Lightened Chicken and Dumplings Soup

Ingredients

• 4 (4 oz. each) skinless, boneless chicken breasts
• 4 celery ribs, diced
• 1 yellow onion, diced
• 2 (10.5 oz.) cans Healthy Request Cream of Chicken soup (condensed)
• 1 (10 oz) package frozen mixed veggies
• 1 ( 7 1/2 oz.) refrigerated biscuits – I use Great Value the small can that weight 7.5 oz.
• 4 cups chicken broth
• 1 Tbsp minced garlic
• 1 Tbsp fresh minced dill or 1 tsp dry dill 
• 1 tsp salt
• 1/2 tsp pepper

Instructions

Slow Cooker Directions:

1. In a slow cooker combine, raw chicken, chicken broth, onion, celery, garlic, dill, salt and pepper.
2. Cook on low for 6 hours. Remove chicken breasts from broth. Using a cutting board and fork cut the chicken into smaller chunks.
3. Place chicken chunks back into crockpot. Add mixed vegetables and canned soups. Cook on low for an additional 30 minutes.  
4. Cut each biscuit into 4 quarters. Continue until all biscuits are cut into quarters.
5. Drop pieces of biscuits into soup. Cover crock pot and cook on high for 40-45 minutes or until biscuits are throughly cooked.

Instant Pot Directions:

1. Cut raw chicken breasts into bite size pieces.
2. Pour chicken broth into Instant Pot.
3. Add the raw chicken pieces, chicken broth, onion, celery, garlic, dill, salt and pepper on top of the chicken broth in the Instant Pot.
4. Add cream of chicken soups and place the soup on top of the chicken. DO NOT STIR.
5. Add mixed veggies. 
6. Cut each biscuit into 4 quarters. Continue until all biscuits are cut into quarters.
7. Drop pieces of biscuits onto mixed veggies in the Instant Pot. 
8. Close the lid, turn the knob to sealing and cook on Manual HIGH for 2 minutes allowing for a 3 minute Natural Pressure Release before manually releasing the pressure.
9. Stir and serve.

Makes 8 ( 1 and 1/2 cup) servings

4 WW Points™ per serving