Irish Chicken and Dumplings

Irish Chicken and Dumplings Soup

A delicious, wholesome and healthy meal that is easy to make, with majority of the cooking time being hands off simmering.

Great for a cold evening (occasionally get them in Thailand!), St Paddy’s day or any day ending with a “Y”.

Ingredients

  • 3 (10.75 ounce) cans condensed cream of chicken soup
  • 3 cups chicken broth
  • 1 cup chopped celery
  • 2 onions, quartered
  • 1 teaspoon salt
  • ½ teaspoon poultry seasoning
  • ½ teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 5 carrots, sliced
  • 1 (10 ounce) package frozen green peas
  • 4 medium (2-1/4″ to 3″ dia) potatoes, quartered
  • 3 cups baking mix
  • 1 ⅓ cups milk

Directions

  • In large, heavy pot, combine soup, broth, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Irish Chicken and Dumplings

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