This is a lot of information about Chicken and Dumplings so you can pick through what interests you.
Use Frozen Chicken or Fresh. Includes several versions of Dumplings .
This Recipe has the Chicken Cooked From a frozen block of 4 Costco’s Bone in, Skin on Thighs (20 min with 30 min NPR). If you want to use the frozen boneless skinless Chicken Thighs, adjust the time to just 2 min, 5 min NPR CR the rest out.
*For Drop Dumplings, drop down
*For FRESH Chicken, cook 3 min with 4c of Broth and 20 min NPR
ALSO INCLUDES 4 hr Slow Cook method Below.
Serves 4
FOR DROP Dumplings SCROLL down for several Dumpling versions.
FOR THE SOUP.
Keep in mind that you may want to add more Spices at the end when the Chicken is done and before the Dumplings go in.
You can also add more Chicken if you want…
you may decide that you want more Fresh Veggies after the Chicken is initially cooked. Mom use to make it with Potatoes and Peas added in. Some folks add Corn or Green Beans and some don’t put any Veggies at all in. Some also just add Onions with the Chicken. You really can’t go wrong, just add the more tender Veggies last before the Chicken goes back in. You can also use Frozen Mixed Veggies at the End when you add the Chicken back in. Your choices here to create your own.
Make more Dumplings as well, see below. It’s a Recipe that is easy to adjust and tweek to make it Your perfect meal.
INGREDIENTS:
1 block of 4 frozen Chicken Thighs. 2 1/2-3 lbs. (If using fresh see note towards the bottom. Use Boneless Skinless Thighs if desired).
1 Onion chopped (1 1/2-2 c)
2 Celery Stalks chopped (1 – 1 1/2 c).
2 Carrots chopped (1 1/2- 2 c).
3/4 tsp Italian Seasoning (if you like seasoning add the latter).
1/2 tsp Pepper.
1 tsp Salt
Optional: 1 clove Garlic minced
4 cups Chicken Broth… (more if you plan on doubling the Dumplings Recipe)
2 Tbsp Lower Sodium Better than Bullion Chicken. (more for after if needed)
3/4 tsp of Mrs Dash Onion and Herb Seasoning. (Or increase the Italian Seasoning to 1 tsp and 1/4 tsp Johnnies and 1/4 Tony Chachere’s Creole, 1/4 tsp Garlic Powder)
DIRECTIONS:
Add all the Veggies to the bottom of the Pot, Onions first..don’t stir. Add the Italian seasoning and Salt. Pour in the Water/Broth and add the Better than Bullion.
Skip the Trivet, it works great without it. Add the Chicken directly to the Top of the Veggies.
Spritz the top of the Chicken with Evoo or a little pam to make the herbs stick. Sprinkle the Mrs Dash Onion and Herb on the Chicken.
Set the time for 20 min and allow 30 min NPR. (3/20 for fresh)
Open the Pot and taste your Broth now and add more Seasoning if you want it. It’ll blend in when you add cook the Dumplings.
More liquid will be created from the Veggies and frozen Chicken. The Veggies are used to flavor the Stock that will come from this for the Dumplings. They will be really soft.
You can always add a few fresh chopped Veggies or even Frozen Mixed Veggies later when you turn the Pot to Sauté, after you pull the Chicken and make the Dumplings. They take 15-20 min, so the freshly added Veggies will cook in that time.
Remove Chicken And set aside to cool so you can take the Meat off the Bones. Sometimes I break up the some of the Skin and added to the Meat for flavor.
Skim off most of the Fat and use some of it in the Dumplings.
FOR THE DUMPLINGS …See Below for pictures.
You can Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and half. But making more Dumplings …you will need 2 3 cups more Chicken Broth.
FOR FLAT DUMPLINGS that rise a bit:
For DIY Self Rising Flour link it’s in with my Biscuits Recipe Biscuits
1/2 c self rising flour. …….……..…/ X 4 =2 c
2 Tbsp chicken broth and fat…../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)…../ X 4 = 8 Tbsp
1 tsp butter. ………………………………/ X 4 = 4 tsp.
Salt and pepper to taste.
Optional: Italian seasoning
Keep the Flour out for more for dusting.
On the counter carefully dump flour and make a well. Continue to directions below.
FOR FLAT DUMPLINGS/NOODLES. (No Rise)
1/2 c AP Flour.
4 Tbsp Chicken Broth and Fat
1 Tsp Butter.
Mix together in a Bowl… follow directions to roll them out below.
FOR EGG DUMPLINGS/NOODLES (a little rise)
1 c AP Flour.
4Tbsp Chicken Broth with Fat.
2 Tbsp Butter
1 Beaten egg.
*Note: My favorite….Egg holds the noodle together and will be a bit more leathery.
Mix together in a Bowl…follow directions to roll them out below.
DIRECTIONS FOR THE FLAT DUMPLINGS
This is for the Flat Dumplings or Noodles. If your making a lot then you may want to start it in a bowl.
With a fork drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and chicken broth, carefully stir in and make a dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min)
*************************************************************NOTE: If using fresh Chicken , put it into the IP and stagger the pieces, trying not to pile it on top of each other and set time for 4 min manual with 20 min NPR.
Turn the pot off and back on to sauté, Less or low. Make the Dumplings Recipe below, and drop in to boiling broth. Turn sauté off, so it simmers. Don’t let it Boil. Cook Dumplings for 15-20 min. Return chicken to the dumplings and broth and heat through. Enjoy. For DIY Self Rising Flour in my Biscuits Recipe click here. Biscuits
FOR DROP DUMPLINGS : Can be doubled
3/4 c self rising flour
3 Tbsp chicken fat or melted Butter
2 Tbsp chicken broth (more if needed).
2 Tbsp milk
In a bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into simmering broth, let simmer for about 15 min. . Again, don’t let the boil , they are fragile, so just watch them and a move them with a gentle swirl works well or turn the pot off for a few. These take about 15 min. Check for doneness.
More flat dumpling
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SLOW COOK METHOD using Fresh Chicken:
Add all the veggies, liquid and spices including the Costco’s Better than Bullion Chicken to the bottom of the inner pot. Add the chicken on top.
lid you use the regular lid, make sure that the vent is OPEN, or Cover with a glass lid. Set Slow cook , push the button until you see More or HI depending on your pot. Set the time for 4 hours.. set another timer for 3 hrs.
At the 3 hr mark, pull the meat out and cut it into smaller pieces. Taste the broth and add a little more seasonings if you want. Return the Chicken back into the pot, then make the dumplings and gently drop by spoonful into the liquid, swish/spoon the liquid over the dumplings. Put the lid back on and cook for another hour.
When the 4 hrs is up, remove the lid and gently push/stir the dumplings under the surface of the liquid to thicken the liquid a bit.
If you want the stew thicker you can turn the pot off and back on to Saute, add just a Tbsp or two of flower to 1/3 c of water and stir that into the stew, and close the lid for a few min more. Don’t boil hard. . Turn the pot off and on to keep warm at this point and serve up.
