Dad Whats 4 Dinner

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Rosemary Chicken and Dumplings

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This is hands down the best chicken and dumplings you will ever eat. Let me say that again: This Rosemary Chicken and Dumplings is the best you will ever eat!!

This is hands down the best chicken and dumplings you will ever eat. Let me say that again: This Rosemary Chicken and Dumplings is the best you will ever eat!! Is that clear enough. You want to talk about Sunday Supper this is it. I have been making and modifying this recipe from Cuisine at Home magazine since it was published in 2007. This is not an everyday throw together chicken and dumplings for the crock pot. I know, I know, I am supposed to be giving my readers easy crock pot recipes but sometimes you need to go all out and cook something great for your family. This Rosemary Chicken and Dumplings will bring your family together.This is hands down the best chicken and dumplings you will ever eat. Let me say that again: This Rosemary Chicken and Dumplings is the best you'll ever eat!

This recipe really isn’t that hard to make but it does take time. My version takes a little longer because I poach the chicken first to cook the chicken but to also create the stock for the rest of the recipe. The handmade dumplings are made from a homemade dough you roll out and cut into strips.  You then drop these noodle dumplings into the simmering stew a few at a time. They are so good!

This is hands down the best chicken and dumplings you will ever eat. Let me say that again: This Rosemary Chicken and Dumplings is the best you will ever eat!!

These are my first posted photos using my new hardwood table top boards and lightboxes I made. Wow what a difference. Let me know what you think. Still need a little work with the camera.

This is not a paid post from Cuisine at Home, but if you are a serious home cook or aspire to be one, this is the magazine for you. The magazine costs a little more because there are no advertisements, just recipes and techniques.

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Rosemary Chicken and Dumplings
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Course: Main
Servings: 10 Servings
Author: Quinn Caudill
Ingredients
  • 1 1/2 lb to 2 package skinless boneless chicken breast cubed into bite size pieces
  • 1 1/2 lb to 2 package skinless boneless chicken thighs cubed into bite size pieces
  • 8 cups chicken broth + 1 cup water
  • 1 tsp minced fresh thyme
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp minced fresh sage
  • 3 tablespoons unsalted butter
  • 2 cups onion -- diced
  • 2 cups carrot -- sliced diagonally 1/4-inch thick
  • 1 cup celery -- diced
  • 1 tsp minced fresh thyme
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp minced fresh sage
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup frozen green peas
  • Salt and white pepper to taste
NOODLE DUMPLINGS:
  • 1 egg
  • Reserved milk broth
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • Tabasco to taste optional
Instructions
  1. In large Dutch oven or large pot bring broth, water and herbs to a boil. Add chicken.
  2. Lower heat to simmer and cook for 10 minutes.
  3. Remove chicken, sprinkle with salt and set aside,
  4. Reserve cooking liquid.
  5. In same Dutch oven melt butter over medium-low heat. Sweat onion, carrot, celery, and herbs.for 15 minutes, covered, or until carrot is fork tender.
  6. Stir in flour and cook 1 minute.
  7. Heat pot to medium-high and add wine and lemon juice to deglaze,
  8. Cook for 1 minute then whisk in broth, milk, and cream.
  9. Remove 1 cup of the milk-broth mixture and reserve, then add chicken, peas, salt, and pepper to Dutch oven and reduce to a simmer.
*Noodle Dumplings*
  1. Whisk egg and reserved milk-broth together; set aside.
  2. Mix dry ingredients in a bowl; make a well and stir in egg-broth mixture until a stiff dough forms. Turn dough onto a well-floured surface; cut in half and roll each piece 1/8-inch thick.
  3. Cut dough into 1 1/2- x 4-inch strips, then add to simmering soup 1 or 2 at a time, stirring after each addition.
  4. Cover and simmer 15 minutes, or until dumplings are cooked and no longer doughy.
Recipe Notes

I used a combination of chicken thighs and breasts. You can substitute all white meat if you want. I like the mix for extra flavor.

Recipe modified from "Cuisine at Home, October 2007"

First published by Quinn Caudill for dadwhats4dinner.com © 2015

 

Bring your recipes and DIY projects to Throwback Thursday’s every Thursday at 7:00pm est.!

This is hands down the best chicken and dumplings you will ever eat. Let me say that again: This Rosemary Chicken and Dumplings is the best you will ever eat!!

I will be bringing my Rosemary Chicken and Dumplings recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

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This is hands down the best chicken and dumplings you will ever eat. Let me say that again: This Rosemary Chicken and Dumplings is the best you will ever eat!!

Check out some of my other comfort food recipes;

Mexican Cornbread Casserole

Great fusion between Southern and Mexican comfort food. Mexican Cornbread Casserole is super easy to make and your kids will love it.

Healthy Slow Cooker Chicken Pot Pie

Healthy Slow Cooker Chicken Pot Pie | http://DadWhats4Dinner.com ©

“Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page “Cooking with Ella“. Follow him on: Facebook, Pinterest, Twitter or Instagram.”

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Comments

    • Thanks Johanne. Yeah the lightboxes and distressed wood helps. I still need lots of practice to improve the quality of my shots. Have a great weekend.

      Reply

  2. I did the same thing as Johanne! I thought, wow, these look great! And yes, I’m interested in the tutorials – I made a beautiful lightbox a few months back that turned out to be rather worthless – but here I can see the results!

    Oh, and I didn’t mean to eclipse your chicken and dumplings – they sound so good!!

    Reply

  3. Oh my word, this sounds amazing- and so comforting as the temperature drops. Thanks so much for linking up at Snickerdoodle Sunday- we always appreciate it!

    Sarah (Sadie Seasongoods)

    Reply

    • Thanks Sarah. Yeah that wasn’t just food blogger hype. This is an awesome recipe. Have a great week and stop by my link party #Throwback Thursday on Thursday night at 7:00 est

      Reply

  4. In step 8, you say to add broth, milk, and cream. But I don’t think I see cream listed on the ingredient list. This recipe looks wonderful. I’m eager to try it!

    Reply

    • Hey Rie. Thanks for the catch. I did forget the cream in the ingredients list. You can use 1/2 cup heavy cream or half and half or even just another 1/2 cup whole milk. Thanks quinn

      Reply

  5. I would love to try this recipe. The combination of chicken and rosemary sounds wonderful. I really like your table top boards and look forward to the tutorial!

    Reply

  7. I am sold! This sounds 100% worth a little extra effort to make a delicious family dinner. What perfect comfort food to bring everyone together! I’m yumming and pinning this and can’t wait to try it on a chilly Sunday soon. Thanks!

    Reply

    • Thanks Kathryn. It is pretty awesome and perfect for a lazy cold November Sunday. Hope you enjoy and thanks for stopping by.

      Reply

  8. Chicken and dumplings is one of my favorite comfort foods and these dumplings look like my favorite kind! I have been looking for the perfect recipe and this looks like it could be it! I can’t wait for the tutorials. My husband and I have been talking about making something but we don’t know where to start! I am looking forward to seeing what you did.

    Reply

  11. I’ve always loved chicken and dumplings, even the one from Old Country Buffet 🙂 I usually make mine with biscuit type of dumplings but I think next time I’ll try your noodle type dumplings.

    Reply

    • Oh Angie the noodle dumplings are so much better. Especially when they are made with the cooking liquid. Have a great week.

      Reply

    • Thanks Sherry. I am working hard to improve my pics. Hey I really like your site layout. Could I send you and email with a couple of question? Thanks Q

      Reply

  13. Awesome, this looks like a great chicken and dumpling recipe — one thing I really would like to learn to make are the dumplings — I may eat over 90% gluten-free but for something that brings back childhood memories, I’m willing to go for the flour. Mom’s chicken section of the dish was whole chicken, chopped up, and I know there was a little wine (which cooked off) in it. On the other paw, I don’t remember rosemary — which especially fresh sounds wonderful!

    Reply

  18. Thank you for sharing over at #SmallVictoriesSundayLinkup! This dish looks absolutely delicious! My hubs loves soups & he would be head over heel for this goodness. Beautiful pics, too! 🙂

    Reply

  20. This looks really delicious! My family would definitely love this! And your photos are beautiful…I need to make a lightbox too! I do have some lighting that helps immensely. Do you have the instructions up anywhere?

    Reply

    • Thanks Michelle, I hope to post the tutorial sometime this month. The light box helps quite a bit, even when I am using natural light. Thanks for stopping by.

      Reply

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