Ingredients and Weight:
- 1 whole chicken (3-4 lbs), cut into 8 pieces
- 1 large onion, chopped (1 cup)
- 2 carrots, peeled and chopped (1 cup)
- 2 celery stalks, chopped (1 cup)
- 3 cloves garlic, minced (1 tablespoon)
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth or stock
- 1 package refrigerated buttermilk biscuits (8 biscuits)
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large Dutch oven or pot, brown the chicken pieces over medium heat until golden brown on all sides. Remove the chicken and set aside.
- Add the onion, carrots, celery, and garlic to the pot. Cook and stir until the vegetables are tender, about 5 minutes.
- Stir in the thyme, salt, and pepper. Add the chicken broth and bring to a boil.
- Return the chicken to the pot and reduce heat to low. Cover and simmer until the chicken is cooked through, about 45 minutes.
- Remove the chicken from the pot and let cool slightly. Shred the chicken and return it to the pot.
- Tear each biscuit into 4 pieces. Drop the biscuit pieces into the boiling broth. Cover and cook for 10-15 minutes, or until the dumplings are cooked through and fluffy.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 25g
- Protein: 20g
Dish Characteristics:
- Warm and comforting
- Savory and flavorful
- Easy to make
- Suitable for beginners
User Comments:
- "This was so easy to make and it turned out delicious! The dumplings were fluffy and the soup was flavorful."
- "My family loved this dish. It's a great comfort food for a cold winter night."
- "The chicken was tender and moist, and the vegetables added a nice crunch."
Special Precautions and Tips:
- Be careful when browning the chicken, as the splattering oil can be dangerous.
- If you don't have buttermilk biscuits, you can make your own using all-purpose flour, baking powder, and buttermilk.
- Leftover chicken and dumplings can be stored in the refrigerator for up to 3 days.
