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
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.
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.
NANNY'S DUMPLINGS
Strong-minded, beautiful and very talented women in my family. I learned from the best. Nanny Pruitt's Dumplings was one such recipe I am thankful for. My Nanny grew up in Missouri and was an excellent cook (pointing arrow). When my mother gave me this recipe, she wasn't precise. Mix the flour and salt, start with about 1 tablespoon of shortening. Add in a little water at a time until you have a very stiff dough. As if there isn't enough carbs here already, sometimes my mom would serve this on top of mashed potatoes. The key is to roll that dough out super thin.
Provided by Sherry Blizzard @akflurry
Categories Chicken
Number Of Ingredients 4
Steps:
- Knead to make a tough dough. (Like really tough)
- Roll out VERY thin. Cut into long strips. Pinch off bite-sized pieces into your hot, bubbly chicken broth/stock. (Yes, you cooked your chicken already and it was happily deboned and cut into nice chunks) and is waiting patiently to be added back in the broth.
- Cook until done (the longer they simmer, the softer the dumpling). Keep taste testing to get the firmnes/softness you prefer. Add in your chicken and serve.
OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect...
Provided by Linda Griffith
Categories Chicken
Time 2h
Number Of Ingredients 12
Steps:
- 1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- 2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- 3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- 4. Take half of a shell and add milk to it six times... pour into the egg mixture.
- 5. Add in salt and pepper.
- 6. Add 3 cups of flour; mixing in the flour a little at a time.
- 7. You want the dough to be rather sticky.
- 8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
- 9. Heap about 2 cups of flour onto a wooden board or counter.
- 10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
- 11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- 12. Roll very thin.
- 13. Using a pizza cutter, cut strips of the dough.
- 14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- 15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- 16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- 17. Remove from heat and place a lid on the pot.
- 18. Let sit for 10 minutes or so before serving.
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
NANNY'S CHICKEN AND DUMPLINGS
Good food is not hard to find. Just look around at the wonderful cooks in your life and remember the love that went from their hands in preparing a dish meant to enrich, fill, and please you. My Nanny was from Missouri. She perfected many dishes and this is one of them. If you are afraid of trying dumplings...substitute with...
Provided by Sherry Blizzard
Categories Chicken
Time 2h20m
Number Of Ingredients 16
Steps:
- 1. Put 2 glugs of olive oil in the IP, set to saute. Allow to heat and add a few chicken pieces at a time to brown slightly. Remove to a side dish/bowl. Shut off IP
- 2. Add chicken broth and scrape the fonds off the bottom. Add in chicken pieces (big ones on the bottom). Cover with enough water to cover the chicken. Add spices/herbs and stir.
- 3. Set IP for 30 minutes pressure. Natural release, remove chicken pieces with a slotted spoon to a bowl. Allow to cool enough to debone.
- 4. Taste the broth in the IP after removing chicken. Add more spices/herbs if you need to (you won't). Add 1 stick of butter to the broth and enough water to make a good cooking broth for the dumplings to cook.
- 5. See the recipe for Nanny's Dumplings to complete this dish. I cook the dumplings in the broth FIRST....then add in the cooked chicken after. We like it more soupy.....my mother always served this over mashed potatoes. Nanny's Dumplings: https://www.justapinch.com/recipes/main-course/chicken/nannys-dumplings.html
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.
NANNY'S HOME MADE CHICKEN & DUMPLIN'S
My mother was an excellent cook, people would pay her to fix this dish for them. She never used measurements, so I had to practice with this dish until it tasted just like hers. Serve with whipped potatoes and green beans.
Provided by Jeri Deleon-Lara @jedelela
Categories Chicken
Number Of Ingredients 6
Steps:
- Rinse the hen with cold water, then put into a large pot with the bay leaf and cover with cold water. Let cook over medium heat until it's tender, about 40-45 minutes. Remove the chicken and set aside in a bowl-to cool. When it is cool, skin (throw away)and remove chicken from bones, then chop into bite size pieces.
- Skim the fat off the cooking broth, then strain the broth(I use cheesecloth)then return the broth to the pan. Then add the butter and heat/stir till it melts.
- take 1/2 cup of the broth from the pot and add 2 ice cubes to cool. Put flour in a bowl and pour in the cooled broth. Mix well with a fork (Mamma used her fingertips and so do I) to form a dough, add a little more flour if the dough is too wet. Roll out the dough, on a floured board, just a little bit thinner than pie crust. Cut into strips and then into 1 inch pieces
- Bring the broth to a boil, then drop the pieces of dough. DO NOT STIR, the boiling will stir the dumplings. WHen all dumplins are in pot, shake the pot, then sprinkle the chicken pieces on top, reduce the heat to low, place lid on top of pot and do not bother for 10 minutes!
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