For this week’s weekend cooking Beth made (I helped a little) Bacon Chicken and Dumplings. For some reason we are on a soup kick. I think its because nothing beats a piping hot bowl of soup on a cold winter evening. This soup like the others we made is thick and sticks to your ribs. There wasn’t a lot of bacon in the recipe, but you use grease rendered out of the bacon in the soup so it makes up for that. For only using three strips of bacon there is a lot of flavor in this one.
I personally think this is the best bacon soup we made so far. Beth really like it too, but since you use the bacon grease in the soup she thinks its not the healthiest thing to eat. I guess there is some truth to that fear, the recipe say is has 458 calories and 21g of fat per serving. Since its the winter I feel we need the extra calories to stay warm so I am not that worried about it.
Bacon Chicken and Dumplings
Prep Time: 20 Min | Cook Time: 30 Min | Ready In: 50 Min
What you will need:
- 3 slices bacon (I would prefer more)
- 3 large potatoes, peeled and diced
- 1 onion, diced
- 4 skinless, boneless chicken breast halves – diced
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 1 (15.25 ounce) can whole kernel corn, drained and rinsed
- 3 cups half-and-half
- 1 1/2 cups biscuit mix
- 1 cup milk
How to make it:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
- Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
- Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
This recipe is from AllRecipes.com and the photo is by docswife.