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 WITH VEGETABLES
For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary.
Provided by LUCYBARRON
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
- Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.5 g, Cholesterol 23.7 mg, Fat 5 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 796.6 mg, Sugar 4.2 g
VEGETABLE CHICKEN & DUMPLINGS
I call this my compromise recipe. Because the dumplings are made with Bisquick, the way my husbands mom made them, I am accustomed to making mine from scratch the way my mom always made ours. But the mixed vegetables are my addition because we had vegetables with so many of our food dishes in the South. So in addition to the...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 20
Steps:
- 1. Please note I chose not to add butter to the chicken broth of this recipe as many cooks do, because I chose to add it to the bisquick dumplings mix instead.But you may add it if you so desire.
- 2. Chop celery into 2 inch pieces, then chop onions into medium size pieces. Then add to large stock pot.
- 3. Add 3 chicken boullion cubes& spices to pot as well.
- 4. Add chicken parts. Cover with water about 10 cups to start or as much as needed to cover . Bring pot to boil over medium high heat, then lower heat and simmer for about an hour or until chicken is tender.
- 5. Remove chicken parts from pot with slotted spoon, remove skin and bones and break or cut pieces into large chunks, leave in bowl and set aside till needed.
- 6. Prepare dumplings by measuring out bisquick into a large bowl. Add the softened butter and blend with a pastry blender or 2 forks, till butter is incorporated into flour mixture.
- 7. Add chopped green onion tops or parsley and spices,then add chicken broth.
- 8. Stir till dough comes together.
- 9. Shape dough into about 16 tablespoon size dumplings, or according to the size you desire.
- 10. Drop dumplings individually into into simmering pot. Cover with tight fitting lid, and allow to cook for about 20 minutes.
- 11. After the 20 minutes, remove the lid, & add the Cream of Chicken Soup, and the chicken pieces.
- 12. Also add the frozen vegetables, stir GENTLY, COVER WITH LID, and allow to cook for an additional 10 minutes over low heat. Stir to make sure it did not stick.
- 13. Ladle and serve with your favorite bread or crackers if desired. So although the dumplings were not flat as I am accustomed, they still were very good. Moral of the story, Flat or Round if they taste good it doesn't matter what shape they are in. Smile
CHICKEN WITH VEGETABLES AND CHEESY DUMPLINGS
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil and 2 tablespoons of the butter in a large pot or Dutch oven over medium-high heat. Add the chicken, and cook until browned in spots but not cooked through, about 2 minutes per side. Remove to a plate; set aside. Add the mushrooms, carrots, leeks, 1/2 teaspoon salt and a few grinds of pepper to the pot, and cook, stirring, until all the vegetables are tender, about 6 minutes. Sprinkle in 3 tablespoons of the flour and stir until absorbed. Add the chicken broth and 2 cups of water, and scrape up any brown bits on the bottom of the pot. Bring to a simmer. Add the chicken, cauliflower and thyme; return to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is about the consistency of heavy cream, about 15 minutes. Discard the thyme. Remove the chicken and use 2 forks to shred the meat. Stir the shredded chicken back into the sauce, along with 1 cup of the Cheddar. Continue to stir until the Cheddar has completely melted. Season with 3/4 teaspoon salt and a few grinds of pepper. While the sauce is simmering, combine the remaining 3/4 cup flour, 1/2 cup of the remaining Cheddar, 2 tablespoons of the chives, the baking soda, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Break up the remaining 2 tablespoons butter into small pieces, and work into the flour mixture with your fingers until it's completely absorbed. Add the milk, and stir to combine into a wet dough. Drop tablespoonfuls of the dough all over the surface of the sauce. Bring to a low simmer, cover and cook until the dumplings are cooked through, 12 to 15 minutes. Sprinkle the remaining 1 tablespoon chives and some of the remaining 1/2 cup Cheddar on top, and serve family style or in individual bowls.
7-VEGETABLE CHICKEN STEW WITH DUMPLINGS
A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!
Provided by Lennie
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
- Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
- Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
- Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
- Note: to reduce sodium content in this recipe, replace stock with water.
VEGETARIAN CHICKEN AND DUMPLINGS
I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.
Provided by BelovedRooster
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
- Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
- While simmering, put flour, baking powder and salt in a bowl.
- Add shredded basil leaves and soup to flour blend and mix well.
- If dough is too dry add up to 1/4 cup more water.
- Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
- Buen Provecho!
Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 1, Sodium 551, Carbohydrate 39.4, Fiber 4, Sugar 3.8, Protein 9.7
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.
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 WITH VEGETABLES
This is a great all-in-one dish and so yummy and comforting on a cool day. It can be served with a salad.
Provided by Trisha W
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
- Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
- Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
- In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
- Reduce heat to low.
- Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
- Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.
Nutrition Facts : Calories 371.3, Fat 11.7, SaturatedFat 2.8, Cholesterol 49.6, Sodium 788.6, Carbohydrate 41, Fiber 4.6, Sugar 4.9, Protein 25.9
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CHICKEN AND DUMPLINGS WITH VEGETABLES RECIPE
From pillsbury.com
4/5 (9)Category EntreeCuisine Soul FoodTotal Time 55 mins
- In 4-quart saucepan or Dutch oven, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink.
- Add frozen mixed vegetables, broth, parsley, salt and poultry seasoning. Heat to boiling, stirring occasionally. In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil.
- Reduce heat to low. Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving.
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- If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
- To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
CHICKEN AND DUMPLINGS RECIPE WITH VEGETABLES - SMART …
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5/5 (2)Servings 10Cuisine AmericanTotal Time 1 hr 25 mins
- In a medium-sized bowl mix together 2 cups flour and salt. Make a well in the middle and add the egg. Slowly stream in broth while stirring the ingredients together until a dough forms similar to pie dough. If you don't use the whole 1/2 cup of broth, save it to add to the soup. Let dough rest for about 15 minutes.
- Turn dough out onto floured counter or parchment paper. Roll out into large, evenly thick rectangle that's about 1/8 - 1/4 inch thick. Add more flour as needed to prevent sticking. Cut into 1-inch squares (I like to use a pizza cutter). Dust with additional flour and leave to dry for 30 minutes to 1 hour.
- While the dumplings dry, place remaining broth/stock and half and half in a large dutch oven over medium heat, stirring occasionally. Bring up to a boil.
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