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.
Chicken and Dumplings
Ingredients
Ingredients
- 1 tsp extra virgin olive oil
- 185 g 1 large white onion, diced
- 95 g 2 large carrots, chopped
- 110 g 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
Instructions
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
Search Rushing to the Kitchen Chicken and Dumplings on Myfitnesspal
