Plat
Chicken and Dumpling Soup
50 minPour 6Nutri-Score C€€
C
50 min
50 minChicken and Dumpling Soup
ce qu’il vous faut
Ingrédients
chicken breast (seasoned and cubed)Viandes2 morceaux
paprika (for seasoning)Épices5 g
Italian seasoning (for seasoning)Épices5 g
garlic powder (for seasoning)Épices5 g- cayenne pepper (optional)Épices2 g
saltÉpices3 g
black pepperÉpices2 g
carrots (chopped)Fruits et légumes3 morceaux
celery stalks (chopped)Fruits et légumes3 morceaux- yellow onion (diced)Fruits et légumes0,5 morceaux
butterProduits laitiers30 g- rosemaryÉpices1 g
flourÉpicerie12 g
chicken brothÉpicerie960 ml
heavy whipping creamProduits laitiers240 ml- flaky biscuits (canned, cut into pieces)Boulangerie1 morceau
par portion
Nutrition
218kcal
- Glucides
- 16 g
- Protéines
- 13 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
pas à pas
Préparation
- Étape 1
Season and sear the chicken
- Season the chicken breasts with paprika, Italian seasoning, garlic powder, cayenne, salt and pepper.
- Sear the chicken in the pot until browned, then set aside.
- Étape 2
Sauté the vegetables
- Melt the butter in the pot.
- Add the carrots, celery and onion and cook until softened.
- Stir in the rosemary and flour and cook briefly.
- Étape 3
Build the soup
- Pour in the chicken broth and stir well.
- Return the chicken to the pot and bring to a simmer.
- Étape 4
Add the cream and dumplings
- Stir in the heavy whipping cream.
- Cut the biscuits into pieces and drop them into the soup.
- Étape 5
Simmer the soup
- Simmer covered.
- Uncover and simmer until the dumplings are cooked through and the soup thickens.