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Description
It’s called a classic for a reason. Tender thighs simmer in hot broth, surrounded by cooked vegetables. Perfect to dip a warm biscuit in.
Ingredients
US|METRIC
10 SERVINGS
- 6 Tyson® Fresh Boneless Skinless Chicken Thighs
- 1 Tbsp. canola oil
- 1/2 cup celery (diced)
- 1/2 cup carrot (diced)
- 1 1/2 qt. chicken broth
- 1 tsp. poultry seasoning
- 1 Tbsp. cornstarch
- 3/4 cup milk
- 1 can refrigerated biscuits (10 oz)
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Directions
- Heat canola oil over medium-high heat in a large Dutch oven; add celery and carrot, cook 2 minutes.
- Add the chicken, chicken broth, and seasoning. Bring to a boil.
- Reduce heat and simmer 20 minutes.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Calories340Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat |
Trans Fat |
Cholesterol100mg33% |
Sodium960mg40% |
Potassium |
Protein30g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber |
Sugars |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Leslie 4 years ago
This was pretty good, but I would prefer to use drop biscuit dough instead of the refrigerated biscuits. I think with that change it would be perfect!
David M. 4 years ago
Comforting and hearty. Swapped the milk with oatmilk so could have been a little creamier but added half a tablespoon of cornstarch to help thicken the sauce.
Used Pillsbury Grands cut in 4ths which made the pieces too big to fully cook to the middle, expecially since the bread puffs up once in the broth. I don't mind a little raw chewy bread but next time I'll try cutting smaller pieces, 1/2" cubes, so that the bread and chicken ratio are even throughout.