Sayer said it "tops any chicken n' dumplins he has ever had"...
- 2 large chicken breast
- half a medium sized onion - finely chopped
- 2 cloves of garlic - minced
- 1 32oz container of chicken broth
- 1 celery stalk - finely chopped
- 1/4 teaspoon of poultry seasoning
- 1 can of cream of chicken soup
- 1 can of jumbo buttermilk biscuits
- about a cup of flour
- salt and pepper to taste
While soup is simmering you can work on the dumplings!
First take biscuits out of can and flatten each one out to about 1/8 of an inch. Mix flour with pepper and salt in a bowl. Cut biscuits in long strips that are about a half an inch wide. Should make about 5-6 strips per biscuit. Next take each strip and cover both sides with flour mixture. This will help to thicken the soup and also to keep biscuits from dissolving in hot water.
Turn heat back to medium high and once boiling add the dumplings to the pot one at a time. Gently place dumplings on top of soup. Do not stir dumplings around or they will dissolve. All the dumplings will rise to the top and float around while they cook. Turn heat down to low and cover for about 20 minutes. Every 5 minutes or so you can push down lightly on the dumplings into the soup to make sure they are not sticking together. That's it! Enjoy :)
This will serve about 4-6 people, depending on your serving size. Its great for fall weather and it really is super easy!!
New York post coming soon!