Cooked - Creamy Cajun Chicken And Dumpling Soup - New Recipe

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Creamy Cajun Chicken And Dumpling Soup

4.0

2 chicken breasts

2 Tbsps Extra virgin olive oil

2 Tbsps all-purpose flour

1 onion diced

2 carrots, peeled, diced

3 garlic cloves, minced

1 red bell pepper, diced

¼ tsp ground thyme

¼ tsp jalapeño powder, optional

3 tablespoon Cajun seasoning

4 cups chicken broth

1 cup blend cream

1½ cups all-purpose flour

1½ tsps baking powder

½ tsp baking soda

½ tsp sea salt

1 cup Buttermilk (sub 1 cup milk with 1 tbsp apple cider vinegar)

½ teaspoon garlic powder

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried parsley

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried thyme

½ teaspoon jalapeño powder

2 teaspoons garlic powder

2 teaspoons onion powder

Select all/reset

Coat chicken breast in 2 tbsp of Cajun seasoning. In a pan, brown the chicken in 1 tbs oil. Add ½ cup of water, cover the pan and simmer until chicken is cooked. Shred the chicken in the pan, cover and set aside.
In a soup pot, sauté onion, garlic, bell pepper and carrot in 1 tbs oil for about 5 minutes.
Stir in 1 tbsp Cajun seasoning and 2 tbsp flour and cook for one minute.
Stir in chicken broth, cream and shredded chicken and bring to a simmer.
Season soup to taste with salt, pepper, thyme and jalapeño
Mix dumpling ingredients together. Drop by spoonfuls into the simmering soup. Cover and let cook for 10-15 minutes.

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