Ingredients:
- 1 – 32 oz carton reduced-sodium chicken broth
- 6 – Boneless skinless chicken thighs
- 1 – 10 ½ oz can condensed cream of chicken soup
- 2 tbsp – Chicken bouillon
- 2 – Medium carrots, chopped
- 3 – Celery ribs, chopped
- 1 – Small onion, chopped
- 1 – 16.3 oz can home-style refrigerated buttermilk biscuits
Directions:
Add chicken broth and thighs into non-stick CanCooker Jr. or Companion. Cook over medium/low heat for 20 minutes.
Remove chicken and let it cool. Shred chicken and return to broth.
Add remaining ingredients, except for biscuits. Cook over medium/low high heat for 10 minutes.
Meanwhile, pat biscuits flat on a cutting board and cut into thin strips.
Drop strips one at a time into boiling chicken mixture. Reduce heat to low and continue cooking for 15-20 minutes, stirring occasionally to prevent dumplings from sticking.
|
