CHICKEN AND DUMPLINGS
Steps:
- In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer. , For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
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.
CHICKEN AND DUMPLINGS I
A traditional, classic soup dish - mouthwatering and simple to make!
Provided by Lillian
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
- TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 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
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
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
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
CHICKEN AND DUMPLINGS
Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
- Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
- For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
- Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
CHICKEN AND DUMPLINGS
What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g
MOMMA'S BEST CHICKEN AND DUMPLINGS
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
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
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
MOM'S SIMPLE DUMPLINGS
As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!
Provided by Zen K.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
- Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g
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