Easy Chicken and Biscuit Dumpling Soup by Shelbyaustinn

Ingredients

• 4 tbsp butter
• 1 medium yellow onion, diced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 tbsp garlic, minced
• 1 tbsp italian seasoning
• 3 tbsp all-purpose flour
• 4 cup chicken broth
• 12 oz evaporated milk
• 2 cup cooked chicken, shredded
• 2 stalks fresh rosemary
• 16.3 oz refrigerated biscuit dough
• 1 tsp salt (adjust to taste)
• 0.5 tsp black pepper (adjust to taste)
• 1 tsp dried italian herb blend (for garnish)

Instructions

1. Melt butter in a large pot over medium heat, then add onion, carrots, and celery, sautéing for 5-7 minutes until softened.
2. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
3. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth while whisking to prevent lumps, then add the rosemary stalks and bring to a simmer.
5. Stir in the shredded chicken and evaporated milk, then simmer for 8-10 minutes until the soup thickens slightly.
6. Remove rosemary stalks, then cut each biscuit into quarters and drop them into the simmering soup.
7. Cover the pot and cook for 10-12 minutes until the dumplings are puffed and cooked through, then season with salt and pepper and garnish with dried herbs.