Main
Chicken and Dumpling Soup
50 minServes 6Nutri-Score C€€
C
50 min
50 minChicken and Dumpling Soup
what you need
Ingredients
chicken breast (seasoned and cubed)Meat2 pieces
paprika (for seasoning)Spices5 g
Italian seasoning (for seasoning)Spices5 g
garlic powder (for seasoning)Spices5 g- cayenne pepper (optional)Spices2 g
saltSpices3 g
black pepperSpices2 g
carrots (chopped)Produce3 pieces
celery stalks (chopped)Produce3 pieces- yellow onion (diced)Produce0.5 pieces
butterDairy30 g- rosemarySpices1 g
flourPantry12 g
chicken brothPantry960 ml
heavy whipping creamDairy240 ml- flaky biscuits (canned, cut into pieces)Bakery1 piece
per serving
Nutrition
218kcal
- Carbs
- 16 g
- Proteins
- 13 g
- Fat
- 12 g
what you’ll use
Tools
Stockpot
Frying pan
step by step
Method
- Step 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.
- Step 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.
- Step 3
Build the soup
- Pour in the chicken broth and stir well.
- Return the chicken to the pot and bring to a simmer.
- Step 4
Add the cream and dumplings
- Stir in the heavy whipping cream.
- Cut the biscuits into pieces and drop them into the soup.
- Step 5
Simmer the soup
- Simmer covered.
- Uncover and simmer until the dumplings are cooked through and the soup thickens.