Here in Germany it's been in the single digits to negatives for the past two weeks! Nothing makes me and my husband feel more at home than a warm pot of chicken and dumplings. I tweaked a few recipes I found online along with my grandma's recipe and came up with this scrumptious soup!
What You'll Need:
- 2 Large boneless skinless chicken breasts
- One 32 oz. carton of chicken broth
- 8 cups of water (you may need more depending)
- 2 cans of Pilsbury buttermilk biscuits
- 1/2 cup of flour
- 1 cup of cold water
- Salt
- Pepper
- In a large pot add 8 cups of water and boil chicken until fully cooked.
- Shred Chicken
- In the same pot add chicken broth, leftover water, and shredded chicken.
- Pinch biscuits into fourths and toss them in the pot
- Boil for 20-30 minutes or until biscuits sink.
- Combine 1 cup of cold water with 1/2 cup of flour and mix until there are no more clumps.
- Slowly pour into the pot. (This will give it the creamy texture)
- Cook another 20-30 minutes to get rid of any flour taste.
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