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–+ servings
Dutch Oven Chicken & Dumpling Soup

Dutch Oven Chicken & Dumpling Soup

A creamy and hearty soup loaded with veggies, chicken and dumplings.
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Prep Time 10 minutes
Cook Time 1 hour
Course Dinner, Main Course, Soup
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 2 tbsp Oil
  • 6 Chicken Breast
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 3 tbsp Butter
  • 1 cup Carrot chopped
  • 1 cup White onion chopped
  • 1 cup Celery chopped
  • 1 cup Red Bell Pepper chopped
  • 2 cloves Garlic minced
  • 3 tbsp Flour
  • 1 cup Dry White Wine
  • 3 cups Chicken Broth
  • 2 tbsp Cornstarch
  • 1 cup Milk
  • 2 cups Kale chopped
  • 1 cup Heavy Cream
  • 1 tube Refrigerator Jumbo Buttermilk Biscuits cut into 1 inch cubes

Instructions
 

  • Sprinkle chicken breast with salt and pepper.
  • Over medium high heat, add oil to the dutch oven. Once hot, add chicken breast in a single layer. Let cook for 5-7 minutes on each side then remove from the pan.
  • Add butter to pan. Once melted add vegetables and saute for 5 minutes. Then sprinkle with flour. Let cook for another 3 minutes then deglaze pan with wine. Scrap up any residue brown bits from the bottom of the pan.
  • Whisk together corn starch and chicken broth, then add to pan. Continue stirring as you add milk. Then bring just to a bubble then reduce heat to medium. Cover and let simmer for 20 minutes.
  • Shred or chop chicken and return to pan. Then stir in pieces of biscuit (they will plump up some as they steam). Then add in cream and kale. Replace lid and let simmer another 10 minutes.
  • Serve with a hearty portion of chicken and dumplings in each bowl.
Keyword biscuit dough, carrots, celery, chicken and dumpling soup, chicken breast, chicken soup, creamy soup, dumplings, kale, white onion
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