Chicken and Dumplings
Bring on the cozy! As the weather gets cooler, the first thing I turn to are warming soups. Chicken and dumplings have always been a classic in my home, so I revamped it and created a bit healthier version using some of my favorite cookware from Misen.
1 tsp extra virgin olive oil
185 g (1 large) white onion, diced
95g (2 large) carrots, chopped
110g (2 stalks) celery, diced
1 clove garlic, minced
3 1/2 cup, reduced sodium chicken broth
12 ounces cream of chicken 98% FF
21 oz pulled rotisserie chicken
5 biscuits, Grands! Southern Homestyle Buttermilk Biscuit, cut into small pieces
2 tsp fresh thyme
1 tsp fresh parsley
Salt and pepper
In a large dutch oven (I used Misen’s 7-Qt Dutch Oven) , heat oil over medium-high heat. Chop all of your veggies. I used Misen’s short chef knife which allows for a bit more control, so its great for people who are new to using a professional knife or those with smaller hands (me).
Add onion, carrots and celery; cook and stir 6-8 minutes or until onion is tender. Be sure to add a lot of salt to help the vegetables sweat.
Add garlic; cook and stir 1 minute longer. Add pepper and 1 tsp fresh thyme. Gradually add broth, stirring constantly. Stir in cream of chicken and shredded chicken; bring to a boil.
Reduce heat to a low and drop dumplings on top of simmering soup, a few at a time. Cook, covered, 15-18 minutes (do not lift cover while simmering). Gently stir in remaining parsley and thyme. Season with additional salt and pepper to taste.
394g per serving
391 calories per serving
12 fat | 39 carb | 31 protein
Search Rushing to the Kitchen Chicken and Dumplings on Myfitnesspal
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