It’s fall, y’all! And the cooler temps mean our family’s FAVORITE meal will start making regular appearances on our table. This recipe is the stuff of LEGEND. It’s a little more time-consuming than our typical posts, but it is worth every single minute!
1 whole chicken (4-5 lbs)
6c chicken stock (or broth)
1 large white onion, chopped
8 carrots, peeled, quartered & chopped
1 heart of celery, quartered & chopped
3 bay leaves
4-5 tbsp Royal Roost Farm Garlic Pepper Sage Artisan Seasoning Blend
4 tbsp cornstarch (optional, for thickening)
2 tbsp sea salt
1/2 stick of butter
1c heavy cream
2 large cans of cream of chicken soup or our scratch cream of chicken recipe (which is even better)
3 cans refrigerated biscuits
Saute onions and garlic in butter in the bottom of LARGE stock pot. When soft, add in chicken, water, stock, carrots, celery, bay leaves, thyme, 3-4 tbsp Garlic Pepper Sage seasoning blend, and sea salt. Bring to boil and cook until chicken is falling off the bone (40 minutes or more, depending on size of chicken.
While chicken is cooking, open biscuits and lay them out as close as possible on wax or parchment paper. Roll out slightly. Sprinkle generously with Garlic Pepper Sage and gently pat to help seasonings stick. Cut biscuits into quarters with a pizza cutter. Set aside.
When chicken is done, remove to cutting board to cool. Skim fat off of stock pot, stir in Cream of Chicken soups, cream, and adjust seasonings to taste. Remove and discard chicken skin & bones, shred meat and place it back into simmering stock pot. Stir and check seasonings.
For a thicker soup: In a 1-2c measuring cup, mix cornstarch in 1/2c cold water, then add a ladle or two of broth from the soup and stir. Stir back into stock pot to thicken soup.
Slowly drop in biscuit dumplings one at a time, stirring often so they are coated and do not stick together. Once all dumplings are in, allow to simmer 20-30 minutes, or until dumplings are done.