Cozy Chicken & Dumplings
A classice take on an American comfort food staple.
Here is what you'll need!
COZY CHICKEN AND DUMPLINGS
Serves 6
INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!
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MUSIC
Slide o’ Hand
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
Homemade Chicken and Dumplings!!!
Learn how to make the BEST chicken n dumplins you will every have!! Comfort food at it's finest! This takes a bit of time to make and some multitasking is required but the payoff is SO worth it!
What you'll need:
2 split chicken breasts (on the bone with skin, about 3 lbs)
8 cups water
2 bay leaves
1-1/2 tsp salt
3 celery stalks, chopped
3 carrots, chopped
1 medium onion, chopped
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1 stick (1/2 cup) butter
2/3 cup AP flour
1/4 cup cream
1/2 cup frozen peas
In a large pot or dutch oven, add in split chicken breasts, water, salt and bay leaves. Bring to a boil and cook over medium heat for 45 minutes. Don't boil too hard or tooo much water will evaporate. Prepare the vegetables and dumplings.
for the dumplings:
1-1/4 cups AP flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp butter
1/2 cup milk
In a glass measuring cup, heat the milk and butter until butter is melted. In a medium bowl, combine flour, baking powder and salt. Add in milk and butter mixture and stir with a fork just until combined. Dough should be soft. Turn out onto a floured surface and knead just a few times to make it come together (no more than 8 times). Roll out to 1/8 thick and cut into 1 strips and then into 3-4 pieces. Cover with a damp towel until ready for them.
Meanwhile, after the chicken has cooked for 45 minutes, remove to a plate and let cool before shredding. Remove bay leaves from the stock. Add in the chopped vegetables and cook for 10 minutes. In a separate small saucepan, melt butter and whisk in flour. Cook over medium heat for 30 seconds, stirring constantly to create a roux. Gradually add in stock until thinned out a bit. Add roux mixture to the stock with the vegetables and whisk until no lumps remain. Add in cream and peas. Bring to a light boil and add in the dumplings, one by one. Stir gently, cover and cook for 10 minutes or until dumplings are tender and done. Take off heat and add back in the shredded chicken. Stir to heat the chicken through and serve. Serves 4-6. Enjoy!!
**this is adapted from an Emeril Lagasse recipe for chicken and dumplings.
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Quickies, episode 10. Dumpling soup ???? #shorts
Chicken & Dumplings - Stewed Chicken with Thyme Creme Fraiche Dumplings
Learn how to cook a Chicken & Dumplings Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Stewed Chicken with Thyme Creme Fraiche Dumplings recipe!
Crock-Pot Chicken & Dumplings | Delish
Get the full recipe from Delish:
INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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Chicken Dumplings (SUPER JUICY)
These Hand Chopped Chicken Dumplings are SO JUICY and delicious; I promise they taste better than any store-bought dumplings you will ever try!
Hand Chopped Chicken Dumplings are SO worth it; I will never buy ground chicken ever again. The filling is super juicy, the meat is still chewy, and the cabbage gives the dumpling a nice crunch. Crispy on the outside, juicy on the inside, these Chicken Dumplings will change your life!
FULL RECIPE: