Chicken and Dumplings Soup

When I first decided I was going to try to know how to cook, the first recipe I attempted was Stephanie O'Dea's Chicken and Dumplings Soup recipe. It was a true testament to the fact that the crock pot is my saving grace, considering I took the leftover biscuits dough to cook a couple biscuits in the oven. And burned them. Thank God for the crock!

Incidentally, this is also the recipe I get most asked for from my family and friends. Here it is!

And the text, in case somehow that link ever goes away:
3 pounds boneless, skinless chicken
1 yellow onion, chopped 
1 cup mushrooms, chopped
16 ounces frozen vegetables 
2 cans cream-of-something soup
1 can refrigerated biscuits, or one batch drop biscuits
 
Any crock pot 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.


But if it wasn't obvious already, I suggest buying or reserving from your library Stephanie's cookbook. It is awesome and one of the few books I've bought. And I'm ridiculously happy I bought it.

What it cost me: $12.98 (I had to buy another huge bag of chicken, as I do every few weeks. Oh, chicken!)