Healthy Chicken And Dumpling Crockpot Soup
Serving Size: 6-8
2 large carrots
4 stalks celery
1/2 medium yellow onion
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup chopped mushroom
2 chicken breasts (frozen or fresh)
4 cups water
4 Tbsp better than chicken bullion base
1 Tbsp granulated garlic
1 tsp dried parsley
1 tsp Thyme
1 Tbsp Italian Seasoning
Salt and Pepper to taste
3 Bay Leaf
1/2 cup almond milk
1 Tbsp cornstarch
1 package gluten free biscuits
Plug crockpot in and set temperature to high. Using non stick spray, coat crockpot and lay chicken breast on bottom.
Next, thinly chop carrots, celery and onion, then add to top of chicken.
To crockpot add: frozen peas, corn, mushroom, water, bullion base, garlic, parsley, thyme, Italian seasoning, salt and pepper, and bay leaves.
Set on high for 4 hours. After four hours, take chicken out and cut into cubes, then place back into crockpot.
Next, add almond milk.
Using the same 1/2 cup, place 1 Tbsp cornstarch into cup and add 4 Tbsp of hot liquid from the crockpot to the cornstarch mixture. Whisk with fork until the cornstarch is dissolved, then pour into crockpot (this will help thicken your soup!)
Lastly, bake gluten free biscuits according to package (in your oven).
When biscuits are done, open crockpot lid and place symmetrically on top of soup so the entire surface is covered!
Place lid back on crockpot and turn heat down to low.
Let simmer on low for additional 20 minutes, then serve!
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