Better Than Chicken and Dumplings
Discover pure comfort in every spoonful with this "Better Than Chicken and Dumplings" recipe, a hearty upgrade to the classic Southern favorite. Tender shredded chicken thighs simmer in a luxuriously creamy broth infused with aromatic herbs like thyme and rosemary, alongside a medley of sautéed onions, carrots, and celery. The real magic happens when fluffy, golden pieces of biscuit dough cook right in the pot, soaking up all the rich flavors for the ultimate dumpling experience. Ready in just an hour, this soul-warming dish is perfect for a cozy family dinner or an indulgent weeknight treat. Top it with fresh parsley for a burst of color and serve steaming hot for an unforgettable meal that redefines comfort food.
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 cups chicken broth
- 3 tbsp butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic, minced
- 0.25 cup flour
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can refrigerated biscuit dough
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Place the chicken thighs in a large pot or Dutch oven. Add the chicken broth and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Set aside. Strain the broth and set it aside as well.
In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and sauté for another 30 seconds, stirring constantly so it doesn’t burn.
Sprinkle the flour over the sautéed vegetables and stir to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour the reserved broth back into the pot, whisking as you go to prevent lumps. Bring to a simmer.
Add the heavy cream, thyme, rosemary, bay leaf, salt, and black pepper. Stir well to combine.
Return the shredded chicken to the pot and stir to incorporate.
Open the can of biscuit dough and tear each biscuit into small pieces or quarters. Drop the pieces into the simmering soup, spacing them apart to prevent sticking.
Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through. Avoid lifting the lid during cooking.
Remove the bay leaf and discard. Taste the soup and adjust seasoning as needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 10337 mg | 449% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 26.3 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 372 mg | 29% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3966 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
