“Even my picky kids like it.”

Ingredients Nutrition

  • 6 cups chicken broth
  • 3 -5 lbs fryer chickens, cooked and shredded, and off the bones
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 ounce) bag frozen peas and carrots
  • 14 cup onion, diced
  • 1 cup flour
  • 1 (16 ounce) can biscuits, flakey style
  • 1 teaspoon salt
  • 1 teaspoon flour


  1. In a dutch oven bring 4 cups of broth and can of soup to low boil.
  2. Put remaining 2 cups of broth in a medium saucepan and bring to a boil.
  3. Pull apart biscuits into 3 layers, set on plate.
  4. In a small bowl add 1 cup of flour, salt and pepper.
  5. Take each layer and coat each side really well with the flour mixture.
  6. Tear each layer in to 3 pieces and gently place each piece in dutch oven.
  7. Gently push down dumplings with a large ladle, spoon or spatula, cover and simmer on low for 10 minutes. DO NOT STIR.
  8. Add chicken vegetables and onions to medium saucepan, boil for 10 minutes.
  9. Gently add chicken veggie mixture to soup mixture and gently press down with the ladle, spoon or spatula. DO NOT STIR.
  10. Cover and cook and additional 5- 10 minutes.

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