I used this recipe as a base and ended up with an absolutely fabulous soup! I'd describe my end result as chicken pot pie in soup form (which is how I sold it to my English husband who initially turned his nose up at the idea of raw dough boiling in soup!). I covered 2 chicken breasts (about 1 lb) with 5 cups of water and 4 chicken bouillons. I boiled the chicken breasts for about 10 minutes so that they were JUST cooked, shredded them, and put them back in the pot with a half a bag of frozen peas and carrots. I added 2 cans cream of chicken soup, about 1 - 1.5 tsp. onion powder and garlic powder, black pepper, and half of the biscuits torn into bite size pieces. I boiled that for 5 minutes and then scooped out two bowls and the remaining dumplings for leftovers, then boiled the remaining dumplings.
My husband (British) and I (Northerner with a Southern paternal family) absolutely loved it! I felt like the 5 cups of water was perfect because it produced more of a broth, but if you're looking for a creamy, thick texture, the 3 cups in the recipe is probably perfect.
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I used this recipe as a base and ended up with an absolutely fabulous soup! I'd describe my...