Name: Chicken Thigh and Dumpling Stew
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 3 tablespoons butter; 2 pounds chicken thighs; 8 slices bacon; 3 carrots, chopped; 2 stalks celery, chopped; 1 red onion, finely chopped; 3 cloves garlic, finely chopped; 1 (14 ounce) can vegetable broth; 1 (26 ounce) can condensed cream of chicken soup; 1 cup water; 0.5 cup heavy cream; 0.5 teaspoon paprika; 1 (8.75 ounce) can sweet corn, drained; ground black pepper to taste; 1 (10 ounce) can buttermilk biscuits

Chicken Thigh and Dumpling Stew

4.6

(221)

178 Reviews

11 Photos

Chicken thighs produce the tastiest shredded or chopped chicken in stew recipes like this. Goes well with fresh green beans.

Recipe by averyfern

Updated on October 1, 2022

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

Jump to Nutrition Facts

Ingredients

3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
3 carrots, chopped
2 stalks celery, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
1 (26 ounce) can condensed cream of chicken soup
1 cup water
½ cup heavy cream
½ teaspoon paprika
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits

Directions

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.
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.
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.
Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
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.

Nutrition Facts (per serving)

533	Calories
32g	Fat
33g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 533
% Daily Value *
Total Fat 32g	41%
Saturated Fat 12g	62%
Cholesterol 118mg	39%
Sodium 1473mg	64%
Total Carbohydrate 33g	12%
Dietary Fiber 2g	8%
Total Sugars 7g
Protein 29g
Vitamin C 4mg	18%
Calcium 75mg	6%
Iron 4mg	20%
Potassium 475mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.