ITALIAN CHICKEN & GNOCCHI DUMPLINGS
The creamiest homemade chicken soup with a bit of Italian flair, infused with Italian spices & parmesan, & finished with pillowy, fluffy fresh gnocchi dumplings. This Italian Chicken and Gnocchi Dumplings is the ultimate cozy meal for comfort food season!
Provided by Jess Larson
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Add 2 tablespoons of the olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken dry with paper towel, then season generously with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Carefully add the chicken to the pot, working in batches as needed to avoid overcrowding. Cook for 4-5 minutes per side, until deeply golden brown. Transfer to a plate and set aside. The chicken will not be cooked through at this point - that's fine!
- Reduce the heat under the pot to medium. Add in the carrot, celery, onion & potato, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add in the garlic & Italian seasoning, stirring to combine, and cook 1-2 minutes, until fragrant.
- Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken stock. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet - that's where the flavor is! Add the bay leaves, parmesan rind, & poultry herbs (I like to use kitchen twine to tie all the herbs together into a little bundle for easy removal; if you do not have kitchen twine, finely chop the herbs). Bring to a boil, then reduce to a simmer. Add the browned chicken into the pot. Cover & simmer for 20 minutes.
- Meanwhile, as the soup simmers, prep the DeLallo Gnocchi Kit. Follow Step 1 of package directions to prepare the gnocchi "dumpling" dough - Combine package contents with water in a medium bowl. Stir with a fork until dough begins to form. Knead by hand until dough no longer sticks. Set aside.
- Remove the chicken from the pot & carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot along with the half & half, stirring to combine. Bring the soup up to a simmer. Using 2 spoons, freeform the gnocchi dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one (you could also use a tablespoon measure, just take care not to overwork the dough). Once all the dumplings have been added to the pot, cover & simmer for 5 minutes, until the gnocchi is cooked through. Taste and season with additional salt or ground black pepper as needed.
- : Ladle the chicken & dumplings into individual bowls & finish with a sprinkling of chopped fresh parsley or chives, as desired. Enjoy!
Nutrition Facts : Calories 463 calories, Sugar 8.3 g, Sodium 1019.1 mg, Fat 13.5 g, SaturatedFat 3.2 g, TransFat 0.4 g, Carbohydrate 51.9 g, Fiber 4.2 g, Protein 35.2 g, Cholesterol 86.2 mg
ITALIAN CHICKEN AND DUMPLINGS
If you love Chicken Fricassee, Chicken and Biscuits and Chicken and Dumplings here's a flavorful, Italian take on the classic. Here, basil pesto - a kid favorite, is stirred into the light gravy. For the dumplings, fresh potato gnocchi tossed in lemon butter. WOW!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for gnocchi.
- Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
- Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
- Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
- Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
- Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.
QUICK AND SUPER EASY CHICKEN AND DUMPLINGS
This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.
Provided by Kristi Durough Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
- Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g
QUICK CHICKEN AND DUMPLINGS
Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. -Lakeya Astwood, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper., Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.
Nutrition Facts : Calories 420 calories, Fat 20g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 1443mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 34g protein.
QUICK FIX ITALIAN CHICKEN & DUMPLINGS
This snappy recipe updates a classic and makes you glad you have leftovers. Serving with a tossed salad you have a complete meal.
Provided by Crazy Granny
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot bring the chicken stock, soup, and cream to a boil.
- Dice both peppers and onion. Using a mini chopper makes this a breeze. Spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. Approx 2 minutes.
- Add softened veggies and cooked chicken to pot of boiling stock. Stir in spices.
- Drop biscuit quarters into pot. Do not stir. Let things return to boil, cook 10 minutes uncovered. Reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done.
- Avoid lifting the lid during the final cook time and don't over stir. Stirring will tear apart the dumplings.
- Enjoy!
Nutrition Facts : Calories 752.6, Fat 38.4, SaturatedFat 16, Cholesterol 112.9, Sodium 2434.5, Carbohydrate 64.1, Fiber 3.6, Sugar 13.4, Protein 37
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
QUICK CHICKEN AND DUMPLINGS
A one-pot recipe that is packed with chicken, veggies and delicious dumplings, with no canned 'cream soup needed. Developed by: Recipe by The Slow Roasted Italian
Provided by Bonnie G 2
Categories Chicken
Time 30m
Yield 1 Soup, 4 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
- Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
- In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
- Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
- Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
QUICK CHICKEN AND DUMPLINGS
This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.
Provided by Alexa Weibel
Categories dinner, quick, weekday, poultry, soups and stews, main course
Time 20m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 15
Steps:
- In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
- Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
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ITALIAN CHICKEN AND DUMPLINGS - TASTE AND TELL
From tasteandtellblog.com
Reviews 12Servings 4-6Cuisine ItalianCategory Main Dish
- Heat a deep skillet with 1 tablespoon of the olive oil over medium-high heat. Add the chicken and cook until lightly browned on all sides. Remove from the skillet to a plate and return the skillet to the heat. Add another tablespoon of olive oil and 2 tablespoons of the butter to the skillet. When the butter is melted, add the mushrooms, carrots, celery and onion. Season with salt and pepper. Cook for 5 minutes until the vegetables are softened. Sprinkle in the flour and cook for 2 minutes. Whisk in 2 1/2 cups of the chicken stock and add the chicken and any accumulated juices back into the pan. Cook until the sauce has thickened and the chicken has cooked through, about 5-7 minutes.
- Place the remaining 1/2 cup of chicken stock in a food processor. Add the basil, parsley, pine nuts and parmesan. Season with salt and pepper. Turn on the food processor and stream in the remaining 3 tablespoons of olive oil.
- In a skillet over medium heat, melt the remaining 3 tablespoons of butter. Add in the lemon zest.
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