Easy Chicken & Dumplings
I hope you all enjoyed my last post on how to save money using Chicken Thighs & my meal prepping ideas. It does take some time, initially. It may seem overwhelming, but the end result will all be worth it, I promise!! In this post, you will be seeing your hard work, come together for a quick and easy dinner.
Yes, YOU can!!
I am going to be your Cheerleader. The one in the corner of your kitchen yelling, “YOU CAN DO IT!!” I have been working hard, trying to be as detailed and thorough as I can be. I want everyone to enjoy their cooking experience when trying my recipes. It is a passion of mine to help people succeed in making some timeless classics and feeling confident in their own cooking abilities. If you think of cooking as a fun activity, instead of a task, it will be enjoyed so much more. No matter what, relax and have a great time!
When you hear someone say the word “dumplings,” what do you think of? I won’t lie, dumplings are one of the my favorite comfort foods. I LOVE when they are thick, chewy, and are drenched in a flavorful thicker soup! My mouth is literally watering as I describe this to you!
There is nothing quite like Chicken & Dumplings made from scratch. I feel that there has been so much misconception about “made from scratch” food being too hard. That is simply not the case. I have found over the years, that these foods are actually just as easy or easier than out of a box. You will also save money because these recipes have very few ingredients, but will yield a ton of servings. Trust me, these are worth making and will “WOW” your friends and family!
Easy Chicken & Dumplings
Equipment
- Instant Pot
Ingredients
- 2 cups cooked chicken (cut in bite size chunks)
- 1 carrot (diced very fine)
- 1 onion (diced very fine)
- 1 32 oz. Box Chicken Broth
- 1 1/2 cups water
- 1 tsp salt (You may need to add more depending on your taste preference)
- 1/2 tsp pepper
- 1 tsp garlic powder
- 3 Tbsp butter
Dumpling Recipe:
- 2 cups Unbleached white Spelt flour or Bob's Redmill Gluten Free 1 to 1 (All purpose flour should also work)
- 1 tsp salt
- 1/2 cup butter flavored Crisco (I have tried other oils, but this by far, makes a better dumpling)
- 1/3 cup any milk
Instructions
Dumplings
- It is best to make the dumplings first and have them ready. In a large mixing bowl, put in flour and salt; Mix together. Then, add in the shortening in medium chunks. With a fork, cut in the shortening until the flour looks like small peas. I like to take my hands and make sure all the flour on the bottom is mixed with the shortening. Now, add 1/3 cup milk and mix together with a spoon. When all is mixed together, move to a floured surface. Knead the dough in the flour. Keep dusting the area and dough with flour until no longer sticky.
- When the dough is ready, lightly dust your area, again, with flour. Take a rolling pin and start rolling the dough until it is around 1/4 inch thick. With a knife or pizza cutter, start cutting in long strips. First vertical, then horizontal.
- After cutting the dough, sprinkle a good amount of flour all over the top of the cut dough. Now, pick up each dumpling and make sure each piece is floured on both sides. Having each piece dredged in flour will ensure that your broth will thicken as the dumplings cook. Leave these setting aside and start on the broth and chicken.
Broth and Chicken
- Cut the onion and carrot very fine. (You want very small pieces) Set aside and cut up your cooked chicken in bite size pieces. Turn your Instant Pot to "Saute" and set the time for 30 min; add 2 Tbsp. of oil (I use bacon grease or coconut oil) When hot, put the onions and carrots in the oil and let cook till about tender; stirring constantly to prevent burning. (around 3-4 minutes)
- Add in the box of broth, water, and spices to the pot. Stir all ingredients well and wait for the liquid to start boiling. One the broth is boiling, start adding in each dumpling one at a time. (Make sure each piece has been rolled in flour before adding. This will thicken the broth as it cooks) Let them cook/boil for about 15-20 min; making sure to stir often to prevent sticking. Last, add in cooked chicken and butter. Stir the chicken around in the hot broth until it's hot. **At this point, I do a taste test of the broth to make sure I don't need any extra spices, such as salt or garlic** Turn your Instant Pot off and it's ready to eat!
Notes
