Print

Clean, Veggie-Packed Chicken and Dumplings

Author Melanie Zook

Ingredients

  • 2/3 cup Cream of Anything Soup Mix from The DIY Kitchen Cookbook or here
  • 2 ½ cups chicken broth
  • 2 large chicken breasts or 5-7 tenderloins
  • 2-3 large carrots chopped
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 1 small tube or ½ a large tube biscuits*, each biscuit cut into bite-sized pieces
  • 1 cup frozen peas thawed
  • 2 cups fresh baby spinach chopped**
  • Salt and pepper to taste

Instructions

  • Add the Cream of Anything Soup Mix to the bottom of a slow cooker. Add about a ½ cup of the broth. Whisk well. Once all lumps are removed, add the remaining broth.

  • Add in the chicken breasts (or tenderloins), and top with carrots, celery and onion.

  • Cook on high for 3 ½ hours.
  • Remove the chicken breasts, shred on a cutting board, and return the shredded chicken to the slow cooker.

  • Stir in the biscuits, peas and spinach.

  • Cook for 30 minutes more, or until the biscuits are cooked through.
  • Add salt and pepper, to taste.

Notes

*Look for biscuits that do not contain “partially hydrogenated oil” in the ingredients list, since this is a source of heart-unhealthy trans fat. Brands such as Trader Joe’s or Immaculate Baking Company use palm fruit oil instead. While it’s an environmentally-controversial oil, health-wise, it’s a better choice. Best choice? Make your own, but make sure to skip the shortening and ideally, make them whole grain by using whole wheat flour.
**Be sure NOT to use the frozen spinach in a bag or cardboard box. That kind is not typically the tender, baby leaves and would give the recipe a very, well, spinach-y flavor.