Chicken And Dumplings Non Dairy Food

DAIRY FREE CHICKEN AND DUMPLINGS

Steps:

• (Skip this step if you're using chicken breast.) Heat your oil in a large stockpot over medium heat. Dab the moisture off your chicken skin with a paper towel, and season with salt and pepper. Add your chicken to the pot, being sure not crowd the pan, and brown well on both sides (do this in batches if need be). When the chicken is browned, set it aside.
• Add your onions and celery to the pan, and cook until softened. Add your garlic, stirring constantly, and cook for about 1 minute. Add in your bay leaf and thyme, and your chicken and any juices from the plate. (Add in your raw chicken breast here if using.) Stir in your chicken stock.
• Cook this over a simmer for about 30 to 40 minutes. The chicken should be cooked through and come off the bone easily. Remove your chicken, discard the skins, and shred the meat off the bones. Add the meat back to the pot, and cook for about another ten minutes. Add in your vegetables and let them cook while you prepare your dumplings.
• In a large bowl, prepare your dumplings. Whisk together your flour, salt, pepper, baking powder, and parsley. Slowly stir in your chicken stock, just until the mixture is moistened. Drop dumpling batter by the spoonful into your simmering pot, and let them cook until they float to the surface. This should take about 10-15 minutes. Season with salt, pepper, and parsley to taste.
• You can thicken the broth if you'd like by creating a slurry of 1/4 cup cornstarch and 1/2 cup cold water whisked together, and add that a bit at a time to your soup until it's thickened to your liking. Check for seasoning after you've thickened.

CHICKEN AND DUMPLINGS

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.

VEGAN NOT-CHICKEN AND DUMPLINGS

Steps:

• In a large soup pot, combine onions, carrots, potatoes, garlic, and broth. Heat on medium high and bring to a boil. Cook (uncovered) for about 15 minutes.
• Add frozen corn and peas, cook an additional 15 minutes, until potatoes are almost done (use a fork to pierce potatoes to check).
• Meanwhile, begin making the dumplings. I like to use my stand mixer for these, but a medium bowl and a fork will work fine also! Start by mixing together dry ingredients. Then, slowly pour in the almond milk and oil, using your fork to whisk as you go (or set the stand mixer to low speed). The dumplings should be combined well and STICKY. Set aside until the soup is ready for you to drop them in.
• Once the potatoes are close to done, and you have a good boil going, drop the dumplings by small spoonfuls into the pot. I like to work my way around the soup pot, making sure to fit as many as I can in! Once you are finished, the entire top of your pot should be filled in with dumplings. This recipe makes about 20, but it varies depending on how big you make them. Once you have all your dumplings in the pot, cover with a lid and cook for an additional 12-15 minutes. Leave the pot undisturbed for at least 10 minutes before you check!
• After 10-12 minutes, you can check your dumplings and taste them to see if they're done. You know they're finished when the middle is no longer gooey or doughy. Once finished, turn off heat and stir in the chopped parsley. Sprinkle with black pepper and a pinch of salt, if desired.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
• For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
• Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

NO-CHICKEN AND DUMPLINGS

Steps:

• In a large pot combine water, vegetable broth, onion, celery, peas, corn, and carrots. Cook until boiling.
• Add biscuits by pinching off small pieces and dropping them into the boiling water; about 4 pieces per biscuit. Try to drop each new piece into an open spot in your water. Stir occasionally during this process and at the end to separate biscuit pieces.
• Let boil for a few minutes then add soup, butter, and seasonings. Stir until soup is dissolved.
• Bring back to a boil and turn down heat. Let simmer for 25-30 minutes until dumplings are at their desired texture.

GRANDMA'S CHICKEN AND DROP DUMPLINGS

Steps:

• In a metal soup pot over medium heat, melt 1 TBS of butter and add the onions and cook until translucent and fragrant.
• the remaining butter and stir until melted. Sprinkle on the flour and stir until a paste forms.
• the milk and let the mixture heat for a minute or two, and then whisk to remove any lumps. Continue cooking until mixture has begun to thicken.
• the chicken broth, cooked chicken, and salt and pepper. Allow to cook on a low simmer for about 10 minutes, taste, and adjust seasonings as needed until nice and flavorful.
• While the soup base is simmering, mix together the dry ingredients for the dumplings - flour, baking soda, and salt -in a mixing bowl.
• a fork and knife or a pastry blender to cut in the chunks of butter, then slowly add buttermilk and mix until combined. The dough should be fairly sticky but not overly wet.
• With floured hands, form dough into small balls and place them on wax paper. You should have about 28 dumplings. Alternatively, you can skip this step and drop mounded tablespoons of dough directly into the boiling soup in step 8.
• the soup base to a low boil and, working quickly, drop the dumplings in by hand, one at a time. Do not stir or bump the dumplings at this point, as they may fall with too much handling.
• for 5-7 minutes or until dumplings are puffy on the outside and have reached a biscuit-like texture on the inside (I like to peek at the inside of one to make sure).
• from heat and serve.

CHICKEN AND DUMPLINGS - NON-DAIRY

Steps:

• Over medium low heat, melt margarine in the pan, and slowly add flour, creating a rouÈ.
• After the flour and margarine are combined and starting to turn golden, slowly add 2 cups of the chicken broth, and stir to combine as you pour.
• The sauce should be fairly thick at this point.
• Add the frozen vegetables and the chicken. Add more broth if needed. Bring to a simmer.
• Add 1/2 cup soy milk if desired.
• Season with Chicken seasoning, Montreal Steak seasoning, onion powder and garlic powder.
• Simmer for about 5 minutes.
• In the meantime, make the dumplings. Combine 2 cups of Bisquick with 3/4 cups of soymilk and paprika until mixed. Do not overmix.
• Drop spoonfuls of the dumpling mix into the simmering pot. Do not let the dumplings touch. You'll probably wind up with extra dumpling mix, depending on how much chicken broth you used. The dumplings will expand, so don't pack the pot too tight!
• Add chicken broth at this point to ensure that the dumplings are submerged.
• Cover and cook for 20 minutes on low heat (simmer).