CHICKEN WITH FLUFFY DROP DUMPLINGS
Steps:
- Gather the ingredients.
- Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
- Pat the chicken pieces dry with a paper towel.
- Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
- Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
- Remove the chicken meat from the bones, chop meat, and return to the pot.
- Stir the flour in a small bowl with just enough cold water to make a smooth paste.
- Add the flour paste to the hot stew, stirring until thickened over medium heat.
- Gather the ingredients.
- In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
- Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
- In a separate bowl, whisk together the egg and milk.
- Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
- Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.
Nutrition Facts : Calories 1567 kcal, Carbohydrate 34 g, Cholesterol 597 mg, Fiber 2 g, Protein 142 g, SaturatedFat 27 g, Sodium 1259 mg, Sugar 2 g, Fat 92 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY CHICKEN & DROP DUMPLINGS
BIG tip: DO NOT STIR DUMPLINGS after dropping them into stock, all your dumplings will disintegrate. I learned this the hard way the first time I made dumplings
Provided by Douglas Poe
Categories Stocks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Broth:.
- Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
- Add parsley, pepper, and cook for another 10 minutes.
- When vegetables are tender add chicken.
- Adjust seasoning by adding salt and extra pepper if needed.
- Dumplings:.
- Stir ingredients until soft dough forms.
- Drop by spoonfuls onto boiling stew; reduce heat to simmer.
- Cook uncovered 10 minutes then cover and cook 10 minutes.
FARM-STYLE CHICKEN AND DROP DUMPLINGS
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
- Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
- In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
- Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
- For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
- Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
DROP DUMPLINGS (FOR CHICKEN SOUP)
I grew up with my mother making a plain version of these all winter long. I could just eat a plate of the dumplings alone and forget the soup; I liked them that much. Now I make them for my kids and add different ingredients to change the flavors.
Provided by Denise Powell
Categories Breads
Time 20m
Yield 20 dumplings, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix together first three ingredients being sure to get all flour evenly incorporated into mix.
- Crush the rosemary leaves in the palm of your hand to break them up and release the oils and add to the mix along with the cheese.
- While mixing the dumplings; bring your soup or broth to a slow soft boil.
- Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.
- Do not over crowd your soup with raw dumplings or they will stick together.
- Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.
- Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.
- NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.
- Re Comment on thicknss of dumplings -- tis true this is a very thick style dumpling (my mothers side of family is russian and this is more their style I guess). You can certainly add abit more liquid to thin it out but it is still going to be a heavier dumpling than the roll out style.
Nutrition Facts : Calories 271.2, Fat 6.1, SaturatedFat 3.2, Cholesterol 57.9, Sodium 191.8, Carbohydrate 40.9, Fiber 1.4, Sugar 0.3, Protein 11.9
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, WITH POTATO DUMPLINGS
Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.
Provided by Chipfo
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
- Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
- Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
- Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
- After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
- Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
- Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
- Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
- Drop by spoonful into the soup, remember they will swell a bit, about double.
- Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
- If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
- Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Nutrition Facts : Calories 649.9, Fat 34.2, SaturatedFat 12.7, Cholesterol 149.3, Sodium 1139.7, Carbohydrate 45.2, Fiber 2.2, Sugar 1.9, Protein 38.2
CHICKEN AND DROP DUMPLINGS
Make and share this Chicken and Drop Dumplings recipe from Food.com.
Provided by pansregnig
Categories < 4 Hours
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375°F.
- Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
- Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
- Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
- Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
- Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.
Nutrition Facts : Calories 344.8, Fat 13.9, SaturatedFat 7.4, Cholesterol 55.5, Sodium 1007.3, Carbohydrate 35.4, Fiber 2.1, Sugar 4, Protein 17
More about "chicken and dropped dumplings food"
CHICKEN AND DUMPLINGS: ROLLED OR DROP DUMPLINGS
From goodfoodstories.com
THE BEST CHICKEN AND DUMPLINGS - WITH HOMEMADE DROP …
From makeyourmeals.com
CHICKEN DUMPLINGS WITH CHICKPEA-TOMATO SAUCE | FOOD
From foodandnutrition.org
CROCK POT CHICKEN AND DUMPLINGS • BREAD BOOZE BACON
From breadboozebacon.com
CHICKEN AND DROP DUMPLINGS RECIPES - TAYANGGGE.BTARENA.COM
From tayanggge.btarena.com
HOMEMADE CHICKEN AND DUMPLINGS FROM SCRATCH - MSN.COM
From msn.com
CHICKEN AND DROPPED DUMPLINGS RECIPES ALL YOU NEED IS …
From stevehacks.com
EASY CHICKEN AND DUMPLINGS
From foodandwine.com
CHICKEN AND DUMPLINGS RECIPES : FOOD NETWORK | FOOD …
From foodnetwork.com
CHICKEN STEW AND DROP BISCUIT DUMPLINGS - (A)MUSING FOODIE
From amusingfoodie.com
HOMEMADE CHICKEN AND DUMPLINGS - COPYKAT RECIPES
From copykat.com
CREAMY CHICKEN STEW AND DUMPLINGS - MOM'S DINNER
From momsdinner.net
CHICKEN AND DROPPED DUMPLINGS RECIPE | ALTON BROWN
From altonbrown.com
TRADITIONAL ACADIAN CHICKEN FRICOT RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN AND DROPPED DUMPLINGS RECIPE | ALTON BROWN | COOKING …
From cookingchanneltv.com
GRETCHEN'S TABLE: CHICKEN PAPRIKASH WITH HOMEMADE DUMPLINGS
From detroitnews.com
THE 12 BEST CHINESE FOOD RESTAURANTS IN HOUSTON - CHRON.COM
From chron.com
CLASSIC CHICKEN AND DUMPLINGS | LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love