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Chicken & Dumpling Soup

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 1 large onion, diced
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 tbsp fresh parsley
  • 1 tsp poultry seasoning
  • 4 skinless boneless chicken breasts
  • 2 cups chicken broth
  • 2 cups frozen mixed vegetables
  • 1 can refrigerated biscuits
  • pepper

Directions
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  1. Add onion to slowcooker and top with chicken.
  2. In a bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken, then top with chicken broth and cook on high for 5 hours.
  3. Approximately 1 hour before serving (after about 4 hours of cooking time), shred the chicken and perform step 4.
  4. Roll each biscuit thin and flat. Cut into 4 strops. Add the frozen vegetables to the slowcooker and stir. Top with the biscuit then replace the lid.