Chicken and Dumplings Soup
This recipe boasts a comforting and hearty flavor profile. The buttery richness provides a velvety base for tender Rastelli's chicken pieces, while the aromatic blend of onions, celery, and garlic infuses a savory depth. The addition of mixed vegetables and a medley of herbs like sage and rosemary brings a robust, earthy note. The creamy texture, achieved through the combination of milk and flour, complements the dish's heartiness, and the flaky buttermilk biscuits on top add a delightful touch of indulgence. Altogether, it creates a warm and satisfying meal that's both familiar and inviting.
2 tablespoons Butter
14 ounces Rastelli’s Boneless Skinless Chicken Breasts (cut into 1 in. pieces)
1 ½ cups Onions (medium diced)
1 cup Celery (medium dice, about 3 stalks)
3 cloves Garlic (finely chopped)
1 lb Mixed Vegetables (frozen)
32 ounces Chicken Broth
1 tsp Salt
1 tsp Sage
1 tsp Rosemary
1 cup Milk
¼ cup All-Purpose Flour
12 ounces Refrigerated Buttermilk Biscuits
In 4-quart saucepan, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally.
Add frozen mixed vegetables, broth, parsley, salt, rosemary, sage. Heat to boiling, stirring occasionally.
In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil. Reduce heat to low.
Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving. Enjoy!