Ingredients⌗

  • 1 lb. Chicken thighs
  • 2 tbsp. neutral oil
  • 16 oz butter (8 oz should be very cold (So stick it in the freezer when starting) for biscuits )
  • 1 small white onion (about a half cup)
  • 1 medium carrot (about a quarter cup)
  • 4 medium stalks of celery (about a third cup)
  • 2 tbsp. paprika
  • 1 tsp. garlic powder
  • Salt to taste
  • Pepper to taste
  • 6 oz chicken stock
  • 22.0z can of cream of chicken
  • 2 cups flour
  • 2 tbsp baking powder
  • 1 tbsp sugar
  • 1 tbsp salt
  • 3/4 cup heavy whipping cream
  • Adobo seasoning to taste, or alternative seasoning for chicken

Cooking Instructions⌗

Chicken and soup⌗

  1. Preheat oven to 375 Fareinheit.
  2. Cover baking sheet with foil, drizzle some of the neutral oil to help the chicken not stick (I use grapeseed)
  3. Season the chicken with the Adobo or alternative seasoning to your taste. Drizzle a little more oil on top
  4. Cook the chicken for 20 minutes.
  5. Cut the carrot into halved medalions. Chop the celery into medalion sized pieces as well, and dice the onion.
  6. In a dutch oven or cooking pot, start to saute the veggies in a bout 4 onces of butter over medium low heat. Stir occassionally.
  7. The veggies will take about the same amount of time to get tender as the chicken takes to cook in the oven.
  8. Add the cream of chicken soup (I use Campbell’s and it says to add a can of water as well.) to the cooked veggies, and add the chicken stock.
  9. Once the chicken has cooled enough to handle, go ahead and chop it up into cube sized pieces (about an 1" or so, doesn’t have to be exact.) alternatively shred it. Then add to the pot.
  10. At this point you can add another 4 oz. of butter to the soup (Feel free to omit if you need, it’ll be a bit less savory and thick.)
  11. Add in the paprika, garlic powder, salt and pepper to taste. Lower the heat to a simmer, and let go as long as you’d like.

Dumplings⌗

  1. In a bowl mix together the flour, baking powder, sugar, and 1 tbsp of salt.
  2. Cut the cold butter into small chunks, or grate it into the dry mix.
  3. Add the heavy whipping cream to the butter and dry mix.
  4. Knead this by hand by folding and squeezing together. You don’t want to over work this since it’s essentially biscuit dough. Just enough to combine well. Folding works really well. You can make the biscuit dough ahead and store in the fridge until about 45 minutes before you’re looking to serve.
  5. Raise the temperature of the soup, and start to break of the dough into about 1" balls and drop in.
  6. The dough balls will take somewhere between 20 and 45 mintues to cook in the soup. Once they have good color, and don’t feel doughy on the inside the chicken and dumplings are ready to serve.

Information⌗

  • Prep time: 40 mintues
  • Cooking time: 2-4 hours
  • Post Cooking Prep Time: 5 minutes.