Chicken Dumpling Soup

Quick and Easy Chicken dumpling soup.


1 store bought rotisserie chicken - garlic or rosemary is best.   shredded.
1 medium onion - chopped
2-3  carrots, cut into bite size pieces
2-3 stalks celery - use from the heart - chopped (including leafy tops)
2 cloves garlic
2 tsp poultry seasoning
2 tsp butter
1 tsp olive oil
1 jar turkey gravy
1 box chicken broth
1-3 bay leaves

1 tube refrigerator biscuits

Shred meat off the chicken into bite sized pieces; set aside.

chop onion, celery, carrots, into uniform bites

In large soup/stock pan, melt the butter, and olive oil.  Saute onions, carrots and celery, and add poultry seasoning mix. Do not brown onions, cook until translucent then add garlic and stir constantly taking care not to burn it.  Add chicken broth, shredded chicken  and turkey gravy and bay leaves. Let boil until carrots are tender.  Take refrigerator biscuits and cut each into quarters, roll into ball and drop into boiling broth.  cover and cook about 10 minutes.

Great comfort food for a cold!

Not so quick method... but worth it if you have the time!

UPDATE: I've played with this recipe many times over the years, I've found, while not the quickest, it is the best to take leg quarters and brown them in the bottom of your soup pan, (in a little olive oil), chunk up some celery, onion and carrots and let it slow boil to simmer for a couple hours.  Remove all, trash the veggies, and shred the chicken off the bones.  I usually have some reserve broth from the chicken enchiladas and use that (defatted), but boxed broth works well too.  The refrigerator biscuits are great, but have made the dumplings with Bisquick (2 cups Bisquick and 2/3 cup milk) and added herbs (2 tbs parley flakes, 1 1/2 tsp poultry seasoning, 1 tsp marjoram) and dropped into the broth when it is at a rolling boil, let cook covered about 5 minutes-- these were perfect dumplings.