GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
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
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.
HEARTY CHICKEN AND DUMPLINGS SOUTHERN STYLE EASY!!
I use thighs in place of breasts simply because I love the texture and flavor of the thighs over the breast. You can use whatever chicken you'd like though. This recipe is a family fave and hopefully it will be yours too! Very simple, quick and hearty!
Provided by Kristi Martin
Categories Chicken
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. {Be sure to clean the chicken well and remove any extra fat before cooking.} This step is how to cook your chicken with a pressure cooker. If you don't have a pressure cooker or don't want to use one, a regular soup pot will work fine. See below for cooking the chicken in a soup pot. OH! And be sure to read all of these steps before getting started please! If you are using a pressure cooker {which I prefer}, add the chicken and season it the way you like. Add in enough water to just cover the chicken and place your lid and make sure it's secure. Turn your stove on high and bring your cooker to a good steam and reduce heat to medium-medium low and cook for 15 minutes max. The pressure regulator should be rocking steadily. After 15 minutes, remove from heat and allow the cooker to cool--this can take about 30 minutes. If you are pressed for time, you can run cold water along the top and one side of pot to cool. If you have a new-er cooker, you should have a safety release that will drop when the steam is out. DO NOT open the lid until all of the steam has been released. Remove the chicken and place into a casserole dish with a lid to maintain heat until next step.
- 2. If you are using a soup pot, doing the same as step 1, add enough water to cover your chicken and add 1 cup more. Bring to a boil and reduce heat to simmer. Simmer for approximately 20-30 minutes or until no longer pink and juices run clear and internal temp is 170º Remove cooked chicken to a covered dish and see step 3!
- 3. Okay, now that you have your chicken cooked and is now inside a covered dish...and this is the really hard part--trying NOT to eat it all before you are finished cooking! **A slight interruption for a very important announcement--I don't use the pressure cooker after the chicken is cooked. I use a non-stick soup pot to fix the rest of the meal so that the dumplings won't stick. (I found out the hard way on this step--a HUGE mess to clean up!) Now, back to your regularly scheduled program, er recipe; in your soup pot either pour in your liquid from the cooker or if you used the soup pot, just leave it there and bring the liquid back to a boil. You should have at least 2 cups in the pot, if you don't have at least that much, add in enough chicken broth to make it 2 cups. Dump in your can of soup and both packages of chicken gravy. (You may be wondering why 2 packages...? Because one would be very lonely and also because two gives it the awesome flavor that will make you very happy. So trust me, you won't be unhappy!!!) Stir with a whisk until completely combined. If it looks too thick, you can add some water or more broth until it appears to be more soupy rather than gravy-like.
- 4. [NOTE: DO NOT TAKE the dumplings out of the freezer until you are ready to use them! Otherwise they thaw out and become a doughy mess and are IMPOSSIBLE to pull apart! {insert eye roll} PS: I use a butter knife to separate the dumplings] Once you have a nice soupy consistency in your pot, begin dropping in your Mary B's frozen dumpling strips one at a time and breaking each one into threes. Now, I use a whole package in my recipe but that's only because I am feeding a troop who love dumplings. If you'd rather not have so much dumpling, you can scale back on them and only use half of the package. It's all up to you! Once you have used all of the dumplings you plan to use, check the sauce. If it looks too thick or not enough, you can add more broth or water to the pot. Just don't add too much, you want it to be a good balance of sauce, dumplings and chicken. At this point, I like to add more salt to the pot since the dumplings are very bland. If I had to measure--which I don't, but if I did, then it would be approximately around 1 tablespoon give or take. Allow to boil for about 5 more minutes and then reduce the heat to low and allow to simmer for about 45 minutes. This is the part where you'll be happy that your chicken is in a covered dish! Why didn't I fix the chicken while the dumplings are cooking you ask? Because the broth from the chicken wouldn't be cooking the dumplings silly!
- 5. Once you have finished cooking the dumplings, you can now add in the chicken. Stir well and let the chicken just fall apart. It should be stringy looking. I like to do a taste test at this point to check for seasoning to see if I should add anymore salt and/or pepper. Allow to simmer another 10 minutes or so and serve! I don't serve my dumplings over anything but I know some people like to serve it over rice. Whatever floats your boat!! Enjoy and share this with your friends, family and even your foes...you may gain a newfound friendship!
THE BEST CHICKEN & DUMPLINGS
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
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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.
BJ'S CHICKEN -N- DUMPLINGS
Steps:
- 1. Boil chicken breasts in chicken broth (doubles the flavor). Add onion if you like, until cooked. Can be a little pink because it's gonna cook in the oven too! Be careful not to cook too much because it can dry out very easily. Cover and chill overnight.
- 2. Next day, take out, save broth. Cube, chop, shred the chicken, whatever you like. Preheat oven to the temp for your croissants. Now take croissants, roll out, and cut little squares out, place chicken inside and pinch closed. The dough will go a long way.
- 3. Now place on cookie sheet, brush them with a little butter, and bake till they get a good golden brown. Take out, place in casserole dish pour soup and broth mixture over dumplings. Bake at 350°F till it bubbles. Take out, let cool and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OLD-FASHIONED CHICKEN "N" DUMPLINGS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
- For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.
BEGINNER CHICKEN AND DUMPLINGS
Semi-homemade, quick and easy.
Provided by heatherg
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
- Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 25.3 g, Cholesterol 75.7 mg, Fat 14.5 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 5.5 g, Sodium 1396 mg, Sugar 2.8 g
D' BEST CHICKEN N' DUMPLINGS
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
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
EASY CHICKEN AND DUMPLINGS
A super easy way to make chicken and dumplings. My husband and kids loved it.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g
CHEF JOHN'S CHICKEN AND DUMPLINGS
Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
- Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
- Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
- Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
- Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 59.7 g, Cholesterol 217.2 mg, Fat 36.8 g, Fiber 3.6 g, Protein 43.7 g, SaturatedFat 14.3 g, Sodium 1011.9 mg, Sugar 6.2 g
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
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4.5/5 (419)Total Time 40 minsCategory EntreeCalories 640 per serving
- In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
- On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
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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.
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