Chef Franklin Dye Makes Chicken & Dumplings, Green Chile Soup

Chef Franklin Dye Makes Chicken & Dumplings, Green Chile Soup

Two great winter recipes you'll want to make for your own dinner table.
LITTLE ROCK, AR - Chef Franklin Dye with US Foods shares two more recipes with us.


  • 4 each boneless chicken breast
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup
  • 1 onion finely diced
  • 2 packages biscuit dough

  • Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 
  • Cover and cook for 5-6 hours on high. 
  • About 30 minutes before serving, place the biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. 
  • Serve when ready.


  • 1 tablespoon butter
  • ½ cup finely diced onion
  • 1 teaspoon chopped garlic
  • ½ cup chopped fresh green chilies peppers
  • 1 5-oz. can chunk chicken
  • 1 ½ teaspoons ground cumin
  • 10.75 oz. can condensed cream of chicken soup
  • 1 ¼ cups half and half
  • 1 cup shredded cheddar cheese
  • ¼ cup sour cream
  • Melt butter in a large saucepan over medium heat. 
  • Sauté onion until transparent.  
  • Stir in the garlic, green chilies, chicken meat, and cumin. Cook for one minute to blend the flavors. 
  • Stir in the cream of chicken soup and half and half. Cook until heated through, about 5 minutes. 
  • Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

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