A variety of vegetables come together in this richly textured dish. Go ahead and curl up with a comforting bowl of this creamy chicken and dumpling soup!
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
533 Calories
Recipe Instructions
Step 1
Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
Step 2
Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
Step 3
Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
Step 4
Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
Step 5
Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.
