Chicken and Dumplings Soup » Greene Espel

Ingredients

• 2 cartons (32 oz. each) chicken broth
• 3 cups shredded cooked chicken (about 1.5 lbs)
• 1 can condensed cream of chicken soup
• 1 tsp. rosemary* (*I used about 1 tsp. fresh rosemary and then ½ tsp. dried rosemary, but if you’re using all dried, I’d use 1 tsp.)
• ½ tsp. nutmeg
• ½ tsp. ground black pepper (plus freshly ground pepper to taste)
• ¼ tsp. smoked paprika
• 1 can buttermilk biscuits
• 1 – 1.5 cup chopped celery
• 1 – 1.5 cup chopped carrots
• 1 chopped onion
• 2 tsp. butter
• Half bag of pre-washed and chopped kale
• Heat butter and saute onions until soft (about 5 minutes).
• Meanwhile, in a large Dutch oven, heat broth, chicken, soup, and spices to boiling over medium-high; return to a low boil.
• On a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch strips.
• Drop strips, one at a time, into boiling chicken mixture. Add carrots, celery, and onions. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
• Add kale and salt & freshly ground pepper to taste. Cover and simmer an additional 6-7 minutes.