About this recipe:This soup is creamy, hearty and delicious. It's a little like chicken stew, in that there is chicken, carrots, potatoes and dumplings in it. Enjoy during the cold winter months.
Makes: 4 - 6 servings
4 skinless, boneless chicken breast fillets
3 large carrots
4 large potatoes
1 (295g) tin cream of chicken condensed soup
1 (295g) tin cream of mushroom condensed soup
280g fusilli pasta
1 (320g) packet plain scone mix, made into a dough as packet's instructions
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Method Prep:45min › Cook:15min › Ready in:1hr
Boil chicken in a large pot until completely cooked through and no longer pink inside, about 15 to 25 minutes.
While chicken is cooking, wash and peel carrots and potatoes and cut into bite size pieces.
When chicken is cooked, remove from water and place carrots and potatoes in water to boil. Stir in cream of chicken soup and cream of mushroom soup and simmer all together.
Let chicken cool, then cut into cubes. When potatoes become soft/tender, add pasta and cubed chicken to pot. When pasta is tender (after 8 to 10 minutes), add scone dough (dumplings) by pulling dough into chunks and dropping into the pot.
Simmer all together for 10 to 15 minutes or until dumplings are cooked and fluffy inside.