Test Kitchens Favorite Chicken And Dumplings Recipes

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TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS



Test Kitchen's Favorite Chicken and Dumplings image

Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1 1/4 teaspoons dried thyme
1 2/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup partially defrosted frozen peas
6 tablespoons chopped fresh parsley, plus more for serving
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

CHICKEN AND DUMPLINGS FROM SCRATCH



Chicken and Dumplings from Scratch image

From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h55m

Yield 6

Number Of Ingredients 24

¾ cup milk
3 tablespoons butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon chopped fresh parsley
¾ teaspoon salt
¼ cup club soda
3 cups chicken stock
1 (10.75 ounce) can condensed cream of chicken soup
3 medium skinless, boneless chicken breast halves
2 potatoes, cubed
1 yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½ green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed
1 lemon, thinly sliced
1 sprig fresh thyme
1 ¾ cups heavy cream
salt and ground black pepper to taste
2 tablespoons butter
1 cup chopped morel mushrooms
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
  • Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
  • Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
  • Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
  • Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
  • Chop cooled chicken into bite-sized pieces.
  • Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
  • Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 62.5 g, Cholesterol 159.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 24.1 g, SaturatedFat 23.9 g, Sodium 1421.9 mg, Sugar 6 g

D' BEST CHICKEN N' DUMPLINGS



D' Best Chicken N' Dumplings image

This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.

Provided by SIS T

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons shortening
1 cup ice water
1 (4 pound) whole chicken, cut into 8 pieces
1 tablespoon seasoning salt, or to taste
3 ½ quarts water
½ small onion, chopped
2 stalks celery, chopped
¼ cup margarine
salt and pepper to taste
1 teaspoon poultry seasoning

Steps:

  • In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  • Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  • On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Nutrition Facts : Calories 990.2 calories, Carbohydrate 49.4 g, Cholesterol 227 mg, Fat 58 g, Fiber 2 g, Protein 63.1 g, SaturatedFat 15.5 g, Sodium 936.4 mg, Sugar 0.7 g

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN AND DUMPLINGS FOR TWO (COOK'S COUNTRY)



Chicken and Dumplings for Two (Cook's Country) image

Make and share this Chicken and Dumplings for Two (Cook's Country) recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
salt and pepper
1 tablespoon all-purpose flour
1/4 cup dry sherry
2 cups chicken broth
1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
1/3 cup frozen peas
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chicken broth
1 tablespoon unsalted butter, melted

Steps:

  • Note: Make the dumplings just before adding them to the stew.
  • For the stew: Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
  • For the dumplings: Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
  • Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

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Chicken momo dumplings || How to cook momo || Momo recipe || tasty kitchen #chicken_momo #momo_recipe #tasty_kitchen #best_cooking #recipe #egg_recipe #cooki...
From youtube.com


MARTHA STEWART’S CHICKEN AND DUMPLING RECIPE IS SERIOUS
2021-01-11 21,203 likes. marthastewart. Meet our test kitchen's favorite chicken and dumplings, the ultimate comfort food that's ideal for dinner on a chilly winter night. The beauty of our approach is its ...
From sheknows.com


CHICKEN STEW WITH SWEET POTATOES AND DUMPLINGS
2022-06-20 Place meat and chicken broth in a large 7-qt. crockpot. Add sweet potatoes, celery, onion, bay leaves, salt, pepper and herbs and cook on high approximately two to three hours or until veggies are almost cooked through. Add mixed vegetables and cook an additional 30 to 60 minutes or until potatoes are cooked through.
From cantstayoutofthekitchen.com


CHICKEN DUMPLINGS (SUPER JUICY) - TIFFY COOKS
2021-06-07 Here are a few secret tips and tricks that make these dumplings the best Chicken Dumplings you will ever try. First, ... ** Take 1 tsp of the filling, and microwave for 15-30 minutes. Taste test to see if you need any more seasoning ** Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm …
From tiffycooks.com


GLUTEN-FREE CHICKEN AND DUMPLINGS | AMERICA'S TEST KITCHEN
Stir in browned chicken and any accumulated juices, and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken registers 175 degrees, about 15 minutes. 3. Remove pot from heat. Transfer chicken to cutting board, let cool, then shred into 1-inch pieces with 2 forks.
From americastestkitchen.com


CHICKEN AND DUMPLINGS (AMERICA'S TEST KITCHEN'S RECIPE)
2011-11-21 Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves.
From tigerdroppings.com


EASY CHICKEN AND DUMPLINGS - KITCHN
2020-02-21 Mix the dumpling dough just until it comes together. After the melted butter and cream are added to the dry ingredients, stir just until the dry ingredients are incorporated and you have a soft dough. Avoid over-mixing, as it can lead to tough dumplings. 3. Leave the lid on when cooking the dumplings.
From thekitchn.com


ONE-POT CHICKEN AND DUMPLINGS RECIPE - PINTEREST
Feb 27, 2021 - This chicken and dumpling recipe can be made in under an hour and only requires one pot assuring quick and easy cleanup. Feb 27, 2021 - This chicken and dumpling recipe can be made in under an hour and only requires one pot assuring quick and easy cleanup. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


LIGHTER CHICKEN AND DUMPLINGS | AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. Our ideal chicken and dumpling recipe has dumplings as airy as drop biscuits in a broth full of clean, concentrated chicken flavor. We found that browning the chicken thighs and then adding canned chicken broth produced the most flavorful m... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


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Top Asked Questions

How to cook chicken and dumplings?
Directions In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off... Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir... For dumplings, in a bowl, whisk flour, baking ...
What are fluffy parsley-speckled dumplings?
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night. Read the full recipe after the video. Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan.
How do you know when dumplings are done cooking?
To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer.
How long does it take to cook dumplings in boiling water?
Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme.

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