Homemade Chicken and Dumplings in the Ninja Foodi

hi there and welcome to the salted pepper where we cook for real life using real food and we keep it real simple and today I'm going to show you how to make a super easy and extremely delicious chicken and dumplings and the way I make my dumplings might be a little bit different than you're used to so stick around for that the first thing we're gonna do is get the Ninja foodi turned on sear saute on high and hit the start button and we're gonna put in two tablespoons of butter no need to even let that melt or anything just go ahead and throw in your vegetables now I'm making a half of a batch of the chicken and dumplings so my written recipe is going to be double these amounts but I've made it so many times in the testing that our freezers full of chicken and dumplings so I decided to just cut this one down to a half of a batch so what I have here is a 1/2 of a cup of celery and about 1/2 of a cup of carrots and they are both cut in about 1/4 inch slice we're gonna put those in and then we're gonna add in this is 1/2 of an onion and it's a little over a half of a cup of onion put that in that's diced about a quarter inch dice as well now you can make your vegetables a little bit smaller if you'd like but I think chicken and dumplings you know you want to see those vegetables you want it to be a hearty kind of super stew it gets more like a stew if you ask me all right so let's let that butter melt and the vegetables sauteing a little bit we're gonna add in just a tiny bit of seasoning and this is something that you're gonna have to use your judgment with because I'm using a combination of bone broth and also some homemade stock that I made when I actually when I pressure cooked the chicken so this is super flavorful and really seasoned up so I don't need as many spices so if you're using a plain chicken broth or even a bone broth that doesn't quite have as many seasonings in it you might want to add a little bit more salt and pepper but this is an eighth of a teaspoon of pepper that's coarsely ground and a quarter of a teaspoon of salt and that's it so it's very small amounts but again you know if you're using some other kind of stock then it's not homemade I won't have as much flavor so you might even add in like a pinch of dried thyme into that let me put this over here real quick all right so what I have here is a half of the chicken that I pressure cooked the other night and this is the leftover so this is a great recipe to make with leftover chicken if you want to make a small batch like I'm doing today if you have a half of the chicken you're good to go even a little bit less would be fine or you could pressure cook the whole chicken or get a rotisserie chicken at the store this is a great use for a rotisserie chicken just grab it then you're just gonna take the meat off take the skin off don't throw those away though put those into a bag put them in the freezer when you have about 3 to 4 pounds of bones and skin from your chicken make your own bone broth it is absolutely delicious and super easy to do in the Ninja 30 all right so I'm just gonna get the skin off of my chicken breast I kind of pull it out a little bit comes apart very easily here put that to the side we'll work on the chicken breast first so what I'm gonna do is just kind of crack there's like a little bone here just cracking it so that I can kind of get the bones off of this chicken breast so there we have a chicken breast and here is the chicken tender that's what everybody goes crazy about so we're gonna pull that pull that out and just make sure that there's no more good usable meat and it looks like we've got most of it so that's good alright so I'm just gonna put that over there and for this what I'm doing I'm not gonna cut them not gonna dice it up I'm just gonna pull it apart I want kind of rough edges because I want this to be rustic but you could dice it up too so I'm just pulling it apart into little pieces and we're gonna throw that in the pot as well get the rest of the skin off yeah break this in half now there's usually another little cartilage here that I just pull off that can go into the bone broth as well and there's one little bone usually right about here or cartilage and I think I I must have left it on the the actual breast bone so that's good but there's a little piece here I want to get off there you go and I'm just gonna shred this pull it in half shred it and put it in now be careful make sure you don't have any bones in there nobody wants to bite into a bone when they're eating their chicken and dumplings all right I'm not even worried about the size of these really just kind of breaking it off now the pot is sizzling so we're sauteing our vegetables which is great we're only gonna go under pressure for two minutes so like I said this is a really simple simple dish to make so while the pot is building pressure and pressure cooking our stew we'll make up our dumplings all right so I'm pulling off the leg and I'm gonna work with the thigh here now when you pull apart the thigh this is not undercooked it's just the color of the thigh meat that's good alright so there's a bone back here so I'm just running my thumb underneath of it to pull the meat away the best I can I'm sure there's an easier way or a different way to do this however you're used to doing it it's perfectly fine all right that looks pretty good it smells so good already oh my goodness now I'm gonna have a good amount of chicken in here that's probably about two cups a full recipe calls for three cups of chicken so you could probably make a full recipe with a half of a chicken so this is gonna be some real chicken e chicken and dumpling soup but that's okay it'll be delicious all right let's get this off now to me the leg I don't know maybe I'm just not a fan of chicken legs on Hannah I think the Demi is usually a little bit drier but and there's not a whole lot on here but I'm gonna go ahead and just pull off what I can but if some of the meat goes into my bone broth that's okay too it'll give good flavor and that looks good I could get a little more off but I'm not gonna worry about it and I'm not gonna worry about the wing there's not enough there I'm gonna leave that intact for my bone broth alright that's plenty I could get some more off there too but I'm gonna leave that for my bone broth as well alright great so I'm gonna go and wash my hands up and let this saute for about another minute we'll add in the rest of our ingredients and get that under pressure all right so I'm just giving this a little stir and we are ready to go under pressure it looks fantastic so for the half of a recipe like we're making here today you need four cups of chicken broth bone broth your homemade stock whatever you want to do so I chose my homemade which I only have a little shy of two cups and then I also picked up some bone broth now beau Roth can be a little bit pricey I find it worth it when you're making a stew like this I really do I think the extra a little bit of money if you don't want to make your own go with a bone broth it's got more more depth of flavor and I think that you'll be pleased with the results so I'm gonna fill this up so that it's 2 cups we're gonna go ahead and pour that in and then another 2 cups so a full recipe obviously would be 8 cups which would be two cartons and you can see the difference now I don't have any regular chicken stock up here to show you but this is much darker it's just got a ton of flavor so definitely for this recipe go with the bone broth if you don't make your own alright so pour that in alright so the last ingredient we're gonna add in is some cream of celery soup which now I don't use canned cream of celery soup I make my own but you can use a can one cup is what we want for or half of a recipe if I've got celery that's kind of wilting I will make my own cream of celery soup it is really easy in the Ninja foodie I will have the instructions for how to do this in the written recipe which I will link to below this video so you click the seam or you'll have a link it'll go to my website and then you can get the recipe for the cream of celery soup as well as the written recipe for the chicken and dumplings so this is one cup I'm gonna add that in on top now don't stir okay and sometimes I'll add this in and I'll have it in the freezer and you can add it in frozen no problems with that but we don't want to stir it in because we don't want to combine the thickness of the cream of celery soup with the thin chicken stock or chicken broth or bone broth because we might have trouble coming under pressure so you don't want to stir at this point so if you're using a can you can do one or two things put it on top or you can reserve it and stir it in after the fact and that's fine too so you could pressure cook without the cream of celery all right so let's get the pressure cooking lid on the ninja foodie and we're gonna go ahead and take the valve in the back to seal and we're gonna go to pressure high is what we want and the time we want two minutes that's it two minutes so that'll give us enough time it'll take about eight minutes or so for the pot to come up to pressure two minutes of pressure cook we can do an immediate release so we will make up the dumplings they'll be ready to go in and dinner is ready in no time at all all right so let's make some dumplings now there are two different kinds of dumplings which I only consider they're one kind of dumplings and that's Drop dumplings but also people put a noodle type of dumpling into their chicken and dumplings this is a drop type of dumpling it's super easy to make some of the ingredients might be different from what you're used to seeing but trust me it is absolutely the latest the fluffiest little pillow of joy that you will ever have in a chicken and dumpling soup because I've got to confess I'm not a fan of chicken and dumplings I don't like to bite into a big dough ball so I wanted to create something that was light and fluffy and flavorful and that would pair perfectly with the chicken and vegetable stew kind of dish that we have going on so let's get started with that it's super easy to do so and if you're used to using canned biscuits give this a try you'll be very surprised it's super easy so I am gonna sift my flour because I want to aerate it I want it to be nice and light and keep those dumplings nice and light sore no clumps so I'm just gonna take a tablespoon or two you use any kind of sifter I have a bigger one where I could dump the whole thing in but it is being washed so I'm gonna use this small one which works perfectly fine just takes a few minutes longer and I'm not dumping it in because i know i would miss so that's why i'm using a tablespoon here to to scoop it in i'm not gonna worry about sifting the salt i'm using a fine grind sea salt it would get caught up in here so i'm just going to pour it in afterwards all right one or two more of these to go our pots about to come to pressure I can hear it starting to release a little bit of steam like it does and red button is about to pop up so that took maybe eight minutes not even probably it was pretty quick all right perfect all right so to the flower I'm going to be adding in a half of a tablespoon of baking powder this is what's going to allow our dumplings to kind of puff and become nice and light and I don't call it leavened and this is a half a teaspoon of sea salt so I'm just gonna put that in very small amount again I'm making a half of a batch all right so let me just mix this up a little bit here and then we're gonna cut in our butter now this is two tablespoons of salted butter and I cut it up and I put it in the freezer so it's nice and cold we're gonna cut this in to the flour like we do when we make biscuits and if you want to make biscuits I have got a great homemade biscuit recipe and I'll link to that right up there pour this all in and you want to use either a pastry cutter or a fork or something to combine the butter with the flour and it will start to resemble a coarse crumble and we are under pressure but we haven't started the countdown yet so this is like perfect timing because by the time you make the dumplings the ninja 30 will be done cooking the chicken stew part of it and you'll be able to plop them in let them simmer for a few minutes to get all the flour cooked through and you'll be eating your chicken and dumplings all right that looks good make sure you get all that good butter now some chicken and dumpling recipes call for an egg I didn't do that because I feel like it might make it a little heavier I wanted a really light dumpling all right so the next thing we're gonna add in is some fresh thyme this is just regular English time and I'm gonna add in about a teaspoon and a half to two teaspoons I'm just gonna pull these right off the stem now if you didn't have fresh thyme and you didn't want to buy it from the store you could certainly use dried thyme leaves that would work as well the rule of thumb is use a third of the amount so I would use probably like a quarter of a teaspoon or maybe a heaping quarter teaspoon if you're making a half of a batch if you're making a full batch then I would do about a half of a teaspoon of the dried thyme leaves not ground thyme you want the leaves all right and I'm just eyeballing this it's not you know if you go over or under a little bit it's not gonna make that much difference but this adds a great flavor to the dumpling and they also look pretty cuz you can see like the little bits of green in there not just like a big dough ball all right now you could also throw some fresh thyme into your the chicken soup stew whatever you want to call it in the Ninja frutti before you go under pressure or afterwards stir some in if you wanted to use some extra time in there especially if you don't make your own bone broth that would give a nice flavor mine was already really well seasoned so I didn't do that okay so we have one tablespoon of sour cream that we're gonna put in here I made it like a little well in the middle that's not necessary though you can jump it right on top and oh before we get to mixing so we have gone under pressure for the two minutes I'm gonna go ahead and do an immediate release all right the red button depressed so we have released all the pressure we can open up the pot I'm gonna do this away from me so that the steam doesn't come towards my face I encourage you to do that as well this pot is very hot it looks beautiful oh my gosh it looks so good so what we're gonna do here is just give it a stir to combine that cream of celery soup throughout all right good and now because we're gonna be dumping in or dropping in our dumplings we want to keep this hot and keep warm isn't going to be quite hot enough for what we want so I'm gonna take it over to the Sears saute and I might be a little much for right now so I'm gonna go to medium and hit start so that's gonna keep the heating element on the bottom heating this stew I'm gonna call it stew because it's not really soup to me it's - it's gonna keep it heating up because we want it to be boiling or at least simmering rapidly when we put in the dumplings so okay we have the sour cream in here with our dry flour mixture and what I'm gonna do is add in one tablespoon of half-and-half probably gonna end up using about two tablespoons of half-and-half for the half of the recipe so go ahead I'll put in two they were just a little shy of two tablespoons so I might have to add a little more but what you want to do is stir until it comes together in just like a very loose um dough because we're gonna press it together and then form our dumplings this is another dough that you don't want to overwork which is good news that means we don't really need it that much all right I think I need just a tad bit more of a half and a half for a full batch I put in a quarter cup of half-and-half so I think it should be about two tablespoons but it looks a little dry so I'm gonna add just a little bit more alright that looks like it's coming together pretty well so now I'm gonna go ahead and just dump this out onto my cutting board I didn't even flour the surface you can certainly do that if you'd like I just don't really feel like it was necessary for this and I still might have to add in a little bit more of that half-and-half so use your judgement you want it to be a dough that will hold will fold together and not be crumbly but you don't want it too wet and I think this is just a little too crumbly still so I'm gonna go ahead and just push it down here and add a little bit more but add a small amount at a time because if you go overboard you'll end up with a wet dough and you don't want that either no just pull that and that's coming together a little better and I am really just folding to incorporate I'm not gonna need or push or do much working with the dough at all I just want all the flour to be combined into the dough and if I feel like I need a little bit more half a nap I'll put it in and I might see it's still a little crumbly there so let's just go ahead and put another little bit in and that should do it though so I probably ended up using about three tablespoons all together I'll be careful so I don't get it all over the cutting board just combined it there we go all right now it's coming together good and our soup there our stew is looking good too alright so it's a nice soft dough it's come together looks good I'm not gonna worry about any of that I can push it in but not gonna worry about it okay so now the easy part now we're just gonna make some dumplings so what I usually do is just sort of make it into like a little rope now the remember when you're making dumplings they are going to puff up quite a bit so you want to make them on the small side if you want them to be bite-sized pieces if you want them bigger you can certainly make this a little bit bigger but what I do is just kind of pick it around like this and I just pull off so I'm gonna pull off like this much I don't worry about working with it I don't ball it up or anything because this is what's gonna keep it nice and light and fluffy and then you just throw it in so they're about the size of a dime is the way I like them again you can make them any way you like but let me pull this one out that's already puffed up so that you can really see how big they get so that little dime size has already puffed up to be a nice sized bite and then just do that with the rest of the dough it doesn't matter if they're exact either okay if some are bigger some are smaller not gonna matter now if you make some really small and some really big you're gonna have to cook the stew longer you need to get the bigger ones cooked through oh this is fun I never thought I'd have fun making chicken and dumpling soup because it always sounded like something I wouldn't even like to eat but oh boy this one is so delicious and I really hope you make these dumplings because they are amazing they're really puffing up in there what I like to do is just go ahead and let this stew simmer for about 10 to 15 minutes then give one of the dumplings of taste and make sure you don't taste any flour if you taste some flour or taste doughy they're not done yet so just simmer it a little bit longer the other thing you could do at this point if you're not gonna eat right away so you could put it on the slow cook function on high and just leave it like that for a little bit and once it's cooked you can put them on you can put it on the keep warm function too and the three heats beautifully I have it frozen it yet though so I don't know about that but I know it reheats beautifully and the dumplings do not get overdone it's really wonderful you know I may not have mentioned how much flour I had it's three quarters of a cup of flour that I used so the full recipe calls for one and a half cups and this is making about eight cups of soup so maybe even a little bit more than that so I would say this is a good six six to eight servings of they check in a dumpling soup but you could double it I have made a double batch and it's fine in the six and a half works that's what I'm using six and half a quart I always get that question so because sometimes it looks everything looks like a little bit bigger on on camera so people wonder am I using the 8 quart because it seems like I can put a lot of food in there and I always I always cook with the six and a half quart unless I specify like I did in my homemade yogurt I use the 8 quart because that's what I had ready to go and I could tie that up longer and so and if you're interested in making yogurt that's delicious too I will link to that recipe right up there all right so we are finished plopping these in they look beautiful just gonna give him a nice little stir and I'm gonna turn the heat down now one of them actually just fell apart because I stirred it too soon but that's okay it'll still be delicious so let them set up before you give it a stir which I usually do but I just put that last one in and I just stirred it around too fast so you want to let them cook and puff up and set up before you stir all right so I'm gonna bump the heat down now to let's say let's go down to low medium and just let this simmer for about 10 to 15 minutes and then we'll give it a taste so I simmered the chicken and dumpling stew for about 10 to 15 minutes and then I put it down to low because it was really boiling so now it's just on low and you could keep it that way for quite some time or you could turn it to the slow cook function or you could turn it on keep warm if you weren't gonna serve it right away and it'll be just fine all right so let's dig in it looks so beautiful let's just dig in some of this and get a nice bowl of the chicken and dumplings now you could garnish this as well with some fresh thyme that would look absolutely beautiful I'm not gonna worry about it cuz I used all my fresh thyme that I had gotten from our greenhouse in the dumpling so I'm not gonna worry about that all right let's dig in it's gonna be hot there so I don't have to be careful so let's taste this broth first of all the broth with the cream of celery soup is like just thick and delicious but still I mean not so thick that it's real heavy it's just it's like velvety the oh my gosh this is even better than like just plain old chicken noodle soup this is a fantastic all right let's get a celery on a carrot see if they're cooked perfectly perfect okay now for the star of the show our little dumpling now it should be light and fluffy kind of melt in your mouth and it should not taste doughy at all so let's see if we accomplished that I am now a fan of chicken and dumplings and so is my husband and when I told him I was gonna test this recipe he is like uh that's not my thing like well it's not my thing either but people love it and they're asking me for it so I'm gonna do it and we were both amazed and held delicious this came out and the chicken in here is superb everything about it is perfect it's seasoned perfectly but again if you taste it and you need more salt add some more salt pepper you can add some more dry thyme I mean you definitely customize it to your to your taste and serve it up and enjoy you saw how easy it was to make those dumplings from scratch I really encourage you to give it a try not only are they 10 times better than prepackaged you made them yourself this is 100% homemade chicken and dumplings you're gonna love it

Channel: The Salted Pepper

Views: 90,809

Keywords: Ninja Foodi, Ninja Foodi Recipes, The Salted Pepper, chicken and dumplings in the ninja foodi, chicken and dumpling recipe, homemade chicken and dumplings, Instant pot chicken and dumplings, homemade chicken and dumplings in the ninja foodi, how to make dumplings from scratch, one pot dinner in the ninja foodi, easy chicken and dumplings, chicken and drop dumplings, how to make drop dumplings

Id: aFNipYZOycE

Length: 29min 13sec (1753 seconds)

Published: Sun Jul 21 2019