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Blog: CHICKEN AND DUMPLINGS

Recipe: Crock-Pot Chicken and Dumplings

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What You Need:

  • 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

How To:

  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.

Recipe: Chicken Soup with Parmesan Dumplings

What You Need:

  • 2 tbsp. extra-virgin olive oil
  • 2 medium carrots, peeled and thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 qt. organic chicken stock, homemade or store-bought
  • 4 sprigs fresh thyme, plus 2 tsp. thyme leaves, divided
  • 1 c. all-purpose flour
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/2 c. whole milk
  • 1 large egg, beaten
  • 1 1/2 c. rotisserie chicken, shredded
  • 5 oz. baby spinach

How To:

  1. In a large pot over medium-high heat, heat oil. Add carrots, celery, and onion and cook, stirring occasionally, until slightly tender, 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute, then season with salt and pepper.
  2. Add chicken stock and thyme sprigs and bring to a boil. Reduce heat to low and simmer, partially covered, 10 minutes.
  3. Meanwhile, make dumplings: In a large bowl, stir together flour, Parmesan, thyme leaves, milk, and egg with a fork until sticky dough forms, then season with salt and pepper. Drop dumpling mixture into soup 1 tablespoon at a time and let simmer until they rise to the surface, about 8 minutes. Stir in chicken and spinach and simmer until chicken is heated through and spinach wilted, 2 to 3 minutes.
  4. Remove thyme sprigs from soup and season with salt and pepper. Serve in bowls garnished with Parmesan.

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