Mike's Kids EZ Chicken & Dumplings

Name: Mike's Kids EZ Chicken & Dumplings
Cuisine: American
Ingredients: 10 Cups Homemade Chicken Stock [see my recipe under my profile if you'd like to]; 1 Medium Viadailla Onion [chopped]; 1 Cup Celery [chopped]; 1 Cup Carrots [sliced]; 1 Can Campbell's Cream Of Chicken Soup; 1 Can Campbell's Cream Of Mushroom Soup; 1 tsp Rosemary; 1 LG Bay Leaf; 1 tsp Thyme; 1 tsp Black Pepper; 1 tbsp Maggi Chicken Boullion Powder [or salt]; 1 Can Grands Butter Biscuits; 3 Cups Shreaded Rotisserie Chicken; 1 (4 oz) Can Sweet Corn

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Since today is so stormy and gloomy, I thought I'd teach my newest students how to make their first easy homemade soups like Chicken & Dumplings and basic stews. This was just one of their delicious outcomes! It's tummy soothing goodness!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

10 CupsHomemade Chicken Stock [see my recipe under my profile if you'd like to]
1Medium Viadailla Onion [chopped]
1 CupCelery [chopped]
1 CupCarrots [sliced]
1 CanCampbell's Cream Of Chicken Soup
1 CanCampbell's Cream Of Mushroom Soup
1 tspRosemary
1LG Bay Leaf
1 tspThyme
1 tspBlack Pepper
1 tbspMaggi Chicken Boullion Powder [or salt]
1 CanGrands Butter Biscuits
3 CupsShreaded Rotisserie Chicken
1 (4 oz)Can Sweet Corn

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Steps

1

Here's what you'll need.
2

Preferably using homemade chicken stock - bring broth to a simmer.
3

Chop your vegetables and add to your pot.
4

Open biscuits.
5

Roll into small balls or, roll out with flour and cut into 1" strips. That's what I'd recommend. The kids just wanted them fat and plump!
6

Add to boiling broth and stir quickly. Otherwise they'll stick together. Boil for 15 to 20 minutes. Stir regularly. If dumplings are floating - they're not done.
7

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on August 05, 2016 22:31

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!