Meal Kit
Rustic Chicken and Dumplin's
with carrots and celery
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat
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Over 30g protein
Chef
Dolly Parton & Chef Rachel Parton George
A love for good music and good food runs in the family! Sisters Dolly Parton and Rachel Parton George are sharing their favorite family recipes full of homestyle flavors in their new cookbook, Good Lookin’ Cookin’.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
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4 oz. Buttermilk Biscuit Mix
- 2 Celery Stalks
- 4 tsp. Chicken Broth Concentrate
- 2 Green Onions
- ¼ oz. Parsley
- 2 Garlic Cloves
- 1 tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRaM7PE
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Calories630
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Carbohydrates50g
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Net Carbs45g
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Fat29g
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Protein42g
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Sodium2550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Chicken
Pat chicken dry and season both sides with poultry seasoning.
Place a medium pot over medium heat and add 2 tsp. olive oil. Add chicken to hot pot and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate. Let cool, 10 minutes.Reserve pot; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim ends off celery and cut into 1" pieces.
Peel, trim, and cut carrot into 1" pieces.Stem and coarsely chop parsley.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic. -
3 Start the Soup
Return pot used to cook chicken to medium heat. Add 2 tsp. olive oil, carrots, celery, 1/4 tsp. salt, 1/4 tsp. pepper, and white portions of green onions to hot pot. Stir occasionally until softened, 3-4 minutes.
Add garlic and stir occasionally until fragrant, 30-60 seconds.Add chicken base and 4 cups water. Bring to a simmer.Once simmering, stir occasionally until vegetables are tender, 12-15 minutes.While soup simmers, continue recipe. -
4 Make the Dumplin's
In a mixing bowl, combine biscuit mix, 4 Tbsp. water, a pinch of salt, and 1/4 tsp. pepper. Gently knead to combine until a dough forms.
Transfer dough to a clean work surface and pat dough into an even rectangle, about 4" wide and 6" long. Cut dough into 1" square dumplin's. Set aside. -
5 Shred Chicken, Add Dumplin's, and Finish Dish
Once cool enough to handle, shred chicken into bite-sized pieces.
Add chicken to hot pot and stir until combined. Bring to a simmer.Once simmering, add dumplin's in an even layer, cover, and simmer undisturbed until firm and cooked through, 4-6 minutes.Be careful not to stir or allow soup to boil, as this will break apart the dumplin's.Remove from burner.Plate dish as pictured on front of card, garnishing with parsley and green portions of green onions. Bon appétit!
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