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Chicken Thigh and Dumpling Stew
Chicken Thigh and Dumpling Stew
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in a cozy bowl of creamy chicken and dumpling soup packed with a medley of vegetables.
Ingredients:
  • 3 tablespoons butter
  • 2 pounds chicken thighs
  • 8 slices bacon
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (14 ounce) can vegetable broth
  • 1 (26 ounce) can condensed cream of chicken soup
  • 1 cup water
  • 0.5 cup heavy cream
  • 0.5 teaspoon paprika
  • 1 (8.75 ounce) can sweet corn, drained
  • ground black pepper to taste
  • 1 (10 ounce) can buttermilk biscuits
Instructions:
  • In a large skillet over medium-high heat, melt butter. Sear chicken on both sides until cooked through. Place chicken on a plate to cool. Save the drippings in the skillet for later. Shred or chop the chicken meat; set aside.
  • Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy and browned, approximately 10 minutes. Place cooked bacon on paper towels to drain, crumble, and set aside. Keep 1 tablespoon of the bacon drippings in the skillet.
  • Heat the large stockpot with chicken drippings over medium-high heat. Sauté carrots, celery, onion, and garlic in the hot drippings until the onion is soft. Add vegetable broth, chicken, and bacon grease. Bring to a boil, then simmer over medium heat for 12 minutes.
  • Combine condensed soup, water, heavy cream, and paprika in a pot. Heat mixture while stirring occasionally for about 5 minutes. Add corn and season with pepper.
  • Rip each biscuit into quarters and add to the stew. Lower heat to medium-low; stir occasionally until the dough is cooked through and turns into dumplings on top of the stew, approximately 10 minutes. Take off the heat and top each serving with crumbled bacon for an extra flavorful touch.

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