1 small onion, chopped
1 stalk of celery, chopped, or ½ tsp celery seed
1tbsp vegetable or olive oil
1 quart (4 cups) chicken stock or broth
1 family size can of cream of mushroom soup
½ soup can of milk
1 small can of sliced mushrooms, optional
½ of a boiled chicken or a rotisserie chicken from the market, chopped or torn bite sized
2 cups biscuit mix
2/3 cup milk
1 tablespoon dried parsley
In a large stockpot, sweat onion and celery with a small amount of salt and pepper until tender and onion is translucent. Add broth, cream of mushroom soup, mushrooms and milk and heat on medium until lightly boiling.
While soup is heating, combine ingredients for dumplings. Be careful not to over-mix. If the mixture looks dry, add a bit more milk. It should look like slightly wet drop biscuit dough.
When soup comes to a boil, add chicken. Using two spoons, drop dumpling dough by tablespoonful into the soup. Immediately cover pan and turn down to medium low and let simmer until dumplings are puffed and done, about 15 minutes. Do not peek. These benefit from the steam held in the pot. Watch carefully so it doesn’t boil over.
Chop a carrot and sauté with onion and celery.
Use 4-6 ounces fresh crimini mushrooms instead of the canned. Sauté them with the onions and celery.
Add some canned or frozen vegetables to soup before bringing to a boil.
Instead of biscuit mix, use 2 cups of self-rising flour and 2 tablespoons of vegetable oil.