Chicken and Dumplings

Here we are, back for Tempt My Tummy Tuesday. Lisa and Lana started this blog carnival and are doing a great job of being our hosts!

I actually have a HOMEMADE item to share with you today! Surprise!! :)

The crisp Fall weather makes me want to have soup.

I wait for a cool day and then make some yummy, stick-to-your-ribs-soup.

Last week, I also needed to take a meal to a family at church, so I doubled this recipe. I served it to my family and theirs with salad and banana pudding.

I actually googled, 'Easy Chicken and Dumpling Recipes' and a recipe came up. I used that recipe and tweeked it a bit to make it my own.

Chicken and Dumplings

2 cans butter biscuits

1 can cream of mushroom soup

4 T butter

1 large box of chicken broth

garlic salt

whole chicken

4 stalks celery, chopped

1/2 onion, chopped

4 carrots, sliced

Bake and debone chicken. Fill large pot with broth, water and drippings from chicken.
Add onion, celery and carrots. Bring to boil. Boil for 5 minutes. Reduce heat to medium. Add deboned chicken, butter, garlic salt and soup. While this is heating thru, roll biscuits flat on a floured surface (I actually just took the one at a time in my floured hands and squished them flat). Take the buscuits, one at a time and tear them into small pieces. Drop the pieces individually into the soup mixture. Once all pieces are in the broth, set kitchen timer for 35 minutes. Stir once in awhile to ensure all dumplings cook evenly. Enjoy!

I hope your family enjoys this as much as mine did! They didn't stop until the pot was empty!