BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS
My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.
Provided by jadedgurl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
- Discard lemon. Remove chicken from the pot; let cool.
- Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
- Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
- Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
- Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g
GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS
When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)
Provided by BamaKathy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
- Then reduce heat and simmer 15 minutes.
- In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
- Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
- Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
- Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
- Stir gently to prevent them sticking together.
- Simmer for ten minutes.
BETTER THAN CHICKEN AND DUMPLINGS!
This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.
Provided by Koechin Chef
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
- Remove from broth and cool. You will use 2 c of this broth in the preparation!
- Remove from bones if needed.
- Saute the vegetables, except peas in a little butter or oil, until soft.
- Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
- Cut or tear the chicken into pieces and place on top of the melted butter.
- Mix flour and milk; pour over chicken.
- Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
- Pour over the top.
- DO NOT STIR!
- Bake at 400 degrees for 30-35 minute or until top is brown.
- ***.
- To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).
Nutrition Facts : Calories 549.6, Fat 29.2, SaturatedFat 13.1, Cholesterol 114.6, Sodium 1533.2, Carbohydrate 37.4, Fiber 2.5, Sugar 3.6, Protein 32.8
More about "better than grannys and easy chicken and dumplings recipes"
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH …
From spendwithpennies.com
5/5 (691)Calories 464 per servingCategory Main Course
- Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
- Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF …
From bowlofdelicious.com
4.9/5 (453)Calories 433 per servingCategory Soup
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
OLD-FASHIONED SOUTHERN CHICKEN AND DUMPLINGS
From southernbite.com
5/5 (19)Category Main CourseCuisine American, Southern
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
BA'S BEST CHICKEN AND DUMPLINGS RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE CHICKEN AND DUMPLINGS - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN AND DUMPLINGS (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
GRANDMA'S SOUTHERN STYLE CHICKEN N' DUMPLINGS
From thegratefulgirlcooks.com
CHICKEN AND DUMPLINGS | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
OLD FASHIONED CHICKEN AND DUMPLINGS - GRANNY'S IN …
From grannysinthekitchen.com
EASY CHICKEN AND DUMPLINGS RECIPE - LAUREN'S LATEST
From laurenslatest.com
CHICKEN AND DUMPLINGS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (121)Uploaded Sep 23, 2022Category Main Course, SoupPublished Oct 18, 2022
QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE - SOUTHERN KISSED
From southernkissed.com
MOM'S BEST EVER SOUTHERN CHICKEN & DUMPLINGS (100% FROM …
From bitingatthebits.com
GRANDMA'S CHICKEN AND DUMPLINGS - BROWNIE BITES BLOG
From browniebites.net
EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM
From pillsbury.com
WHAT REALLY SETS CRACKER BARREL'S CHICKEN N' DUMPLINS ABOVE THE …
From thedailymeal.com
CHICKEN AND DUMPLINGS (QUICK VERSION - RECIPE ONLY) THE HILLBILLY ...
From youtube.com
EASY CHICKEN AND DUMPLINGS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
EASY CHICKEN AND DUMPLINGS RECIPE - LIVING ON A DIME
From livingonadime.com
EASY CHICKEN AND DUMPLINGS - THE SEASONED MOM
From theseasonedmom.com
You'll also love