Description
Crack Chicken and Dumplings is a twist to the classic version! Still a hearty comfort food, this recipe will surely be a new favorite of your family!
Ingredients
Scale
- 3 tablespoons olive oil
- 10 slices turkey bacon (sliced)
- 3 medium chicken breasts
- 2 tablespoon butter
- 1 small yellow onion (chopped)
- 5 cloves garlic (minced)
- 1 cup frozen sweet peas (thawed)
- 1/3 cup all-purpose flour
- 1 cup heavy cream (or light cream)
- 32 oz chicken broth (low sodium)
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 2 tablespoons Ranch seasoning
- 1 ½ cups cheddar cheese (shredded)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter (melted)
- 1/2 cup buttermilk
- Turkey bacon (for garnish)
- Green onions (for garnish)
Instructions
- Heat Pot: Place a large pot or Dutch oven over medium-high heat.
- Cook Bacon: Add turkey bacon pieces and cook until crispy, remove from pot and set aside.
- Prepare Fat: Discard the fat from the pot, leaving only about 2 tablespoons.
- Brown Chicken: Season the chicken with salt and pepper on both sides and add it to the pot. Brown on each side for about 5-7 minutes.
- Set Aside Chicken: Remove chicken from pot and set aside on a plate, cover with foil.
- Sauté Aromatics: Add two tablespoons of butter to the same pot and melt. Add onion, stir and cook for 1 minute. Add minced garlic, stir and cook until softened for about 5 minutes.
- Make Roux: Add 1/3 cup of flour and stir to combine. Stir and cook for 1-2 minutes. Add cream little by little and stir very well until combined.
- Simmer Broth: Add chicken broth, dried parsley, and basil. Add salt and pepper. Stir to combine.
- Cook Chicken: Add back chicken, bring to a boil. Reduce heat to low and simmer covered for 10 minutes.
- Shred Chicken: Once the chicken is cooked, transfer the chicken breast to a large bowl, and use forks to shred it.
- Season: Add ranch seasoning, salt, and pepper to taste.
- Prepare Dumpling Dough: Add flour, salt and baking powder to a medium bowl. Stir to combine. Add melted butter, and using a fork stir it until combined and a crumbly mixture forms. Add buttermilk and stir until fully combined.
- Combine: Add back the shredded chicken to the pot.
- Add Dumplings: Use a small cookie scoop, about 1 tablespoon in size. Scoop dumplings dough and drop directly into the simmering soup, distributing them around the pot.
- Set Dumplings: Gently press them down so the soup covers them.
- Final Cook: Add the frozen peas and cooked turkey bacon. Cover with the lid and continue to cook on low heat for about 15 minutes, stirring occasionally.
- Finish: Add the cheese and gently stir to melt. Once the dumplings are cooked through, garnish with fresh parsley and serve.
Notes
You can add more vegetables like carrots and celery. To make the dough gluten-free, you can substitute the flour with gluten-free pancake mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 648 kcal
- Sugar: 5 g
- Sodium: 1899 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 109 mg
Keywords: Crack Chicken and Dumplings