Recipe Details
Ingredients
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3tablespoonsbutter
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2poundschicken thighs
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8slicesbacon
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3carrots, chopped
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2stalkscelery, chopped
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1red onion, finely chopped
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3clovesgarlic, finely chopped
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1(14 ounce) canvegetable broth
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1(26 ounce) cancondensed cream of chicken soup
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1cupwater
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½cupheavy cream
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½teaspoonpaprika
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1(8.75 ounce) cansweet corn, drained
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ground black pepper to taste
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1(10 ounce) canbuttermilk biscuits
Cooking Directions
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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.
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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.
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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.
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Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories533 | |
% 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.
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