How To Make Chicken & Dumplings | Quick & Easy Recipe
It's comfort food season - and Chicken & Dumplings is a shining star in the category. Today, I'm showing you guys a quick and easy version that you can make in less than an hour. Let's #makeithappen
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3/4 cup all purpose flour
3 tbsps butter
1 rotisserie chicken
1 onion
2-3 celery stalks
2-3 carrots
4-6 cups chicken broth
1/2 cup heavy cream
diced parsley
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, red pepper flakes
italian seasoning
1/2 cup dry white wine
thyme and 1 bay leaf
Dumplings:
1 1/3 cup all purpose flour
2 tsps baking powder
salt to taste
2/3 cup milk
2 tbsps melted butter
2-3 tbsps diced parsley
Chicken & Dumplings #easyrecipe #recipe #recipeoftheday #food
Chicken & Dumplings
-3 lbs chicken or turkey
-3/4 cup all purpose flour
-1/4 cup all purpose flour
-Tbsp oil
-3 Tbsp butter
-1 large onion, chopped
-2 carrots, chopped
-2 stalks celery, chopped
-3 cloves garlic, minced
-6 cups chicken broth
-2 tsp salt
-2 tsp ground pepper
-1 Tbsp garlic powder
-1 Tbsp onion powder
-1 Tbsp smoked paprika
1: Remove the meat from the bone, and chop into pieces. Mix the 3/4 cup flour, salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl. Add the meat, and toss to coat. Shake off excess. Heat butter and oil in a pan, and cook the meat in batches until light golden on all sides. Remove from pan, and set aside.
2: Add the onion, carrots, and celery to the pan, and sauté for 6 to 8 minutes, until the onion is soft and translucent. Store in garlic, and cook for one minute more.
3: Stir in 1/4 cup flour, then pour in stock, stirring constantly.
4: Add the meat to the pot, cover, and simmer for 25 minutes. Make the dumplings while the soup is simmering.
Dumplings
-1 1/3 cups all purpose flour
-2 tsp baking powder
-3/4 tsp salt
-2/3 cup whole milk
-1 Tbsp butter
1: Mix all of the dry ingredients together, and set aside.
2: Add butter to the milk in a microwave safe container, and heat until the butter is melted. Stir well, then add to the dry ingredients.
3: Stir until just blended. Do not overwork the dough. Drop by tablespoonfuls onto parchment paper, and let rest while the soup is simmering.
Adding the dumplings
-1/2 cup heavy whipping cream
-1 Tbsp dried parsley
-1 Tbsp dried thyme
1: After the soup has simmered for 25 minutes, remove the meat, and chop or shred. Add it back into the soup, and drop in the dumplings. Cover, and simmer for 15 to 20 minutes. Check with a toothpick to see if the center of the dumplings are done.
2: Once the dumplings are done, stir in heavy whipping cream, parsley, and thyme. Add more salt and pepper if you like.
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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Chicken And Dumplings • Tasty
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