(WJHL) Nita Thompson of Milo’s Tea shows us how to make this twist on a winter classic.
Chicken & Dumplings Soup
1 lb. Chicken breast, cut into cubes
6 cups chicken stock or broth
3 Tbs chicken bullion powder
1/4 tsp ground thyme
1/2 tsp onion powder
1/8 tsp turmeric
1/4 tsp. pepper
1 Tbsp parsley
1/2 stick butter
1/2 onion, chopped
1 tsp. minced garlic
2 c. sliced carrots
16 oz frozen peas
1 c. half and half
1 large can butter flavored biscuits (I used Grands)
Bring chicken, chicken stock, bullion, thyme, onion powder, turmeric and pepper to a boil, let simmer 20 min. in a covered Dutch oven or stock pot. In a saucepan, sautée butter, onion, garlic and carrots until softened. Add to chicken and stock. Add peas. Keep heat on low to medium. Pinch biscuits into fourths and drop into stock one at a time. Allow to cook with lid on- about 15-20 min. Stir occasionally, but not too much so dumplings stay whole. Add half and half, stir gently just to combine. Salt to taste. Garnish with parsley.
Enjoy with a glass of iced cold Milo’s Tea!
For more recipes visit www.DrinkMilos.com.
