ADVERTISEMENT
Ingredients:
For the chicken soup:
2-3 boneless, skinless chicken breasts (about 1.5 pounds)
1/2 medium onion, chopped
1/2 cup frozen peas
1/4 cup grated carrot
2 tablespoons fresh parsley, chopped
2 tablespoons butter, sliced
14 ounces chicken broth
20 oz condensed cream of chicken soup (2 cans)
Salt and pepper to taste
For the cookies:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk (water as alternative)
Note: Canned cookie dough can be used as a substitute.
Instructions:
Place the chicken breasts and butter slices in the slow cooker. Add soup ingredients and stir until well combined.
Put the pot on low heat and let it simmer for 7 hours.
Once cooked, shred the chicken with two forks, ensuring even distribution within the mixture.
Prepare the cookie dough. For those who prefer convenience, cut canned cookie dough into smaller portions and add to soup.
Leave the slow cooker lid ajar and turn the heat to high. Let it cook for an additional 30 minutes or until the dough balls are completely cooked.
Cookie preparation:
Combine all dry ingredients.
Gradually mix in the warm liquid, whether milk or water, making sure the dough reaches a dough-like consistency that can be easily scooped out with a spoon.
Savor the combination of old-time traditions with today's conveniences in every bite of these delicious chicken and dumplings!
ADVERTISEMENT
