{Crock Pot} Creamy Chicken & Spinach Soup with Pumpkin Biscuits


Feeling sick is the worst. “The worst,” however, can be mitigated. I’ve come down with something in the last couple of days, nothing big, but enough that I can’t breathe with my mouth closed and am definitely not the pretty little bride I was just the weekend before last! 


Helping the situation: 
1) My sweet husband who took me to Walmart before I went into work (early) at seven to get me medicine and “fancy” tissues with extra lotion. 

2) The dogs who instinctively know when I just need a few extra cuddles. 


3A) The cozy autumn weather that is just perfect for layering on the sweatsuit after work, heating up the crockpot, and walking in the door to fresh, homemade, and autumn-ready soup. 

3B) Serving said soup in my gorgeous new dishes from our Juliska registry, including the coolest pewter stoneware soup bowl with the fabulous lions-head design

This recipe is simple and is wonderful for days like today (overcast, a bit chilly, and sniffles all around). I put the soup together in no time flat before I left for work this morning, stirred it up over my lunch break (which was a nap break today, thanks to this darn cold), and whipped up the pumpkin biscuits right when I got home from work. 

While I was throwing myself a pity party making the batter, my husband informed me that he doesn’t like chicken and dumplings when the batter is “undercooked.” In my irritable, sick, state I told him that the “undercooked” dumplings are precisely why he likes chicken and dumplings. However, since I was so weak, I couldn’t mount a good argument. 

Instead, I turned the chicken and dumplings soup of my dreams into chicken soup with pumpkin biscuits (for him), which I baked and then crumbled on top of his soup. 


I also made myself a cute little cocotte of proper chicken with moist, doughy, perfect pumpkin dumplings. 


And then I went to bed sniffling and coughing at approximately seven. 

Crock Pot Creamy Chicken & Spinach Soup with Pumpkin Biscuits
Six servings

For the soup, you will need: 
  • 3 cups cooked chicken, diced
  • 1 cup peeled carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 3 tbsp. all-purpose white flour
  • 1/2 tsp. each salt and pepper
  • 1/4 tsp. paprika
  • 1/2 each onion powder, celery salt, and dill weed
  • 2 tbsp. chopped fresh parsley 
  • 1/2 tsp. minced fresh garlic
  • 2 1/2 cups chicken stock
  • 2 x 10 ounce cans cream of chicken soup
  • 2 1/2 cups whole milk
  • 1 1/2 cups chopped spinach 
Method: 
  • In the bowl of a slow cooker, toss the chicken, carrots, and celery with the flour and spices to coat. 
  • Add in remaining ingredients and stir well. 
  • Set slow cooker to low heat and cook for six hours, stirring occasionally.  
Savory Pumpkin Biscuits or Dumplings
Yields 12 small biscuits

For the biscuits, you will need:
  • 1 3/4 cup all-purpose white flour
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. each salt and pepper
  • 1 tsp. dried parsley 
  • 1 tsp. Cajun spice blend 
  • 6 tbsp. cold butter, thinly sliced
  • 1/2 cup whole milk
Method:
  • Preheat the oven to 375 for biscuits (skip this step if you’re making dumplings). 
  • Mix together flour, baking soda, and spices in the bowl of a standing mixer. 
  • Add in pumpkin puree and cold butter slices. 
  • Mix until butter is totally incorporated, about four minutes. 
  • Pour in milk last and let mix for a couple more minutes. The dough is paste-like in consistency. 
  • To make dumplings: drop the batter by heaping spoonfuls into the crock pot on top of the soup. Keep crock pot set to low heat and wait for 30-45 minutes. Note that the dumplings will still be moist and soft in consistency. 
  • To make less-doughy dumplings: transfer all or a portion of the soup into an oven-safe dish (I used my mini Le Creuset cocottes) and top with a heaping portion of batter. Place on a cookie sheet to prevent spills and bake for 15 minutes. The top becomes golden but the bottom is still soft and doughy. 
  • To make biscuits: bake for 12-15 minutes at 375. Serve hot, crumbled on top of the soup, or with butter on the side. 

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