Chicken and Dumplings
- booziefoodie
- Jan 30
- 2 min read
What you'll need:
1.4 lbs boneless skinless chicken thighs
1 yellow onion ( chopped)
2 large carrots
2 celery stalks
1 tsp each of fresh rosemary & thyme
4-5 garlic cloves ( minced )
2 tbsp butter
1 can of Cream of Chicken with herbs
1/4 cup flour
6-7 of cups chicken broth
3/4 cup of heavy cream
box of red lobster cheddar bay biscuit mix
chives ( for garnish)
3 tbsp of avocado oil
Seasonings i used:
smoked paprika, onion powder, garlic powder, italian seasoning. blackened seasoning, black pepper, tonys seasoning & kosher salt ( measure with your heart )
Directions:
Season your chicken thighs with all the seasonings listed above plus 2 tbsp of avocado oil. Mix until well combined.
To a pot on medium high heat add 1 tbsp of avocado oil. Once heated add your chicken in batches and cook until it reaches an internal temp of 165. Remove and set aside.
Remove most of the oil from the pot and add in 2tbsp of butter. Once melted add your onions, carrots ,celery and a pinch of kosher salt and cook until softened ( about 5 mins)
While the veggies are sautéing chop up your chicken thighs into bite sized pieces.
Once the veggies have softened add in your garlic and sauté until fragrant about 30 seconds .
Pour in the cream of chicken with herbs. Mix until well combined.
Add in your flour and let that cook for about 2-3 minutes.
Pour in the chicken broth in batches making sure to mix well and making sure there are no clumps.
Add the chicken back to the pot along with heavy cream, rosemary, thyme and all the seasonings listed above minus the blackened seasoning. Mix well.
Bring to a simmer. Place the lid on and cook for 10 minutes.
While the soup is simmering. Prep the biscuit dough ( just follow the directions on the back of the box.
Using a cookie scooper add the biscuit dough to the pot ( Make sure the dumplings arent touching) Place the lid back on and cook for about 15 minutes.
Add in some fresh chives. Serve & Enjoy.
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