1350 Cal (6x 225)

2 Tbsp. butter
1 1/3 lb. boneless, skinless chicken breasts, cubed
1 onion, chopped
2 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp. thyme
1/4 tsp. turmeric
salt and pepper to taste
4 cups chicken stock
1/2 cup milk or heavy cream

  • Saute chicken and vegetables in butter until chicken is browned and vegetables are tender.
  • Reduce heat, add herbs and stock, and simmer 20 minutes.
  • Add cream to soup and stir to combine.
  • Loosely cover pot and simmer for 15 minutes.
  • Rest for 10 minutes before serving.

Source: http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/

01/05/2021: sous-vide variant:

  • put all ingredients (omit butter and cream, and don’t cube chicken before cooking) in a large ziplock bag and cook for 6 hours at 150°F
  • remove chicken, let cool, and shred
  • return chicken to broth (either in sous vide bath or in a large pot), add cream, and cook until the chicken is heated through