SOUTHERN CHICKEN AND DUMPLINGS
Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
Provided by staceywatts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
- While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
- After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 57.7 g, Cholesterol 132 mg, Fat 34.4 g, Fiber 2.4 g, Protein 49.5 g, SaturatedFat 10.6 g, Sodium 2206.1 mg, Sugar 4.2 g
MOM'S SOUTHERN STYLE CHICKEN AND DUMPLINGS
This is a truly delicious recipe, but it was very difficult to get the exact amounts of ingredients. It's one of those handed down recipes where mom and grandma just said, "add a little of this and that." Please note that it may not take both cartons of broth. I usually add about 1 1/2 cartons and add the rest if I need to. The...
Provided by Elaine Bovender
Categories Casseroles
Time 45m
Number Of Ingredients 11
Steps:
- 1. Cook chicken breasts. Cool and cut into bite-sized pieces, set aside while making the dumplings.
- 2. DUMPLINGS: In a large bowl, mix together flours and shortening until mixture resembles a coarse meal. Add milk a little at a time and mix until it forms a soft dough. On a floured surface, roll or pat out dough to about 1/4" thickness. Cut into small squares using a pizza wheel. Squares do not have to be uniform. NOTE: You may also drop dumplings by heaping teaspoons into broth, but we prefer them rolled out and cut.
- 3. BROTH: In a large Dutch oven, combine broth, soups, and hot sauce and bring to a boil. Add chicken and then add dumplings one at a time and stir very lightly, sprinkle with black pepper. Return to boil and reduce heat. Cover and simmer for about 15 to 20 minutes or until dumplings are cooked and sauce has thickened. If sauce is too thin, mix a couple of tablespoons flour and water and mix into a pourable paste. Add to broth to thicken.
- 4. SPECIAL NOTE: It is very important to add the dumplings one at a time. Do not add them all at once or you will have one big clump.
SOUTHERN MOMMA'S CHICKEN AND DUMPLINS
This is what I have come up with trying to duplicate my Momma's chicken and dumplins. She is requested to make them at every family function--always. I took the reigns this year in doing all the family dinners so I had to try and measure out what she handfuls.
Provided by Cynthia Rivers Martinez
Categories Chicken
Time 2h40m
Number Of Ingredients 8
Steps:
- 1. Boil a whole chicken in lots of water til falling apart. Take out of stock and debone. *Remember that you will need lots of chicken stock for the recipe. No one can make it better than if it is from scratch.
- 2. While the chicken is boiling but mostly done start the batter for the dumplins. You want a large mixing bowl dump 3 1/2 C of flour into the bowl and mix the baking powder and salt til blended.
- 3. Make a well in the middle of the flour and add the 5 T Crisco and 1 C buttermilk, save the rest for if you think you need it. With your hands mix the flour, starting at the sides, into the well until all is mixed and forms a ball. You can add crisco and buttermilk as you go if you think you need it, this recipe is not based on specifics.
- 4. Dust the counter top of your kitchen area with flour. Place a handful of the batter onto the flat surface. Roll to a thin layer adding flour as you need it to roll. A marble rolling pin is best. Then cut into squares and drop in boiling chicken stock. Stir as you go and with each layer sprinkle on some pepper. Repeat this until you are finished.
- 5. Put the deboned chicken back into the pot and turn to simmer. Chop hard boiled eggs and stir into pot. Let this cook for a hour or so stirring constantly at low heat.
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
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