Tag Archives: rosemary

Chicken Dumpling Soup

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Serves: 8 | Total Time: 1 Hour 15 Minutes


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Growing up, chicken dumpling soup was a favorite recipe that my mom would make. It didn’t matter the time of year; if she made it in the winter, it was a warming comfort food after coming in out of the cold, but she would make it in the summertime too. Chicken dumpling soup can be flavored so many different ways, and one of my mom’s favorites was throwing in as many fresh garden veggies as she could harvest on any particular day.

I distinctly remember carrots as a main ingredient in my mom’s chicken dumpling soup recipe. Oh, those bright orange pops of flavor amidst all those juicy chunks of chicken and plump dumplings swimming around in that herby broth… I suppose I may be partial to the use of carrots because they are one of my favorite veggies, but if you prefer, you can change up the carrots with peas, or use them both together. (I would have added peas, but Mark is not a fan and would just pick them out!)

Instant Pot Chicken And Dumplings

My mom makes her chicken dumpling soup with cream, which is fine and dandy if you are using white meat, but I chose to make this recipe without it because I am using dark meat with the bones in. I really want the carrot and herb flavors to shine in the homemade chicken stock that is the base for this chicken and dumpling soup. 

Now, before you fret over having to make homemade chicken stock, I just want to point out that you don’t have to go through the trouble! Since this soup is made in the Instant Pot, you can make the stock at the same time as you make the soup.

Yep, one and done.

How nice!

Chicken And Dumplings Instant Pot
Buy the INSTANT POT 7 in 1 Pressure Cooker at Macy’s

To do this, you’ll throw in whole chicken pieces with the skin and bone intact. This renders a rich and fatty broth that packs enough of its own flavor, so adding cream really isn’t necessary. If you don’t want to deal with fishing out all the bones later, you can use boneless chicken pieces, but I highly recommend using dark meat as it imparts some of that fattiness that makes homemade stock so flavorful. If you decide to omit the bones, add some butter or olive oil to really amp up the savory flavor or your broth may fall flat.

And now… about how to make homemade dumplings for chicken and dumplings…

A first glance at the recipe may have you thinking…. a recipe for chicken soup dumplings with nutmeg!? 

Making Soup In Instant Pot

Yeah, I personally think this is how to make the perfect dumplings… you want them to have a hint of flavor, but not so much that they overpower the rest of the soup. A tiny sprinkling of nutmeg in the soup dumpling dough boosts the meaty flavor of the broth just enough for you to say WOW! without knowing that it is nutmeg. I have been known to use nutmeg in chili, meat seasonings, and all kinds of slow cooked or Instant Pot stews and soups. Nutmeg may be commonly known as a spice used in fall sweet treats and winter ciders, but it plays a great supporting role in savory dishes, too. Just use it sparingly!

Making this soup in the Instant Pot rocks because it puts out a long, slow cooked flavor in just over an hour. Perfect for busy cooks! So… if you don’t have an Instant Pot, you need to get one. The prices have come down, and I can’t tell you how it is worth the investment to have an Instant Pot in the house. Here are a few suggestions to make it easy (just click on your preferred retailer to see the options):

Soup Dumpling Recipe

This recipe makes enough for 8. Even though it is only Mark and I in the house (and our three cats, but they don’t eat soup!), I usually make the whole shebang and then freeze the remaining soup for later. Because there is no cream in the base, the dumplings and broth freeze quite nicely! If you are a family of four, you can freeze enough for another round. Perfect for when you just don’t feel like cooking at all, or are too darn busy to on any given night. Just pull this easy homemade freezer soup out in the morning, then heat it on the stove (or microwave) when it’s dinnertime.

Double nice!


Chicken Dumpling Soup Instant Pot Recipe
Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • Instant Pot

Ingredients
  

  • FOR THE SOUP:
  • 4 large chicken leg quarters with skin and bone
  • 4 cups water
  • 2 cups chicken broth
  • 4 chicken bullion cubes
  • 6 medium carrots sliced
  • 1 whole white onion chopped into big chunks
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons fresh rosemary leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • FOR THE DUMPLINGS:
  • ½ cup whole milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg

Instructions
 

  • Add all of the ingredients for the soup to the Instant Pot and give them a couple of stirs. Secure the lid and set to pressure cook on high for 15 minutes (30 minutes if using frozen chicken).
  • While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.
  • Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)
  • Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.
  • When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Notes

Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.
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Rosemary Parmesan Chips

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Yield: 40 Chips | Total Time: 20 Minutes

When Mark and I switched to a diet lower in carbs, I must admit that giving up potato chips (and corn chips) was especially hard. 

I am a big fan of all kinds of chips, especially the heavily seasoned, super salty ones. What am I going to do now when the salt craving strikes?

When I need a salt fix, I grab these rosemary parmesan chips, which are a whole lot healthier than the regular, store-bought chips. Parmesan is a little salty by nature… so that means – salt craving fixed! 

This rosemary parmesan chips recipe is completely sugar-free. Yeah, a sugar-free snack that is really yummy, and easy to make at home. Plus, they keep well so you can make a big batch, divvy them up into small ziplock bags, and ta-dah! They are a ready grab-and-go snack for busy days. 

I used rosemary as a natural seasoning in this recipe, but feel free to use whatever you like or happen to have on hand. Some great options are sea salt and cracked pepper, dill weed and garlic powder (a great ranch-style chip), and if you really want to get creative, substitute cheddar for the parmesan and dip them in sour cream. 

Hmmmmmmm! …Potato who?


Rosemary Parmesan Chips

Total Time: 20 Minutes

Prep: 5 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 2 cups grated parmesan cheese
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
  • 1 teaspoon freshly ground black pepper

RECIPE DIRECTIONS:

1. Line a baking sheet with parchment paper.

2. Preheat the oven to 375F. Move the top shelf in the oven to its highest rack. 

3. In a bowl, thoroughly mix together all the ingredients. Scoop out about a half of a tablespoon-sized amount of cheese mixture and drop it onto the parchment-lined cookie sheet. Repeat, making sure that the cheese is evenly spaced on the cookie sheet – about 2 inches apart.

4. Bake on the top shelf of the oven for 15 minutes. Chips will flatten out and should be bubbling and slightly brown when done. Remove from the oven and allow to cool slightly before carefully removing them to a plate. Repeat with the remaining cheese mix.

5. Store in ziplock bags or an airtight container.

HELPFUL TIP!

Don’t substitute the parchment paper with anything else, like tin foil or wax paper. I made this mistake and learned the hard way by having to throw out a whole batch of chips! Wax paper melts right into the chips and you won’t get it off of them no matter how hard you try. Foil isn’t any better, it will fuse to the chips and you will have a dickens of a time getting it off. Think of how you could be spending that time doing other, more fun things, like eating your freshly made parmesan chips. Take my advice on this one! (You can use the same piece of parchment as long as it is not torn or soaked through with grease.) 

Homemade Rosemary Parmesan Crisps Are Low Carb Snacks

Rosemary Parmasan Chips

This easy low carb snack recipe uses only three ingredients. Rosemary parmesan crisps are the ultimate healthy snack with no preservatives or chemicals if you make them at home. Only three ingredients!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snack
Servings 40 Chips
Calories 85 kcal

Ingredients
  

  • 2 cups grated parmesan cheese
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Line a baking sheet with parchment paper.
  • Preheat the oven to 375F. Move the top shelf in the oven to its highest rack. 
  • In a bowl, thoroughly mix together all the ingredients. Scoop out about a half of a tablespoon-sized amount of cheese mixture and drop it onto the parchment-lined cookie sheet. Repeat, making sure that the cheese is evenly spaced on the cookie sheet – about 2 inches apart.
  • Bake on the top shelf of the oven for 15 minutes. Chips will flatten out and should be bubbling and slightly brown when done. Remove from the oven and allow to cool slightly before carefully removing them to a plate. Repeat with the remaining cheese mix.
  • Store in ziplock bags or an airtight container.

Notes

Don’t substitute the parchment paper with anything else, like tin foil or wax paper. I made this mistake and learned the hard way by having to throw out a whole batch of chips! Wax paper melts right into the chips and you won’t get it off of them no matter how hard you try. Foil isn’t any better, it will fuse to the chips and you will have a dickens of a time getting it off. Think of how you could be spending that time doing other, more fun things, like eating your freshly made parmesan chips. Take my advice on this one! (You can use the same piece of parchment as long as it is not torn or soaked through with grease.) 
Keyword easy recipes, homemade keto chips, low carb snacks, rosemary parmesan crisps
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!