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Chicken Dumpling Soup

Comfort food in a bowl all year round.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American

Equipment

  • 1 knife
  • Measuring spoons
  • 1 soup pot
  • tongs
  • 1 Large spoon
  • 1 fork

Ingredients
  

  • 1 carrot, diced
  • 2 ribs celery, diced
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 4 chicken thighs, cooked and deboned
  • 4 Tbsp. vegetable oil
  • 2 32-oz. cartons chicken broth
  • 1 tsp. thyme
  • 1 tsp. sage
  • Salt and pepper to taste
  • 1 bag. frozen peas
  • 1 can refrigerated biscuits, cup up

Instructions
 

  • In a pot with the vegetable oil, saute the carrots, celery, green pepper and onion until the vegetables are soft.
  • Add the chicken thighs, skin side down, until the chicken is browned. Remove and set aside.
  • Add the chicken broth to the pot and scrape the bottom of the pot to deglaze the pan.
  • Add the thyme, sage, salt and pepper and stir. Allow to simmer.
  • Debone the chicken and cut up the biscuits into quarters.
  • Add the chicken and the frozen peas to the soup and bring to a rolling boil.
  • Drop in the biscuit quarters and push the biscuit down into the broth with a spoon or spatula.
  • Continue to boil for about 5 minutes until the biscuits are done. To determine if the biscuits are done, take a quarter piece out and taste. If it is cold or seems doughy on the inside, continue to boil for a few more minutes and test again.
  • To serve, ladle the soup into bowls and garnish with some fresh chopped parsley.