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
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.
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
CHICKEN AND DUMPLINGS
Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy.
Provided by Elise Bauer
Categories Dinner Soup Stew Comfort Food Chicken Chicken Stew Dumplings Stew
Time 1h
Yield 8
Number Of Ingredients 22
Steps:
- Heat the chicken stock: Add the chicken stock to a medium pot and bring it up to a gentle simmer.
- Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
Nutrition Facts : Calories 638 kcal, Carbohydrate 40 g, Cholesterol 247 mg, Fiber 3 g, Protein 60 g, SaturatedFat 8 g, Sodium 823 mg, Sugar 6 g, Fat 24 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CREAMY CHICKEN AND DUMPLINGS
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
- In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
VEGETABLES AND DUMPLINGS
This a vegetarian version of the old-fashioned chicken and dumplings. These are the veggies I prefer, but you can add any ones you'd like. Some alternatives would be green beans, spinach, mushrooms, turnips, peas, etc. You can make this a little faster by using a baking mix like Bisquick to prepare the dumplings.
Provided by WindLass
Categories Winter
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
- Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
- Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
- Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
- Stir in the milk and mix until the consistency of dough.
- Add the zucchini to the stew. Return to boiling.
- Drop in spoonfuls of dumplings into the stew.
- Cook uncovered at a low boil for 10 minutes.
- Cover and cook for another 10 minutes.
- Serve warm, leftovers can be frozen.
CHICKEN WITH VEGETABLES AND PARSLEY DUMPLINGS
Categories Milk/Cream Chicken Dairy Onion Vegetable Sauté White Wine Fall Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
- Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD: Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
- Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.
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.
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CHICKEN AND DUMPLINGS WITH VEGETABLES - BUDGET BYTES
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4.8/5 (27)Total Time 1 hr 25 minsCategory Dinner, Main CourseCalories 457 per serving
- Finely dice the onion, carrots, and celery. Add them all to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
- Remove the skin from the split chicken breasts and then add the breasts and chicken broth to the pot. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for 30 minutes.
- While the soup is simmering, prepare the dumplings. In a large bowl, combine the flour, salt, and baking powder, and stir until evenly combined. Add the butter and work it into the flour mixture until there are no large lumps of butter left.
- Pour the milk into the dumpling mix and stir until a sticky ball of dough forms. Turn the dough out onto a floured surface and knead the dough 5 or 6 times, or until it is no longer sticky. Let the dough rest for about 5 minutes.
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