Description
A velvety homemade soup with tender chicken, fluffy dumplings, and a rich cream base. Ready in 30 minutes, this family-friendly meal balances savory chicken, fresh vegetables, and biscuit dough dumplings in a luscious broth.
Ingredients
1 lb boneless chicken (chicken thighs optional)
½ cup heavy cream (or half-and-half if tart)
2 large carrots (julienned)
2 stalks celery (chopped, seeded)
8 oz store-bought biscuit dough (or homemade if time allows)
1 tbsp oil
4 cups chicken broth (plus extra water if needed)
Salt to taste
Instructions
Sauté sliced carrots and celery in 1 tbsp oil.
Pour broth to cover vegetables, add water if needed.
Add chicken chunks, simmer until just cooked through.
Stir in cream to create a silken texture.
Cut biscuit dough into 1-inch walnut-sized pieces.
Gently drop dough into broth surface.
Simmer 10-12 minutes until dumplings float and thicken.
Season with salt, using leftover broth to dilute if needed.
Notes
Use chilled heavy cream for best texture.
Discard cloudy broth layer before adding dumplings.
Cut dough into uniform 1-in morsels for even cooking.
Pre-made biscuit dough works well from supermarket freezers.
Chicken thighs yield fall-apart tender chunks.
Add carb-free rice for a heartier serving.
Substitute boneless turkey for chicken if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg