These Chicken and Dumplings are like a warm blanket on a cold rainy night. Soothing and cozy, a perfect hearty meal to dive into.
The “dumplings” are like thick noodles, and can be cut in any preferred length.
Of course this recipe is using the Instant Pot, but could be altered to be stove top, just add more time to cook the chicken and dumplings through.
Serves hearty portions to 4-6.
Prep Time7 minsCook Time27 minsTotal Time34 mins
INGREDIENTS
4 tbsp Butter
1 Yellow onion, diced (about 2 cups)Sweet onion can be substituted.
2 Carrots, peeled and sliced (about 2 cups)
3 Celery stalks, sliced (1/4”)
2 Garlic cloves, minced
6 cups Chicken broth
3 Bay leaves
4 Chicken thighs, skin on 4-6 chicken thighs can be used, depending on size
2 tbsp Italian Seasoning/herbsMix of parsley, basil, thyme, etc.
½ tbsp Sage, dried (optional)
½ tbsp Black pepper
1 tbsp Salt Can be altered to taste and preference
¼ cup Red wine vinegar
3 tbsp Cornstarch
3 tbsp Water
½ cup Heavy cream or half and half Optional- can be left out
Dumpling Noodles
1 ¼ cups Flour
2 tsp Baking powder
1 tsp Salt
2 tbsp Butter
½ cup Milk
DIRECTIONS
1Using the Instant Pot and sauté feature, melt butter. Add onion, carrot and celery. Sauté for about 5 minutes.
Add garlic and sauté for 1-2 minutes more. Not necessarily softening/cooking veggies, just giving them a good sauté.
2Add chicken broth. Press chicken thighs into veggie and broth mixture, trying to submerge pieces as much as possible.
Add bay leaves and seal the lid on instant pot.
3Pressure cook on high for 10 minutes.
Quick release when done.
4Discard bay leaves. Also, remove chicken thighs and set aside. Allow chicken to cool while making thick noodles.
5Add to chicken and veggie broth, herbs, salt/pepper and red wine vinegar.
6Time to make dumpling noodles:
Mix together in a medium bowl flour, baking powder, and salt.
7In a small bowl, heat milk and butter in microwave. About 30 seconds (depending on microwave). The butter doesnt have to be completely melted, just softened.
8Add heated milk/butter to flour mixture and stir together just until there’s no dry flour.
9Roll dough flat, about 1/8” thick and cut strips from dough according to preference. About 1” x 2” wide and long. Sprinkle flour over cut noodles so they dont stick to each other.
10Back to Instant Pot- turn on Sauté feature and allow mixture to boil.
Meanwhile; mix cornstarch slurry. Mix together cornstarch and water in a small mug or bowl.
11Stir into boiling mixture cornstarch slurry.
Add to hot veggie mixture dumpling noodles. Stir to avoid clumping. Slightly cover IP with lid or plate, but don't seal!
Allow noodles to cook for at least 7-10 minutes.
12Meanwhile, while dumpling noodles are cooking, remove skin from chicken and pull apart pieces of chicken into large pieces.
13Turn IP off and add to veggie-noodle broth, chicken pieces. Stir well.
Add cream/half and half if using.
Taste and season according to taste.
14Ladle generously into bowls and enjoy!!!
Ingredients
4 tbsp Butter
1 Yellow onion, diced (about 2 cups)Sweet onion can be substituted.
2 Carrots, peeled and sliced (about 2 cups)
3 Celery stalks, sliced (1/4”)
2 Garlic cloves, minced
6 cups Chicken broth
3 Bay leaves
4 Chicken thighs, skin on 4-6 chicken thighs can be used, depending on size
2 tbsp Italian Seasoning/herbsMix of parsley, basil, thyme, etc.
½ tbsp Sage, dried (optional)
½ tbsp Black pepper
1 tbsp Salt Can be altered to taste and preference
¼ cup Red wine vinegar
3 tbsp Cornstarch
3 tbsp Water
½ cup Heavy cream or half and half Optional- can be left out
Dumpling Noodles
1 ¼ cups Flour
2 tsp Baking powder
1 tsp Salt
2 tbsp Butter
½ cup Milk
Directions
1Using the Instant Pot and sauté feature, melt butter. Add onion, carrot and celery. Sauté for about 5 minutes.
Add garlic and sauté for 1-2 minutes more. Not necessarily softening/cooking veggies, just giving them a good sauté.
2Add chicken broth. Press chicken thighs into veggie and broth mixture, trying to submerge pieces as much as possible.
Add bay leaves and seal the lid on instant pot.
3Pressure cook on high for 10 minutes.
Quick release when done.
4Discard bay leaves. Also, remove chicken thighs and set aside. Allow chicken to cool while making thick noodles.
5Add to chicken and veggie broth, herbs, salt/pepper and red wine vinegar.
6Time to make dumpling noodles:
Mix together in a medium bowl flour, baking powder, and salt.
7In a small bowl, heat milk and butter in microwave. About 30 seconds (depending on microwave). The butter doesnt have to be completely melted, just softened.
8Add heated milk/butter to flour mixture and stir together just until there’s no dry flour.
9Roll dough flat, about 1/8” thick and cut strips from dough according to preference. About 1” x 2” wide and long. Sprinkle flour over cut noodles so they dont stick to each other.
10Back to Instant Pot- turn on Sauté feature and allow mixture to boil.
Meanwhile; mix cornstarch slurry. Mix together cornstarch and water in a small mug or bowl.
11Stir into boiling mixture cornstarch slurry.
Add to hot veggie mixture dumpling noodles. Stir to avoid clumping. Slightly cover IP with lid or plate, but don't seal!
Allow noodles to cook for at least 7-10 minutes.
12Meanwhile, while dumpling noodles are cooking, remove skin from chicken and pull apart pieces of chicken into large pieces.
13Turn IP off and add to veggie-noodle broth, chicken pieces. Stir well.
Add cream/half and half if using.
Taste and season according to taste.
14Ladle generously into bowls and enjoy!!!
Chicken + Dumpling Noodles (IP Version)
Fish Food