Stir together the cream of chicken soup, chicken broth, and milk in a dutch oven. Bring to a simmer over medium heat
Heat 1 tbs oil in a skillet over medium-high heat. Add chicken strips, onion, and celery. (I season my chicken strips w/ salt/pepper for added flavor). Saute until chicken is cooked through, and the onions are tender.
Move the chicken and vegetables into the soup pot and mix well.
Reduce heat to low and simmer for 30-45 minutes. Season with additional pepper if needed.
In a mixing bowl, break up any clumps in your flour with a fork. Mix in the shortening in small sections with your hands until no large clumps remain and it is fairly consistent throughout the flour. Create a crater in the middle and add your buttermilk. Stir together until the liquid is incorporated. Do not over mix. Empty the dough onto a lightly floured surface and gently roll out to your desired thickness.
Using a pizza cutter, cut dumplings evenly and add to the simmering soup. (Give the mixture good stir before doing this.) Cover pot and bring to a boil. Simmer for another 15 minutes. Do not uncover the pot during this time.
Serve hot and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (613g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 13.7mg||4 %|
|Sodium 1712.7mg||59 %|
|Potassium 569.3mg||15 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 60.9g|
|Protein 15.3g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 419
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