Servings: 4
Calories: 170kcal
Equipment
- Large saucepan with a lid
Ingredients
- 2 7.5 oz cans of uncooked biscuit dough refrigerated biscuit cans
- 2 cups chicken breast or thigh meat pre-cooked, seasoned, and pulled shredded, or chopped
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 3/4 cup carrots chopped
- 3/4 cup yellow onion diced
- 1/2 cup celery chopped
- 1 teaspoon garlic minced
- 2 teaspoons chicken bouillon
- ½ teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup heavy whipping cream
Instructions
- Open the canned biscuits, pull apart the dough, and shape them into 1-2 inch dumpling balls by quickly rolling the dough in your hands. (The dumplings will increase in size as they cook.) Set the dumplings aside.
- In a large saucepan over medium-high heat, add vegetable oil and sauté the carrots, onion, and celery for 2-3 minutes until the onion and celery soften.
- Add the garlic, chicken bouillon, thyme, salt, and pepper, and cook for an additional minute.
- Stir in the broth and the cooked chicken, then reduce the temperature to let the soup simmer on medium-low heat.
- Gently add the set aside dumplings into the simmering soup and stir.
- Cover the saucepan and simmer for 15 minutes, or until the dumplings are no longer doughy in the center.
- Finally, remove the lid from the pot and stir in the heavy whipping cream. Then, serve and enjoy!
Video
Nutrition
Calories: 170kcal | Carbohydrates: 7g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 1151mg | Potassium: 474mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4323IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg
Save it so you can make it!Pin this recipe to remember it later.