Chicken Dumpling Soup With Turmeric

Does the winter weather have you feeling a little under the weather?  Are you looking for one of those comfort foods like mom used to make?  Look no further!  Here’s a great chicken dumpling soup recipe that will cure what ails you.  This recipe has turmeric added, which gives it a little darker yellow color.  But better yet, turmeric also provides several health benefits too.  It has anti-inflammatory properties, promotes heart health, and also boosts your immune system, just to name a few.   The best part is it tastes delicious!  Give it a try, you’ll love it.

Ingredients

Chicken Soup

2 cartons (32 oz) chicken broth
3 cups chicken (about 1.5 lb) - diced (or shredded once cooked)
1 bay leaf
2 tsp turmeric
1 tsp coriander
salt and pepper
onion, celery, carrots (any veggie) - chopped fine

Dumplings

Bisquick - Use the biscuit recipe on the box.
(or you could use 1.0 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits).

Cooking Directions

Chicken Soup

I start with raw chicken and vegetables.  Fry together in 4- to 5-quart Dutch oven till cooked through.  Add 1 ½ cartons broth and seasonings.  Heat till boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

Adding Dumplings

Mix Bisquick dumplings in a bowl and drop dumplings (teaspoon size) slowly into the pot, stirring occasionally. Once they are all in and have started to fluff up (15-20 minutes), stir gently. Soup will thicken with dumplings.  Add more broth if desired.

If using Pillsbury biscuits, on a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

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