WW CHICKEN AND HERB DUMPLINGS
This recipe is from a Weight Watchers Cookbook. Use two spoons when dropping your dumplings: one to scoop up the dough the other to push the sticky dough into the soup. Once you add the dumplings, don't allow the soup to come to a boil, or the dumplings will fall apart.
Provided by Branfletch
Categories < 60 Mins
Time 55m
Yield 3/4 cup chicken mixture and 3 dumplings, 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
- 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
- 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).
Nutrition Facts : Calories 244.9, Fat 8.8, SaturatedFat 3.7, Cholesterol 50.6, Sodium 350.6, Carbohydrate 23.1, Fiber 2.1, Sugar 4.1, Protein 17.7
CHICKEN AND HERB DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
- Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
CHICKEN STEW WITH HERB DUMPLINGS
This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------
Provided by evelynathens
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
- Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
- Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
- Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
- Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.
Nutrition Facts : Calories 921.9, Fat 51.9, SaturatedFat 27.6, Cholesterol 184.8, Sodium 1466.3, Carbohydrate 69.3, Fiber 8.8, Sugar 14.1, Protein 46.3
HERBED DUMPLINGS
Steps:
- Stir flour, baking powder and salt in medium bowl to blend. Add 2 tablespoons butter. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add parsley and thyme. Gradually add milk, mixing until dough comes together. On lightly floured surface, press out dough to 6-inch square. Cut dough into 24 pieces.
- Bring 1 inch of water to boil in large saucepan. Butter vegetable steamer rack; place rack in pan. Arrange dumplings in single layer on rack. Cover pan; steam dumplings until doubled in size and cooked through, about 14 minutes. Using tongs, transfer dumplings to bowl. Drizzle with melted butter and serve.
HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
HERBED DUMPLINGS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield About 15 dumplings
Number Of Ingredients 9
Steps:
- Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.
- Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.
- Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
More about "herbed chicken and dumplings food"
CHICKEN WITH HERB DUMPLINGS RECIPE - SCOTT HOCKER | …
From foodandwine.com
Servings 4-6Total Time 1 hr 45 minsCategory Chicken
- Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes total. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.
- Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking soda, parsley and tarragon. In a small bowl, whisk together the egg, buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and combine with a spatula. Using two spoons or a scoop, scoop golf ball–sized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them. Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.
HERBED CHICKEN AND DUMPLINGS - MCCORMICK
From mccormick.com
Cuisine AmericanCategory EntreesServings 6
CHICKEN AND HERB DUMPLINGS - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
CHICKEN AND HERB DUMPLINGS - KING ARTHUR BAKING
From kingarthurbaking.com
HERBED CHICKEN AND DUMPLINGS – HAYLIE POMROY
From hayliepomroy.com
CHICKEN AND HERB DUMPLINGS – FOOD NETWORK KITCHEN
From foodnetwork.com
HERBED CHICKEN & DUMPLINGS - EMILY BITES
From emilybites.com
'CHICKEN' AND HERBED DUMPLINGS - GOOD OLD VEGAN
From goodoldvegan.com
TASTY TOOLS: HERBED CHICKEN AND DUMPLINGS | SWEET SAVORY ...
From sweetsavorysouthern.wordpress.com
CHICKEN WITH HERB DUMPLINGS RECIPE - CUISINART.COM
From cuisinart.com
CHICKEN AND FLUFFY HERBED DUMPLINGS • FOOD FOR A YEAR ...
From pinterest.com
CHICKEN AND BUTTERMILK HERB DUMPLINGS - FOODISTA
From foodista.com
HERBED CHANTERELLE, GOAT'S CHEESE AND CHICKEN DUMPLINGS ...
From wholesome-cook.com
CHICKEN CASSEROLE WITH HERB DUMPLINGS - ALL FOOD RECIPES ...
From allfood.recipes
CHICKEN AND HERBED DUMPLINGS-GLUTEN FREE - HUNGER FOR SPICE
From hungerforspice.com
CHICKEN AND HERB DUMPLINGS | DASH OF SAVORY | COOK WITH ...
From dashofsavory.com
HERBED CHICKEN AND DUMPLINGS – COOKING BY THE COCHECO
From cookingbythecocheco.wordpress.com
SPRING CHICKEN STEW WITH PEAS AND HERBED DUMPLINGS - FOOD
From waitrose.com
CHICKEN AND DUMPLINGS - SOUPADDICT
From soupaddict.com
CHICKEN AND FLUFFY HERBED DUMPLINGS • FOOD FOR A YEAR:
From foodforayear.com
HERBED CHICKEN & DUMPLINGS - EMILY BITES | RECIPE ...
From pinterest.ca
CREAMY CHICKEN AND HERB DUMPLINGS - NORINE'S NEST
From norinesnest.com
HERB ROASTED CHICKEN AND WHITE CHEDDAR DUMPLINGS ...
From pinnaclefoods.co
CHICKEN BROTH WITH HERBED DUMPLINGS - BY HEIN VAN TONDER ...
From heinstirred.com
HERBED CHICKEN AND DUMPLINGS | CHICKEN AND DUMPLINGS, HERB ...
From pinterest.ca
CHICKEN AND HERBED DUMPLINGS - NEWSBREAK
From newsbreak.com
CHICKEN AND HERBED DUMPLINGS - THE YUMMY VEGAN
From theyummyvegan.com
CHICKEN AND HERBED DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
HERBED CHICKEN AND DUMPLINGS
From crecipe.com
CHICKEN AND HERBED DUMPLINGS - HOBBY FARMS
From hobbyfarms.com
HERBED CHICKEN AND DUMPLINGS - MARKET OF CHOICE
From marketofchoice.com
COUNTRY HERB CHICKEN AND DUMPLINGS - BUDGET101.COM™
From budget101.com
HERBED CHICKEN AND DUMPLINGS - CHURCH HEALTH READER
From chreader.org
HERBED CHICKEN AND DUMPLINGS - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH HERBED DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
HERBED CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
EASY ONE POT CHICKEN AND HERB DUMPLINGS - WITH PEANUT ...
From withpeanutbutterontop.com
CHICKEN WITH HERBED DUMPLINGS - BOBBI'S KOZY KITCHEN
From bobbiskozykitchen.com
KETO HERBED CHICKEN AND DUMPLINGS - BOBBI'S KOZY KITCHEN
From bobbiskozykitchen.com
CHICKEN WITH HERBED DUMPLINGS - CRECIPE.COM
From crecipe.com
CHICKEN WITH HERBED DUMPLINGS - LUNCH RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love