Category: Dinner

CURRY UDON SOUP

Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.

I first tried curry udon soup at one of our favorite sushi restaurants. It was amazing…warm, thick, loaded with noodles, and so satisfying! My mind instantly started trying to figure out how I could recreate this soup at home. I knew there were three basic ingredients; udon noodles, curry, and chicken. So that is where I started, and I built the recipe from there.

One of the keys to this recipe is curry. This is not powdered curry or Indian curry that you would buy in the spice section of your grocery store. The curry used in this dish is Japanese curry, which is quite different from powdered curry. Japanese curry often has a thick gravy-like texture. The flavor is sweeter than the Indian variety and is umami-rich (a taste often described as meaty, broth-like, or savory). You can find Japanese curry in the Asian aisle of the grocery store. It’s usually sold in large square blocks that you will dissolve in your dish.

Another key ingredient is the udon noodles. Typically there are three ways to buy udon noodles; dried (like typical pasta), frozen and fresh. And yes, some options are much better than others, way better, in fact. I would never recommend buying dried udon noodles; when cooked, they do not have the texture that udon is known and loved for. I actually would avoid buying udon altogether if dried was my only option. Frozen is a step up from dried and most brands are pretty good. But fresh udon is the absolute best way to buy udon. And I don’t usually promote brands on my blog, but fresh Sun Noodles are by far the best I’ve found. Since they are fresh, they are sold in the refrigeration section. They will expire quicker than dried or frozen, usually within a couple of weeks of buying, so take note of the date. Follow the cooking directions on the package of whichever you buy. Fresh udon is only boiled for a couple of minutes, drained, and then rinsed in cool water to stop the cooking. Rinsing also removes some of the starch and prevents the noodles from sticking together. You want your noodles to have a chewy texture, not mushy, so take care not to overcook them.

I chose to use chicken for this soup. That’s how I first had it, so it’s how I recreated the dish. But I have also seen curry udon with thin-cut beef, pork, and no meat. So don’t be afraid to mix it up and try different meats.

Curry Udon Soup

Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Servings 4 servings

Ingredients
 

  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 pound chicken, boneless and skinless
  • 4 – 5 cups chicken broth, depending on how thick you want the soup, (see notes)
  • Curry, (I use half a package + 1 square of S&B Golden Curry, this equals 5 small squares)
  • 21-28 ounces udon noodles, fresh or frozen (preferably fresh Sun Udon Noodles)
  • Green onion, for garnish

Instructions
 

  • Slice the onion. Add the oil to a deep frying pan or pot, and add the sliced onions. Fry over medium-high heat until starting to turn translucent, about 5 minutes.
  • While onions are frying, cut up the chicken into bite-size pieces. Then, add the chicken to the frying pan and cook for 10 minutes.
  • Add chicken stock and bring to a boil.
  • Once the chicken broth is boiling, add the curry. Stir until the curry is completely dissolved in the broth, about 5 minutes.
  • Bring a large pot of water to a boil. Boil the udon noodles as instructed on the package (discard any sauce that came with the noodles). When noodles are done, drain and rinse in cool water. This helps to stop the cooking and keeps the noodles from sticking together.
  • To serve, place noodles in individual bowls and ladle curry mixture over the top. Garnish with sliced green onions.

Notes

4 cups of broth give you a very creamy, thick soup. 5 cups of broth give it a more soup-like texture.
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GRILLED CHIPOTLE CHICKEN WITH PEACH SALSA

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.

I’m always looking for recipes that fit the season. Rainy, cold weather needs warm comfort foods like soups and crockpot meals. Summers need grilling recipes and recipes that use fresh fruits that are ripe in the summer months.

This recipe has both; grilled and fresh fruit! The flavors in this dish are so unique! You get a little heat from the chipotle and jalapeno pepper, which is balanced with a cool, refreshing peach salsa bursting with summery flavors! I am confident this will be a hit in your home.

For this recipe

I always start with grilling the peaches. That way, they can cool as you prepare the other ingredients. Preheat the grill to medium-high heat (the temperature will vary based on your grill). Start by cutting the peaches in half and removing the pits. Brush a little oil on the cut side of the peaches. Put the cut side down on the grill. Grill the peaches for 4 to 5 minutes or longer (again, it will depend on your grill). Rotate the peaches a quarter turn halfway through the grilling. You want the peaches to begin to char (blacken slightly). Remove them from the grill and set them aside to cool.

While the peaches are cooling, begin preparing the salsa. Mix the chopped cilantro, red onion, diced jalapeno, lime juice, and salt. Stir to combine. Chop the cooled peaches and gently stir them into the salsa. Place the salsa in the refrigerator until you are ready to serve it with the chicken.

When grilling chicken, I always use thighs. Thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. The chicken is seasoned on both sides with a mixture of salt, chipotle seasoning, and garlic powder. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165°F.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions below so no one misses out on this fantastic recipe.

Stovetop Instructions:

On the stovetop, season the same way you would for grilling. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken you are using.

To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Grilled Chipotle Chicken with Peach Salsa

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Ingredients
 

  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons olive oil
  • 2 – 4 teaspoons chipotle powder, (amount depends on how much spice you want)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Salsa

  • 2 peaches, halved and pitted
  • ⅓ cup fresh cilantro, coarsely chopped
  • ½ heaping cup red onion, chopped
  • 1-2 jalapeno peppers, seeded and finely chopped, (optional)
  • ¼ teaspoon salt
  • 1 tablespoon freshly squeezed lime juice

Garnish:

  • 4 lime wedges
  • 1 avocado, sliced (optional)

Instructions
 

  • Preheat the grill on medium-high or high heat (it will depend on your grill).
  • Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
  • Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
  • While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
  • Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
  • Mix together the chipotle powder, garlic powder, and salt.
  • Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
  • To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Notes

On the stovetop, season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
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PANANG CURRY

Rich, thick, and creamy…just as a good curry should be! And to make something good even better, this recipe is loaded with chicken and lots of vegetables to make for a complete meal in one bowl! So grab a spoon and dig in!!

I love a good curry! But not just any curry; I like my curry thick, creamy, and full of meat and vegetables. So I made a lot of adjustments to this recipe until it was just the way I liked it. And I think you will too!

Let’s talk about the ingredients…

Panang curry paste: You certainly can make this from scratch. *Confession* – I have not even attempted to. I love the Panang curry paste that I use so much that I have not even thought about trying something else…Maybe someday I’ll try to make it from scratch, but for now, I use canned Panang curry paste.

Panang curry is usually less spicy than traditional red curry because it uses fewer red chilies, but there’s still a distinct kick of spiciness to it. Panang curry pastes vary somewhat from brand to brand. Still, they typically include dried chili peppers, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and cumin seeds.

Coconut milk: I’ve tried many different coconut milk brands; I’ve used organic and lite or low-fat coconut milk. I have sat on the grocery store floor and compared ingredients labels until my head hurt (seriously, I have). I have learned that there is a big difference between the various cans of coconut milk. So it’s worth choosing carefully. My first goal in choosing canned coconut milk is to avoid all the unnecessary added ingredients. The only canned coconut milk I will buy has three ingredients; coconut, purified water, and guar gum. Guar gum is a thickener and a food binder and is a common food additive. Some brands add color retainers, stabilizers, additional thickeners, and preservatives. To avoid all the other added ingredients, you may have to buy organic.

When buying canned coconut milk, the other choice you have to make is deciding between regular and lite (sometimes called low fat). I have tried using lite or low-fat coconut milk in my curries, and I have never liked the results. The curry is less flavorful and watery, not at all thick and creamy. I have also discovered that the lite coconut milk always has more additives to make up for the less fat, essentially creating a “false” creaminess using artificial ingredients…yuk! So if you want a full-flavored, creamy curry, you must buy regular coconut milk! You won’t regret it!

Fish sauce: For those not familiar with fish sauce, it is a liquid condiment made from fish or krill that has been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine. It has a strong, pungent smell that can be off-putting, but fish sauce is essential in creating authentic Asian flavored dishes. When used correctly, it enhances and complements the dish’s flavors and does not overpower or stand out. Sugar is often used, as it is in this recipe, to balance the strong salty taste of the fish sauce.

Bamboo: I discovered edible bamboo only a few years ago and thought it would go great in curry. Bamboo shoots have a texture similar to water chestnuts with a mild flavor. And not only are they delicious, but they are also good for you as well as a healthy source of fiber.

Thai Basil: Thai basil has purple stems, and its leaves are narrower and perkier than its Italian cousin. Bury your nose in a bunch of Thai basil, and you’ll smell anise, not pesto. Flavor-wise, it’s spicier and bolder, too. If you can’t get your hands on Thai basil, you can use Italian, but it will give you a slightly different taste. We usually have a bush of Thai basil growing in our garden, so it’s easy to go to our garden and pick a handful.

You certainly are not limited to the ingredients listed here. You can get creative with this curry and make it your own. There are so many things you could add to this curry. I have used long beans, green beans (only fresh, not canned), potatoes, carrots, and zucchini. You could even change the meat and use pork, beef, or fish.

Panang Curry

Rich, thick, and creamy…just as a good curry should be! And to make something good even better, this recipe is loaded with chicken and lots of vegetables to make for a complete meal in one bowl! So grab a spoon and dig in!!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 serving

Ingredients
 

  • 5 tablespoons Panang curry paste
  • 1 tablespoon cooking oil
  • 2 cans coconut milk, full fat
  • 2 pounds chicken, cut into 2-inch strips
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 onion, chopped
  • 1 or 2 large red peppers, cut into strips
  • 1 or 2 large green peppers, cut into strips
  • 1 small can of bamboo, (optional)
  • 10-15 Thai basil leaves, torn

For Thickening (see notes):

  • 4 tablespoons cornstarch
  • 4 tablespoons cold water

Instructions
 

  • In a wok or deep skillet, fry the curry paste in the oil over medium-high heat until sizzling and fragrant, 2 to 3 minutes.
  • Stir the coconut milk into the curry paste and bring to a boil.
  • Add the chicken and cook in the coconut milk for 10 to 15 minutes.
  • Stir in the sugar, fish sauce, onions, peppers, and bamboo. Simmer for 10 minutes.
  • **If you want your curry thicker, at this point, you can combine the cornstarch and water and mix well until the cornstarch is completely incorporated into the water. Then stir it into the curry quickly and continue stirring as it thickens (see notes).
  • Add the Thai basil leaves and serve over rice.

Notes

Before I even start to make this curry, I know that I will want it thickened. So instead of waiting until the end, I add the cornstarch mixture at the beginning to the heated coconut milk, but before it boils. It makes it easier to stir without the meat and vegetables getting in the way. But if you are uncertain whether or not you want to thicken the curry, it is OK to wait until the end.
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GRILLED ROSEMARY LAMB CHOPS

If you’re looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your friends and family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!

I love lamb, especially lamb chops! Just ask my husband. If we go out to a nice restaurant and there is lamb on the menu, there is no debating; I order the lamb!

But for years cooking lamb at home intimidated me. I don’t know why…I guess I assumed it wasn’t easy. But a few years ago, I found a recipe for lamb that looked amazing. My husband had been away on a business trip, and I wanted to cook him a special meal to welcome him home. So I thought I would try to cook lamb. I grilled the lamb (the only way I cook it), and it turned out amazing!! I don’t even remember the recipe, but it was just the first of many times that I have now cooked lamb. I don’t do it often, lamb can be expensive, and the stores here don’t always have it. But l can say that lamb no longer intimidates me! And my whole family loves eating it, including my kids!

The Recipe:

This recipe is so easy and simple and really lets the lamb shine. The key is fresh herbs. You would not get the same result with dried herbs. Honestly, I’ve never tried it with dried because this recipe is fantastic the way it is. We grow rosemary and thyme in our garden, so getting fresh herbs is not a problem. Before growing them, I just picked up the fresh herbs at the grocery store.

Take all of your marinade ingredients and blend them in a mini blender until everything is thoroughly combined and you have a paste.

Trim the extra fat off of the lamb. Lamb always seems to have quite a bit of fat on it. When I first started grilling lamb, I had a big problem with the fat catching on fire and ending up with a grill fire…charred lamb was not what I was going for! However, I have learned that trimming off most of the fat almost eliminates this problem, and the grilling is much more manageable.

Once your lamb is trimmed, brush the marinade generously onto all sides of the lamb. Next, lightly salt the lamb and let it marinate for at least an hour in the refrigerator.

When you are ready to grill the lamb, take it out of the refrigerator and let it come to room temperature (about 20 minutes). Preheat the grill on medium-high to high heat. Once the grill is heated, place the lamb onto the grill. Grill for about 2 to 3 minutes and flip. Grill for an additional 2 to 3 minutes. You are going for a sear on the outside and medium-rare on the inside. If you want to temperature check your lamb for doneness, medium-rare is 130F to 135F. Lamb shines when cooked to medium-rare, so I recommend not grilling it longer. Trust me; it will be juicy, full of flavor, and tender!!

When the lamb is done, remove it from the grill and let it rest for 10 minutes before you serve it. Enjoy!!

Grilled Rosemary Lamb Chops

If you're looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 6 minutes
Marinate Time 1 hour
Course Main Course
Servings 4 people

Equipment

  • Grill

Ingredients
 

  • 4 teaspoons fresh garlic, or 4 to 5 cloves
  • 4 tablespoons fresh rosemary leaves
  • 4 teaspoons fresh thyme leaves
  • 2 teaspoons salt
  • 6 Tablespoons olive oil
  • 8-10 lamb chops

Instructions
 

  • In a small food processor, blend together the garlic, rosemary, thyme, salt, and olive oil. Pulse until combined and creamy.
  • Trim excess fat off of lamb chops (see notes).
  • Lightly salt both sides of the lamb chops and then generously brush marinade on both sides of the chops. Let them marinate in the refrigerator for at least an hour.
  • When ready to grill, remove the lamb chops from the refrigerator and let them come to room temperature, about 20 minutes.
  • Heat the grill over medium-high heat, giving it a few minutes to heat up. Add the chops and sear for about 2-3 minutes. Flip the chops over and cook for an additional 3 minutes. You should have a nice brown sear on the outside and still have pink on the inside. Lamb is best-served medium-rare; the internal temperature should be around 125°F. (See below for a more well-done lamb chop).
    **If you want a well-done lamb chop, cook 5 minutes per side or until the internal temperature reaches 150°F.
  • When done, remove from grill and let rest for 10 minutes for serving.

Notes

Lamb often comes with quite a bit of fat still on the meat. I recommend trimming most of it off, not all, because fat does equal flavor and juiciness. The other issue I have run into is the fat catching on fire in the grill and my lamb chops being "fire-roasted," which is not what we are going for. Trimming the fat reduces the chance and size of the grill fire. If the fat does catch on fire, move your lamb chops to an area of the grill where there are no flames; when flames extinguish themselves, move lamb chops back. Do not leave them in the flames, or you will end up with charred chops.
Keyword dinner, grill, lamb, rosemary, thyme
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TERIYAKI CHICKEN

This chicken recipe is a winner, hands down! The rich, flavorful marinade and the smoky flavor from grilling make for an outstanding chicken dish. This one is guaranteed to WOW your family and friends alike!

This recipe has been my “go-to” chicken recipe for years. My husband and my kids get excited when they find out I’m making teriyaki chicken for dinner. The marinade in this recipe is what makes the recipe so unique! It is packed with so much flavor. The ingredients all work together to create a tangy, rich, yet smooth marinade that will make you reach for a second, third, or even fourth piece of chicken! I usually have to double this recipe to feed the four of us because my family devours this chicken. And honestly, this chicken is great as leftovers the next day, cold or reheated.

As I mentioned above, this recipe is all about the marinade. So the longer you can marinate the chicken, the better. If you can, I would recommend marinating overnight. If that is not possible or you forget to do it ahead of time, like me, 4 to 6 hours of marinating will still yield amazing results.

I prefer thighs for this recipe. They are just a juicier cut of chicken, and they grill nicely. Start by trimming off as much fat as you can.

Preparing the Marinade:

  • Hoisin sauce is a condiment based on fermented soybean paste with other flavors and spices. It adds an Asian flavor to dishes, combining sweet, tangy, and spicy elements. It is critical in this marinade and should not be left out. If you’ve never tried it, trust me, it’s amazing!
  • Any ketchup and or soy sauce that you prefer is fine.
  • Ginger is another ingredient that is key in this marinade. Do not use powdered ginger because you need the strong flavor of fresh ginger. You can find it in the produce section of most grocery stores. Just peel and finely dice the ginger.
  • Garlic should also be fresh, not dried. Dice the garlic.
  • You want to use pure sesame oil. It is referred to as toasted or dark sesame oil. Toasted sesame oil is known for its rich, nutty, toasty taste. It has a distinct toasted sesame aroma and adds a punch of flavor to recipes, and this recipe is no different. Just be sure you don’t use light sesame oil; it is too neutral and doesn’t have enough flavor to complement the marinade.
  • Rice vinegar is vinegar made from fermented rice in East Asia and Vietnam in Southeast Asia. It can be used as a sweetener in some stir-fries, dressings, sushi rice, etc.  In this recipe, the vinegar gives the marinade a slightly tangy taste.

Mix all the marinade ingredients together and add the trimmed chicken. Stir to cover the chicken completely. Cover and refrigerate for 4 to 6 hours or overnight.

Usually, I post directions on how to grill the chicken and cook the chicken on the stovetop. But this is one of those recipes that needs to be grilled to be really good. Trust me on this…It gives it a smoky depth of flavor you can’t get cooking on a stovetop.

When you are ready to grill the chicken, let it sit at room temperature for 20 minutes. Meanwhile, heat your grill to medium-high or high heat (it will vary based on your grill).

Place the chicken on the grill. I like to spoon any marinade left in the bottom of the bowl onto the chicken. Marinade equals flavor! Grill the chicken for 5 to 6 minutes per side. Always check that the internal temperature reaches 160F. (Temperature of the grill and grilling time will vary based on your grill).

Let the chicken rest for 10 minutes before serving. Garnish with green onion and toasted sesame seeds.

Teriyaki Chicken

This chicken recipe is a winner, hands down! The rich, flavorful marinade and the smoky flavor from grilling make for an outstanding chicken dish. This one is guaranteed to WOW your family and friends alike!
4.50 from 2 votes
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Prep Time 30 minutes
Marinating Time 6 hours
Course Main Course
Servings 4 Servings

Equipment

  • Grill

Ingredients
 

  • ¼ cup ketchup
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons sesame seed oil
  • 8 boneless chicken thighs

Garnish

  • toasted sesame seeds
  • green onions, sliced

Instructions
 

Marinade

  • Mix the ketchup, hoisin sauce, soy sauce, rice vinegar, minced garlic, minced ginger, and sesame seed oil in a medium bowl. Set aside.
  • Trim off any extra fat from the chicken. Add chicken to the marinade. Stir to distribute the marinade onto the chicken evenly. Cover with plastic wrap and place in the refrigerator for 2 to 6 hours (the longer you marinate, the more flavorful the chicken will be). Stir a couple of times while the chicken is marinating.

Grilling the Chicken

  • Preheat the grill on high heat.
  • Once the grill has heated up, place chicken on the grill. Spoon any remaining marinade onto the chicken.
  • Cook chicken for 4-5 minutes (or longer, depending on your grill, see notes). Flip and cook the other side for an additional 4-5 minutes. Using a meat thermometer, check that your chicken has reached an internal temperature of 160°F.
  • Remove from the grill and allow to rest for 10 minutes before serving.
  • Garnish with toasted sesame seeds and sliced green onions.

Notes

This is one of those recipes that really needs to be grilled to taste the way it is supposed to. So for this recipe, I have not included stovetop directions. 
Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, always use a meat thermometer to check if it is done. Your chicken is done when the internal temperature reaches 160°F.
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CHICKEN AND DUMPLINGS

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes’ winning flavor. I know this will become one of your family favorites, just like it is with mine!

We all have those dishes that we call our “comfort food.” This one definitely makes the list for me! My whole family loves this recipe and rarely do they ever leave any leftovers.

For this Recipe:

You can grill the chicken, which is my preference, cook it on a stovetop, or even use leftover chicken. I usually grill my chicken; grilling adds a rich, deep flavor to the chicken. I season the chicken with a bit of oil, salt, and pepper before I grill or cook it. You can use either thighs or breasts.

  • To grill: Season and grill on medium-high or high heat for 5 to 6 minutes per side. Always check that the internal temperature reaches 160°F. (Temperature of your grill and grilling time will vary based on your grill).
  • Stovetop: Season the same way you would for grilling. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place the chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160°F. Cooking time will always depend on the thickness of the chicken.
  • Allow your chicken to cool, then chop. Of course, you’ll also want to chop up all your vegetables.
  • Melt the butter over medium-high heat in a large pot (like a dutch oven). Add the chopped onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften. Add the fresh garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute. The flour acts as a thickener for the soup.
  • Next, add the evaporated milk and the chicken stock and stir together until combined well.
  • Bring the soup to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

For the Dumplings

  • Mix all the dry ingredients with a whisk, create a well in the middle and add the milk and melted butter.
  • Using a wooden spoon, mix until just combined and a nice dough forms. Your dough should be slightly sticky but not wet.
  • Scoop the dumplings directly into the soup. I use a 1 1/2 tablespoon cookie scoop. It gives you nice size dumplings that are uniform in size. If your dumplings are different sizes, they will not cook evenly.
  • Cover and cook at a low simmer. They should take about 15 minutes to cook. After 15 minutes, I like to take one dumpling out and cut it open to make sure they are cooked all the way through.
  • Serve right away, and enjoy!!

Chicken and Dumpling

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes' winning flavor. I know this will become one of your family favorites, just like it is with mine!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • 6 tablespoons butter
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 12 ounce (1 can), evaporated milk
  • 48 ounces chicken stock
  • 4 cups cooked chicken, chopped
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ½ teaspoons pepper, or to taste
  • 1 ½ teaspoons salt, or to taste

Dumplings

  • 2 cups flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ¾ cup, (6 ounces), milk
  • 4 tablespoon butter, melted

Instructions
 

  • In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften.
  • Add garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and stir together until combined well.
  • Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

Dumplings

  • In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme.
  • Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a nice dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Place the lid on your pot and lower the heat to a low simmer (you don't want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut one dumpling in half to make sure they are cooked through.
  • If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
Keyword chicken, dumplings, soup
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