Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 8
There is nothing better than a bowl of warm and creamy soup on a cold winter day. The herbs in this recipe paired with the "dumplings".... and the celery... yum. I've added King Oyster Mushrooms as well for a chewy bite and use biscuit dough to make it fast!
Pros: very easy to make and hearty
Cons: on the heavier side of soups
Ingredients:
2 large chicken breasts
1/2 large sweet onion (diced)
4 cloves garlic (minced)
2 large king oysters/any mushrooms (cubed/diced)
3-4 large carrots (peeled and chopped)
4-6 stalks of celery (chopped)
2 tubes of pre-made biscuit dough (8 each)
8 cups of chicken broth
2 cups of cream (I used light)
4 tablespoons melted unsalted butter
1/2 cup flour
Olive oil
Salt
Pepper
Garlic powder
Handful fresh parsley
2 bay leaves
~1 tablespoon fresh rosemary (chopped)
~1 tablespoon fresh thyme
Cut your chicken into bite sized cubes. In a large pot, cook your chicken with a drizzle of olive oil, salt, pepper, and garlic powder until done. Remove the chicken from the pot.
In the same pot, toss in your garlic, onion, mushroom, carrots, and celery. Sauté for about 5-7 minutes.
Add in your butter and flour. Mix to ensure your flour coats all your veggies and cook for about 5 minutes.
Pour in your chicken broth and cream. Add in your bay leaves and herbs! Salt and pepper to taste. Stir to combine all ingredients, turn the heat down low and allow to simmer for 15 minutes.
As your soup develops flavor, open up your biscuit dough. Separate the biscuits out and cut each into 4 pieces. Roll the pieces a little to create a rounder shape.
Put your chicken back into the pot. Add the dough to your soup and simmer for another 5-7 minutes. Enjoy!