Double Chicken and Dumplings

By Tracy

4 Person

30 Minutes

0 Calories

Nothing says Southern comfort food like Chicken and Dumplings. The chicken soup stir with the egg, bread crumbs, cheese, garlic, and nutmeg. With this recipe, you can make delicious dumplings. It doesn’t take special equipment to make these quick and easy chicken and dumplings – a nice large pot will do the trick. It’s tried and true and a Southern Kissed favorite recipe.

Ingredients

salt
freshly ground pepper
crusty bread, for dunking
flat-leaf parsley, finely chopped
1 cup frozen peas
1 pound package gnocchi
freshly grated nutmeg
2 cloves garlic, finely chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup Italian bread crumbs
1 egg
6 cups chicken broth
1 fresh bay leaf
4 carrots, shredded
2 onions, chopped
4 celery from the heart, chopped
2 tbsp. extra-virgin olive oil
1 pound ground chicken

Method

01

In a soup pot, heat the oil, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
02

Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up.
03

Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

Related Tags

Chicken Recipes

Chicken and Dumplings

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Double Chicken and Dumplings

4.4

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

salt

freshly ground pepper

crusty bread, for dunking

flat-leaf parsley, finely chopped

1 cup frozen peas

1 pound package gnocchi

freshly grated nutmeg

2 cloves garlic, finely chopped

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup Italian bread crumbs

1 egg

6 cups chicken broth

1 fresh bay leaf

4 carrots, shredded

2 onions, chopped

4 celery from the heart, chopped

2 tbsp. extra-virgin olive oil

1 pound ground chicken

03 Method

Step 1

In a soup pot, heat the oil, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

Step 2

Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up.

Step 3

Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

04 Author