Shred your pre-cooked Rotisserie chicken and chop your vegetables.
Make your chicken stock. Add everything in the Super Stock section and reduce [simmer] chicken stock until halved.
Double strain your rich chicken stock and add to Camplles soup mix below. Shred what's left of chicken on bones.
Your whole milk and chicken soup. our half and half or heavy cream as well.
Your half and half or heavy cream.
Whisk your soup, whole milk and heavy cream well into a large bowl.
Fold in your shredded chicken.
Also, fold in your chiles. I really wouldn't use any other brand.
Open your sweet buttered crispy corn and fully drain.
Add all other vegetables and butter and bring to a simmer. Stir regularly. Add additional milk as needed.
In the meantime, pick any leftover chicken from your cooled stock carcass and add to soup. Allow soup to simmer for 1 hour.
Open your can of buttermilk flaky biscuits. Bring to room temp.
Rip and squeeze biscuits into tight individual balls.
TO MAKE YOUR HOMEMADE DUMPLINGS: Sift 2 cups of flour and 1 tsp baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again. Form into balls. Dust with green chile powder.
Add rolled biscuits to your heavy simmering soup. Simmer 10 minutes longer. Stir gently from bottom otherwise you'll break up your dumplings or they'll stick together..
This is an excellent green chili hot sauce to serve to the side of this dish.
Serve immediately.
Or, serve in fresh crispy bread bowls. Either way, enjoy!
