Self-esteem: Chicken Stew With Dumplings

Angie Walker

By
@AngieWalker

This has got to be the mother of all comfort foods. To see more go to alilcountrysugar.blogspot.com


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Comments:

Serves:

8

Prep:

25 Min

Cook:

1 Hr 25 Min

Ingredients

2 Tbsp
bacon grease
2 lb
boneless skinless chicken thighs, cut in bite sized pieces
2
stalks celery
1 large
carrot
3 clove
garlic, finely chopped
22 oz
white wine and herb chicken broth
1/4 tsp
ground thyme
1/2 tsp
smoked paprika
1/2 c
heavy cream
1
26 oz. can condensed cream of chicken soup
1
8.75 oz. can of sweet corn, drained
ground black pepper
1
jiffy mix buttermilk biscuit mix (follow directions for mixing, but in place of the water add broth, with 1/4 tsp. ground thyme)

Directions Step-By-Step

1
In a large stock pot or dutch oven over med/high heat add the bacon grease. Cook the chicken pieces in the bacon grease. When chicken is almost done add garlic, carrot, and celery. Cook together for about 10 minutes, stirring often. While chicken and vegetables are cooking, mix up the biscuit mix using broth instead of water, and add a couple shakes of ground thyme; set aside. Mix together liquids and spices, broth, cream of chicken soup, heavy cream, paprika, a couple shakes of ground thyme, and black pepper. After vegetables have been cooked for 10 minutes add the liquid to the pot and add the corn. Don't worry about draining the bacon grease (it adds flavor). Bring the liquids to a simmer and drop the biscuit dough by tablespoons into the soup. Remain simmering for 5 minutes, stirring occasionally (I flipped the dumplings a couple times) uncovered. Place a lid on top and continue simmering for another 5 minutes. Plate and eat...

About this Recipe

Course/Dish: Chicken, Chicken Soups
Collection: Comfort Classics
Other Tag: Quick & Easy