Kardea Brown’s Roasted Chicken and Dumplings Soup | Delicious Miss Brown | Food Network

There is nothing more comforting than a big bowl of chicken and dumplings. Kardea’s is loaded with roasted vegetables and juicy shredded chicken thighs. Using frozen biscuits is a timesaving hack that results in the perfect pillowy dumplings, every time. This is creamy and full of home-cooked flavor!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Roasted Chicken and Dumplings Soup
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 55 min
Active: 40 min
Yield: 6 to 8 servings

Ingredients

2 1/2 cups broccoli, cut into bite-size pieces
1 pound carrots, peeled and diced into 1-inch pieces
1 pound parsnips, peeled and diced into 1-inch pieces
5 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon plus 2 teaspoons kosher salt, plus more to taste
3 teaspoons freshly cracked black pepper, plus more to taste
4 tablespoons unsalted butter
3 stalks celery, diced (about 1 cup)
1 medium yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons roasted chicken bouillon paste
1/2 cup heavy cream
8 frozen biscuits, cut in half

Directions

Special equipment: Dutch oven

Preheat the oven to 400 degrees F.

To a sheet tray, add the broccoli, carrots and parsnips. Drizzle with 3 tablespoons oil and sprinkle with 2 teaspoons salt and 1 teaspoon black pepper. Roast until the vegetables are tender and slightly golden brown, about 15 minutes.

Meanwhile, preheat a Dutch oven over medium-high heat. Sprinkle the chicken thighs on both sides with the remaining tablespoon salt and 2 teaspoons black pepper. Add 2 tablespoons butter and the remaining 2 tablespoons canola oil and sear the chicken thighs on both sides until golden brown, 5 to 7 minutes. (The chicken will still be raw at this point; this is just to develop flavor and color.) Remove the chicken to a plate to build the rest of the soup.

To the Dutch oven over medium heat, add the remaining 2 tablespoons butter and the celery, onion and garlic. Cook, being careful not to burn the garlic, until the vegetables are tender and slightly translucent, about 5 minutes. Add the flour, making sure that everything is coated evenly. Add the bouillon paste and 6 cups water. Add the chicken thighs back to the pot and bring the soup to a boil, then reduce to a simmer. Cover and cook until the meat is tender and able to be shredded, about 25 minutes. Remove the chicken thighs from the pot to a cutting board and carefully shred the chicken.

Add the chicken and the roasted vegetables back to the pot, along with the heavy cream and frozen biscuits. Cover and cook, stirring occasionally, ensuring that the biscuits don’t stick to the bottom and the soup is thick and creamy, an additional 20 minutes. Season with salt and pepper to taste before serving.

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Kardea Brown’s Roasted Chicken and Dumplings Soup | Delicious Miss Brown | Food Network

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