Chicken and Dumpling Soup

Hello everyone! I hope everyone is having a nice lazy weekend like I am. Sorry about dinner last night, the cowboy casserole did not cook all the way through and the hash browns disintegrated in the slow cooker. We ended up a Chik-fil-a. So anyways tonight I made chicken and dumpling soup which was a good meal for a rainy day like today. This recipe was easy and care-free with little clean up.

Chicken and Dumpling Soup

• 1lb Boneless, skinless chicken breasts
• 2 Cans cream of chicken 
• 1 Cup water 
• 1 Onion, diced 
• 1/2 Cup shredded carrots 
• 4 Tbs butter 
• 1/2 Tsp pepper 
• 1 Tbs rosemary 
• 1 Cup milk
• 16oz Biscuits 

To freeze this combine all but the biscuits and place in freezer bag. Remove from freezer the night before. Cook on high for 5 hours, at 5 hours shred the chicken breasts and place back into slow cooker. Cut each biscuit into 4 pieces and put back into slow cooker for another hour on high. Serve and enjoy!

Added cut biscuits 

Done!

Ready to serve!

This soup had a ton of flavor and was the perfect beginning to a fall season. The carrots added color and the chicken was tender. See everyone on Monday only a few days left of the slow cooker recipes. Next month is pressure cooker meals!