How to make EASY Chicken and Dumplings ⏰ One Minute Recipe
Get the full recipe HERE -
Get 10% off your first order of my ALL NATURAL seasonings! Click here »
For more delicious recipes like this, click here »
Don't forget to Subscribe, enable notifications, and give this video a like but hitting the thumbs up button!
Follow me for more cooking videos, BTS content, and all things good shawty!
Instagram:
Twitter:
TikTok:
Website:
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.
My Links:
+1 me on Google+:
'Like' my FB page:
Friend me on Facebook:
Follow me on Pinterest:
Music by Kevin MacLeod: (
Chicken and dumplings (biscuity, Southern-style)
Thanks to HelloFresh for sponsoring this video! Click for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70.
***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
How to make chicken and Dumplings the easy way
Using store bought biscuits to make dumplins! It’s so easy.
Yum Yum Get Ya Some
danosseasoning.com
Quickies, episode 10. Dumpling soup ???? #shorts
HOMEMADE CHICKEN and DUMPLINGS - Chicken and Dumplings Recipe From Scratch!!
Today I'm going to show you how I made the BEST Homemade CHICKEN and DUMPLINGS, all from scratch. Homemade chicken and dumplings aren't hard to make. You and your family will love this dish and I believe this recipe will be your favorite. You're going to absolutely fall in love with these chicken and dumplings! Grab your ingredients and cook along with me.
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
CHICKEN & BROTH
• 1 - Whole Chicken (I used a Purdue Young Chicken 4.5 pounds)
• Water (Add enough to cover chicken)
• 1 - Large Onion (Cut into large chunks)
• 1/4 - Cup Celery Leaves - Rinsed
• 1-2 Celery Stalks (Cut into large chunks) - Rinsed
• Salt (Add as much or as little as you desire)
• Black Pepper (Add as much or as little as you desire)
DUMPLINGS
• 2 - Cups All-Purpose Flour
• 3 - Tablespoons Shortening
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 3/4 - Cup Milk
Instructions:
• Add cleaned chicken, water, onion, celery, celery leaves, salt and pepper to dutch oven (I used a 7 quart)
• Cook on medium/medium low until chicken is tender
• Remove chicken, onion, celery and leaves from dutch oven
• Cool chicken, then skin, de-bone and cut into pieces (Set aside)
DUMPLINGS
• Combine dry ingredients
• Cut in shortening until you have coarse crumbs
• Add milk until flour mixture is moistened (Work just until well blended)
• Turn dough out onto floured surface (Knead lightly)
• Using rolling pin, roll until 1/4 - 1/2 inch thickness (Make sure surface is well floured)
• Cut into desired pieces
• Bring broth to a boil
• Drop dumplings into boiling broth
• Cook dumplings for about 10-15 minutes (Stir gently)
• Stir in chicken then heat for about 10-15 more minutes (Broth will thicken during cooking)
ENJOY!
Fan Mail:
How Do You Cook - Back To Basics
P.O. Box 789
Pleasant View, TN
37146-0789
USA
The link/s above may be an affiliate link which means we receive a small commission of the revenue made from purchases through the link/s above. There is no additional charge to you! Thank you all for supporting my channel so I can continue to provide you with free content every week! THANK YOU!
#chickenanddumplings #chickenrecipes #oldfashionedcooking #chickenanddumplingsrecipe #bestchickenrecipe #scratch