Better Than Grannys And Easy Chicken And Dumplings Food

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, onion, carrots and celery in a large pot. Season to taste.
• Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
• Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
• Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
• Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

EASY CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
• Add 1/4 cup flour, stir to coat.
• Add chicken broth (4 cups) and bring to a boil.
• Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
• Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
• Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
• Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
• Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS

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.

BETTER THAN GRANDMA'S CHICKEN DUMPLING RECIPE

Steps:

• 1. FOR THE SOUP: 1) Put the water and Wyler's chicken bouillon in a medium sized pot. 2) Add the uncooked chicken, carrots, celery, green beans, and onions. Cover for 10 minutes on medium heat or until chicken is cooked. 3) Remove the chicken from the pot and separate the meat. NOTE: You can cut the chicken into small cubes beforehand if you want to skip this step. (My kids prefer the shredded chicken to the cubed ones for some reason) 4) Add the entire can of Campbell's cream of chicken soup. Simmer for 15 minutes. 5) Add salt, pepper, and garlic powder according to your and your family's taste. Mix well and cover for another 5 mins. Then, serve and enjoy.
• 2. FOR THE DUMPLINGS: 1) Combine all dry ingredients. Mix in butter until crumbly. 2) Slowly add milk until a soft dough is formed. 3) Using a teaspoon sprayed with Pam, drop by spoonfuls into simmering soup. Cover and continue to simmer for 15 minutes without lifting the lid. NOTE: The dough expands when it's cooked. If you're cooking for kids, try dropping in dough balls about as small as a nickel for bite-size portions.

EASY CHICKEN AND DUMPLINGS

Steps:

• Heat oil in large pot, add onion and saute.
• Add butter and flour to make a roue, cook a minute or so.
• Add chicken stock and bring to a boil.
• Add chicken and vegatables.
• Mix together pancake mix and water, don't over mix as it should be thick.
• Add dumpling mix in large spoon fulls into chicken stew. Simmer 10 minutes uncovered, then 10 minutes covered. Enjoy!

CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)

Steps:

• Mix all ingredients except biscuits in the Crockpot.
• Cut biscuits into quarters and gently stir into mixture.
• Cover; cook on low for 4 to 6 hours.