Rachael Ray’s Italian Chicken and Dumplings Recipe
Contemplate for a moment an effervescent and savory dish that tantalizes the senses, conjures images of Italy’s rolling hillsides and is prepared in just thirty minutes. The answer to this captivating contemplation is none other than Rachael Ray’s Italian Chicken and Dumplings recipe.
From humble beginnings as a simple chicken soup, Rachael Ray has remastered this classic dish into a meal that combines fragrant aromas with robust flavors guaranteed to delight your palate. Whether you are seeking an entrée to impress at a dinner party or seeking comfort food for cozy nights, this recipe will surely be a triumphant addition to your culinary repertoire.
With bites of tender chicken, savory dumplings, and fresh vegetables, the distinctive quality of this recipe resides in its ease of preparation, extensive use of natural flavors, and compatibility with all seasons. Allow yourself to indulge in a whirlwind culinary adventure and emerge victorious with every bite of Rachael Ray’s Italian Chicken and Dumplings recipe.
Why You’ll Love This Recipe
Let me tell you why Rachael Ray’s Italian Chicken and Dumplings recipe is going to be your new favorite meal. First off, it’s packed with amazing flavors that will make your taste buds dance with joy. The combination of lemon zest, parmigiano-reggiano cheese, pine nuts, garlic, and fresh parsley leaves create a savory and bold taste that’s truly irresistible.
But it’s not just the flavor that makes this recipe amazing. It’s also incredibly easy to prepare. With just a few ingredients and 30 minutes of your time, you can have a delicious and satisfying meal on your table. And who doesn’t love fast and tasty cooking?
Plus, this recipe is incredibly versatile. If you’re feeling creative in the kitchen, you can easily make substitutions or variations to tailor it to your liking. Whether you want to add more veggies like white mushrooms or experiment with different herbs like basil leaves, the choice is yours.
And let’s be honest, who doesn’t love dumplings? This recipe’s chicken dumplings are absolutely scrumptious and a perfect addition to the soup-base of the meal. So if you’re looking for a comforting and hearty soup that will satisfy your hunger while giving you an abundance of flavors in every bite, this recipe is for you.
So whether you’re cooking for yourself or feeding a crowd, Rachael Ray’s Italian Chicken and Dumplings recipe won’t disappoint. It’s simple to make yet so delicious and full of flavors that will have everyone coming back for seconds.
The Ingredients You Need
To make Rachael Ray’s Italian Chicken and Dumplings, you will need the following ingredients:
- 2 tablespoons extra virgin olive oil, divided
- 5 tablespoons unsalted butter, divided
- 2 pounds boneless skinless chicken tenderloins, diced into bite-sized pieces and seasoned with salt and freshly ground black pepper
- 1 garlic clove, finely minced
- 2 celery ribs, sliced
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Zest of 1 lemon
- 8 cups chicken stock
- Parmigiano-reggiano cheese, grated for topping
- Fresh parsley leaves, chopped for garnishing
For the dumplings, you will need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Salt and freshly ground black pepper to taste
- Pine nuts, toasted and chopped
- A handful of fresh basil leaves, finely chopped
- Extra virgin olive oil as needed to bring the dough together
You can easily find all these ingredients at your local grocery store. You can also use chicken thighs if tenderloins are not available.
The Recipe How-To
Now that we have gone through the ingredient list, it’s time to start cooking! In this section, I will take you through the step-by-step process of making Rachael Ray’s Italian Chicken and Dumplings recipe. Remember to read through the entire recipe before beginning to ensure you have all necessary ingredients and equipment.
Preparing the Chicken
First off, we’re going to prepare our chicken tenderloins. Wash and dice 2 pounds of boneless, skinless chicken tenderloins into bite-sized pieces. Once cut, generously season them with salt and freshly ground black pepper.
Making the Soup Base
In a large soup pot over medium-high heat, add 2 tablespoons of extra-virgin olive oil. Once heated, add 2 cups of diced celery, 1 cup of diced onions, and 1 cup of diced carrots. Cook until the veggies become tender – this should take around 5 minutes – then add in your bite-sized chicken pieces.
Continue cooking for another 10 minutes until the chicken has browned on all sides. Then add in 8 cups of chicken stock and a bay leaf to give it additional flavor.
Making the Dumplings
Whilst your soup is simmering away, it’s time to prepare your dumplings. In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of minced garlic, a handful of chopped fresh parsley leaves, grated parmigiano-reggiano cheese, and some toasted pine nuts for extra crunch. Mix well until everything is combined.
Create a well in the center of your flour mix and add in two whisked eggs along with some grated lemon zest, chopped basil leaves, salt & pepper seasoning (season to your liking), around 5 tablespoons of melted butter, and enough milk so that the mixture forms a sticky dough.
Using two spoons or an ice cream scoop, form bite-sized dumplings onto parchment paper.
Finishing Off Your Soup
When both soups are done cooking (your chicken soup base and dumpling soup), it’s time to bring them together. Add all the prepared dumplings into the chicken soup pot; let simmer for at least 5-7 minutes or until each dumpling is cooked through.
Once you’re happy with your chicken soup consistency, ladle it into bowls and garnish with freshly grated parmigiano-reggiano cheese plus some chopped fresh parsley leaves if desired!
Substitutions and Variations
Are you looking to add some personal touches to this recipe? Luckily, there’s plenty of room for creativity! Try experimenting with different herbs and vegetables for a unique twist on the classic Italian flavors.
If you’re not a fan of mushrooms, swap them out with another vegetable such as zucchini or bell peppers. You can also try adding in some chopped spinach for an extra pop of color and nutrition.
For a lighter version of the dish, use boneless, skinless chicken breasts instead of chicken tenderloins. This will reduce the fat content and calorie count while still keeping the great taste.
If you’re vegan or vegetarian, substitute the chicken with tofu or tempeh and use vegetable instead of chicken stock. You can also replace the Parmigiano-Reggiano cheese with a plant-based alternative or omit it entirely.
Feeling adventurous? Experiment with different types of dumplings such as gluten-free or whole wheat for added texture and flavor. Don’t be afraid to get creative and make this recipe your own!
Remember, cooking is all about having fun in the kitchen and trying new things. Get inspired by your favorite ingredients and take this recipe to new heights!
Serving and Pairing
Ah, the moment of truth: it’s time to serve your masterpiece! You’ve done all the hard work, and now it’s time to enjoy the fruits of your labor. Rachael Ray’s Italian Chicken and Dumplings dish is a hearty and filling meal, perfect for serving on a chilly evening or any time you’re craving something comforting.
To serve, ladle the chicken and dumplings into a bowl or soup plate, making sure to get plenty of both broth and solid ingredients in each serving. Garnish with a sprinkle of freshly chopped parsley leaves, pine nuts, and grated Parmigiano-Reggiano cheese for added flavor and texture.
This dish pairs well with crusty bread or garlic bread, which can be used to sop up any remaining broth in the bowl. A simple green salad with a lemony vinaigrette is also an excellent accompaniment, providing a bright contrast to the rich flavors of the chicken and dumplings.
For those who want to take this dish to the next level, try pairing it with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. The acidity of these wines will cut through the richness of the dish while complementing the bright herbs and lemon zest.
If you prefer red wine, go for something medium-bodied like a Sangiovese or Chianti. The earthiness of these wines will pair well with the mushrooms and garlic in the dish while standing up to its bold flavors.
In short, this comforting Italian chicken and dumplings calls for uncomplicated sides that highlight rather than compete with its flavors. Whatever you choose to pair it with, savor every bite – you’ve earned it.
Make-Ahead, Storing and Reheating
One of the best things about Rachael Ray’s Italian Chicken and Dumplings recipe is that it can be made ahead of time and stored for later use. The dish can be prepared a day or two ahead of time and stored in the refrigerator or frozen for longer-term use.
To store the dish, ensure that it has cooled completely before placing into an airtight container or zip-lock bag. For freezing, put a label with the date on the container/bag to keep track of its freshness. If you’re planning on reheating this dish from frozen, let it thaw completely before reheating.
When reheating, you can use a microwave or a stove to get the job done. For microwave reheating, transfer only what you need to a microwave-safe dish and place it in the microwave for approximately 2-3 minutes at high heat until warm enough. When reheating on the stove, transfer the chicken soup to a pot with some added water and heat over medium-high heat for 5-7 minutes, stirring occasionally until heated through.
Since the dumplings will have already absorbed most of the liquid from the soup, adding more water will ensure that everything is warmed through without getting too dry. One thing to note; overall, reheating works best when done slowly over low heat so that nothing burn but heats evenly.
In conclusion, this recipe is perfect for anyone looking for make-ahead meals that can be quickly reheated on busy weeknights while still having all its flavor intact. Just remember to follow these simple steps so that each bite remains as fresh as ever!
Tips for Perfect Results
Achieving perfect results in any recipe, like Rachael Ray’s Italian Chicken and Dumplings recipe, is not just about following the instructions to a tee. It is also about understanding the nuances of cooking and knowing what subtle changes can be made to achieve even greater heights of deliciousness. As someone who has made this recipe multiple times, here are some tips for creating the tastiest chicken and dumplings that you could ever sink your teeth into.
First and foremost, I highly recommend using all-purpose flour when making the dumplings. While it may be tempting to substitute with other types of flour or even pre-made biscuit dough, doing so will rob this dish of its delightful lightness. The dumplings should be tender and fluffy on the inside, and that effect can only be achieved by using all-purpose flour.
Next, make sure to really season the chicken well with salt and pepper before browning it. This is often overlooked but is critical for layering flavors throughout the dish. A well-seasoned chicken tenderloin will add more depth to the dish than a bland one.
In addition to seasoning the chicken properly, choose good quality chicken tenderloins as a base for this savory dish. Opt for organic or free-range chicken if possible. And while boneless, skinless chicken thighs can work in this recipe in a pinch, using tenderloins will deliver better texture and will hold up better in the final product.
Another tip that I have found essential in achieving perfect results is to keep stirring gently as you add the dumplings into the pot of soup. This prevents them from sticking together or sinking too much to the bottom. Additionally, make sure you’re not crowding too many dumplings into one pot as they need ample space to cook evenly.
Last but not least, don’t rush things! While we all want dinner on the table ASAP, simmering your Italian Chicken and Dumplings slowly will allow flavors to meld together absolutely perfectly. Give it 20-30 minutes to come together beautifully, making sure you taste as you go along and adjust salt/pepper levels as needed.
With these tips in mind plus some practice in your kitchen, you’ll serve up a perfectly balanced and utterly satisfying second helping of Rachael Ray’s Italian Chicken and Dumplings recipe in no time!
As your ultimate articulative assistant, I anticipate that you might have some questions about this recipe. Let me clarify some frequently asked concerns to help you perfect this dish.
Are dumplings better with butter or shortening?
When making dumplings, both shortening and butter can be used interchangeably. Shortening lends a slightly tender quality to the dumplings, while butter offers a distinctive flavor that I personally enjoy. It’s a matter of personal preference when it comes to selecting the fat to use in this recipe.
What is a good thickener for chicken and dumplings?
One way to make chicken and dumplings have a thicker consistency is to use cornstarch. To do this, you will need to combine 2 tablespoons of cornstarch with 1 cup of cool water, stirring it until it is well-mixed. Next, make sure the soup is boiling properly before adding the cornstarch mixture and stirring it in thoroughly. This will help to thicken the soup and give it a more satisfying texture.
What are traditional Italian dumplings made of?
When crafting these bite-sized dumplings, you’ll commonly find semolina, parmesan cheese, flour, eggs, salt, and potatoes as key ingredients.
Should chicken and dumplings be covered or uncovered?
To ensure that the dumplings come out perfectly fluffy and light, it is important to cover the pan and leave it be for about 15 minutes. Avoid the urge to peek and uncover the pan while the dumplings are cooking, as this will release the steam needed for proper steaming. Just let the dumplings do their thing and trust the process.
In conclusion, Rachael Ray’s Italian Chicken and Dumplings recipe is a must-try for anyone looking for an easy, flavorful, and hearty meal. The combination of tender chicken and pillowy dumplings in a savory broth is sure to please the palates of even the pickiest eaters.
With simple ingredients and step-by-step instructions, this recipe can be made in just 30 minutes, perfect for busy weeknights or lazy Saturdays. And with versatile substitutions and variations, you can tailor this dish to your liking, making it a staple in your recipe repertoire.
So, next time you’re in search of a quick and delicious meal that will satisfy both you and your loved ones, give Rachael Ray’s Italian Chicken and Dumplings recipe a try. It just might become your new go-to comfort food.
Rachael Ray’s Italian Chicken and Dumplings Recipe
- 5 tablespoons extra virgin olive oil, divided
- 2 lbs chicken tenderloins, diced into bite-sized pieces
- salt & freshly ground black pepper
- 4 tablespoons butter, divided
- 12 large white mushrooms, sliced
- 1 cup carrot, shredded store bought
- 1 cup celery, from the heart very thinly sliced (4 ribs)
- 1 -2 fresh bay leaf
- 3 tablespoons all-purpose flour
- 3 cups chicken stock, divided
- 1 cup basil leaves
- 1 garlic clove
- 3/4 cup fresh parsley leaves
- 1/2 cup pine nuts, lightly toasted
- 1 cup parmigiano-reggiano cheese, grated
- 1 lemon, zest of
- 2 (10 -12 ounce) packages fresh gnocchi
- Place a large pot of water on to boil for gnocchi.
- Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
- Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
- Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
- Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
- Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.
Your Own Notes
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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.