Description
A comforting chicken and dumplings dish, perfect for chilly evenings.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 1 can refrigerated biscuit dough or 1 package cheese ravioli
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large Dutch oven, melt the butter over medium heat. Stir in garlic powder and onion powder until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and heat for 5–7 minutes.
- Cut biscuit dough into quarters or add ravioli. Simmer uncovered for 8–10 minutes until dumplings puff up or pasta is cooked.
- Reduce heat and stir in the heavy cream. Let simmer for 2–3 minutes until the broth is thickened and creamy.
- Season with salt and pepper to taste. Garnish with parsley and serve warm.
Notes
- This dish can be customized by adding vegetables like carrots or peas for added nutrition.
- Feel free to use leftover turkey instead of chicken for a Thanksgiving twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg