Chicken and Dumpling Soup
“Shredded chicken, sweet garden vegetables, and soft, fluffy dumplings in a savory, creamy broth – this soup is like a hug in a bowl.” - Chef Dorvin Shinjo, Development Chef
Ingredients
- 2 cups Pulehu Rotisserie Chicken, shredded
- 3 cans Maika'i Chicken Broth
- 1 can Cream of chicken soup
- 1 can Buttermilk biscuit dough
- 1 10 oz. bag Maika'i Organic Mixed Vegetables
Instructions
- In a large pot, bring the chicken broth to a simmer.
- Stir in the cream of chicken soup until smooth and combined.
- Cut the biscuit dough into bite-sized pieces and drop into the simmering soup.
- Cover and cook 10–12 minutes, until dumplings are fluffy and soup is creamy.
- Shred chicken and reserve.
- Add shredded chicken and vegetables, cook for 1-2 minutes.
- Season with salt and pepper to taste.
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