Chicken & Dumplings

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. 

Ingredients
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

 

Directions

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.

 

Serves 5

394g per serving 

391 calories per serving 

12 fat | 39 carb | 31 protein 

 

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