CREAMY CHICKEN DUMPLINGS RECIPES

Name: Creamy Chicken and Noodles
Cook time: 45 min
Yield: 6 - 8 servings
Cuisine: Modern
Ingredients: 4 cups low-sodium chicken broth (warmed); 1 lb boneless skinless chicken thighs; 4 tbsp butter; 21 oz cream of chicken soup (2 cans 10.5 oz); 24 oz frozen egg noodles; 2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES

Creamy Chicken and Noodles – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 45 minutes

Yield 6 - 8 servings

Number Of Ingredients 6

Ingredients

4 cups low-sodium chicken broth (warmed)
1 lb boneless skinless chicken thighs
4 tbsp butter
21 oz cream of chicken soup (2 cans 10.5 oz)
24 oz frozen egg noodles
2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

Steps:

Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and shred.
Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

HOMEMADE CHICKEN AND DUMPLINGS RECIPE - HOW TO MA…

Homemade Chicken and Dumplings Recipe - How to Ma… image

Chicken and dumplings can be a little difficult to get right, but the flour and cornmeal in this recipe help prevent gloopy flour balls.

Provided by Ree Drummond

Categories main dish soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 tbsp. butter
2 tbsp. olive oil
1/2 c. all-purpose flour
1 whole chicken, cut into pieces
Salt and pepper
1/2 c. finely diced carrots
1/2 c. finely diced celery
1 whole medium onion, finely diced
1/2 tsp. ground thyme
1/4 tsp. turmeric
6 c. low-sodium chicken broth
1/2 c. apple cider
1/2 c. heavy cream
For the dumplings:
1 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
1 tbsp. (heaping) baking powder
1 tsp. kosher salt
1 1/2 c. half-and-half
2 tbsp. minced fresh parsley (optional)
Salt as needed

Steps:

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving. *Adapted from Gourmet Magazine

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