin until they are about as flat as you can possibly get them. Use pizza cutter to slice into small pieces.
Add one at a time into broth at full boil. Continue rolling out dough rounds and adding to soup until 2 cans of dough are used. Add chicken.
Continue boiling until the dumplings have changed slightly in color and texture from puffy to leathery. Usually about 20-30 minutes. If they taste at all "dough-ey" they haven't boiled long enough.
