Here’s my version of the ol’ Southern staple. Greatly simplified and healthier but just as flavorful.
Ingredients (4-6 servings):
2 Chicken Breasts, diced into bite size pieces and salt & peppered
4 Frozen Buttermilk Biscuits, halfway thawed and sliced into thin strips
1 can Cream of Chicken Soup, low-sodium/ low-fat
1 can Cream of Celery Soup, low-sodium/ low-fat
3 cups Low-Sodium Chicken Stock (NOT broth!)
4-6 Garlic Cloves, minced
2-3 Celery Ribs, finely diced
1 small Onion, finely diced
2 Tbs. Canola Oil
Salt & Pepper
Finely chopped Fresh Chives (optional)
Prep everything before cooking. Also, make sure you slice the biscuits on a flour-dusted surface or they will stick.
Using a medium-heated large pot or dutch oven, saute chicken pieces in oil until brown, about 5 minutes. Then, throw in the onions and celery and cook for another 5 munites. Now, stir in minced garlic for another couple of minutes. Mix in the soup and stock, salt and pepper to taste.
When it starts to boil, drop the biscuit strips into the soup a few pieces at a time, spreading it out evenly then reduce heat to medium-low. Make sure that all of them are fully immersed in the liquid, but don’t stir. Cover and let simmer for about 15 minutes or until the dumplings are cooked and no longer doughy. By this time, it should have an almost chowder-like consistency.
Ladle on a soup bowl and garnish with chives, if you want.