Chicken & Dumplings

Ingredients

Soup Base

8 Cups Homemade Chicken Broth

4 Cups Shredded Chicken

2 10 1/2 Oz. Cans Campbell's Cream of Chicken

1/2 Cup Heavy Cream

1 15 Oz. Sweet Can Corn

2 Cups Chopped Baby Carrots

8 Potatoes

Rue

I Stick Unsalted Butter

8 tbsp flour

Dumpling Mix

3 Cups Bisquick Mix

2/3 Cups Cold Milk

1. Chop peel and wash potatoes. Cut into medium sized cubes.
2. Chop and wash baby carrots cut into 1 inch pieces.
3. Drain and wash corn.
4. Cook potatoes and carrots in 1 cup from your 8 cups of chicken broth till tender.

1. Melt one stick of butter on low medium heat in deep pot.
2. Once butter is melted gradually add 8 tbsp of flour and whisk continually.
3. Whisk until rue is combined till is light brown paste consistency.

1. Combined 3 cups of Bisquick Mix and 2/3 cups cold milk in bowl.
2. Mix until a stretchy dough forms.
3. Form dough into nickel sized balls.

1. Add 7 cups of chicken broth to rue mixture.
2. Whisk broth and rue till everything is fully combined.
3. Bring chicken broth to a simmer.
4. Drop dumpling balls into broth.
5. Once all dumpling balls come up add vegetables cooked in chicken broth and 1 15 Oz. can sweet corn.
6. Add 4 cups shredded chicken.
7. Add 2 cans of 10 1/2 Oz. Campbell's Cream of Chicken.
8. Add 1/2 cup heavy cream bring temperature to low heat so the cream does not break.
9. Mix everything till fully combined.
10. Stir soup for 15 minutes on low heat.
11. After 15 minutes soup is ready! Serve & Enjoy!