Hey there, soup lovers!
Looking for a cozy recipe to warm you up? You’re in luck!
Today, I’m sharing my favorite cream of chicken soup with dumplings.
It’s creamy, comforting, and oh-so-delicious. Perfect for chilly nights or when you need a little pick-me-up.
Plus, those dumplings? Total game changers!
Let’s get cooking! 🍲✨
Ingredient Substitutions
For the chicken breasts, boneless skinless thighs can be used for a richer flavor and more tender texture. This substitution maintains protein content while offering a slightly higher fat content. Vegetarians could use firm tofu or seitan, cut into similar-sized pieces, though this would significantly alter the dish’s flavor profile.
Heavy cream can be replaced with half-and-half or whole milk for a lighter version, reducing fat content while maintaining creaminess. For a dairy-free option, full-fat coconut milk can be used, though it will impart a subtle coconut flavor to the dish. Adjust quantities slightly as coconut milk is thinner than heavy cream.
The canned chicken cream soup can be substituted with a homemade version using chicken stock, flour, and milk or cream. This allows for better control over ingredients and sodium content. For a gluten-free option, use cornstarch or arrowroot powder instead of flour to thicken the soup base. Adjust seasoning as needed, as homemade versions may require additional salt and herbs.
Preparation Time | 10-15 minutes |
Cooking Time | 30-45 minutes |
Total Time | 40-60 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 140-160 g
- Fat: 150-170 g
- Carbohydrates: 180-200 g
Ingredients
- 2 boneless, skinless chicken breasts, chopped into 1-inch pieces
- 1 cup diced onions
- 2 tablespoons butter
- 1 tablespoon oil
- 2 teaspoons paprika
- 1 teaspoon cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 10.5-ounce can chicken cream soup
- 2 cups chicken stock
- 2 cups heavy cream
- 16-ounce package frozen mixed peas and carrots
- 1 canister of buttermilk biscuits, 8 count, cut each into 8 parts
- 1 teaspoon cornstarch
- 1 tablespoon water
Step 1: Sauté Chicken and Onions
In a large frying pan or electric skillet, add a combination of oil and butter.
Heat over medium until the butter is melted and heated through.
Add the chicken pieces and onions to the pan, then sprinkle with your choice of seasonings.
Stir the ingredients to combine and cook until the chicken is no longer pink and the onions are tender and translucent.
Step 2: Create the Cream Sauce
Pour the soup, chicken broth, and heavy cream into the pan with the chicken mixture.
Stir to combine everything well.
Add a bag of frozen vegetables to the pan, and continue to cook the mixture until the cream sauce is hot and bubbly, ensuring that the vegetables are warmed through.
Step 3: Cook the Biscuits in the Sauce
Add biscuits directly into the pan with the creamy chicken mixture.
Cover the pan with a lid, reduce the heat to low, and continue cooking until the biscuits are cooked through.
This may take a few minutes depending on the size and thickness of the biscuits.
Step 4: Thicken the Sauce (Optional)
If you find that the cream sauce could be thicker, mix some cornstarch with a bit of water to make a slurry.
Gradually stir this mixture into the sauce while cooking over low heat until the desired consistency is achieved.