Chicken And Herb Dumplings Food

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CHICKEN CASSEROLE WITH HERBY DUMPLINGS



Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
  • Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  • Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  • Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  • Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 34

1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
2 tablespoons butter
1 tablespoon oil
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

Steps:

  • For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
  • In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
  • For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
  • For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
  • For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  • Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
  • Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

HERBED DUMPLINGS



Herbed Dumplings image

Savory dumplings for beef or chicken stew.

Provided by Ronna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
¾ cup milk

Steps:

  • In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  • Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g

CHICKEN WITH HERB DUMPLINGS



Chicken with Herb Dumplings image

Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.

Provided by Caryl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable shortening
1 cup all-purpose baking mix
2 teaspoons salt
1 teaspoon paprika
⅛ teaspoon ground black pepper
2 ½ pounds bone-in chicken parts
2 (10.5 ounce) cans cream of chicken soup, undiluted
3 cups milk
2 cups all-purpose baking mix
⅔ cup milk
½ teaspoon dried parsley
¼ teaspoon poultry seasoning

Steps:

  • Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
  • Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
  • Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

Nutrition Facts : Calories 525 calories, Carbohydrate 38.5 g, Cholesterol 77.2 mg, Fat 28.2 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 8.4 g, Sodium 1736.1 mg, Sugar 6.5 g

CHICKEN STEW WITH HERB DUMPLINGS



Chicken Stew With Herb Dumplings image

This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------

Provided by evelynathens

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 31

1 (3 1/2-4 lb) chicken, cut into pieces
1 carrot
1 celery
1 small white onion, halved
1 bay leaf
10 whole black peppercorns
1 1/2 teaspoons salt
3 tablespoons butter
1 large onion, diced (about 1 1/2 cups)
2 cups fresh fennel bulbs, trimmed and thinly sliced
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery ribs, thinly sliced
1 1/2 cups button mushrooms (cut in half if on the large side)
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups white potatoes, diced (dice about pea size)
1 cup green peas (frozen or fresh)
3 cups reserved chicken stock
2 cups coconut milk (regular milk can be subbed)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme or 1/2 teaspoon fines herbes
1/4 teaspoon nutmeg
2 tablespoons minced fresh parsley
salt and pepper (careful here, your stock already contains some salt)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg
3/4 cup milk
1/3 cup minced fresh parsley
1/2 teaspoon oregano or 1/2 teaspoon fines herbes

Steps:

  • To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
  • Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
  • Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
  • Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
  • Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

Nutrition Facts : Calories 921.9, Fat 51.9, SaturatedFat 27.6, Cholesterol 184.8, Sodium 1466.3, Carbohydrate 69.3, Fiber 8.8, Sugar 14.1, Protein 46.3

WW CHICKEN AND HERB DUMPLINGS



WW Chicken and Herb Dumplings image

This recipe is from a Weight Watchers Cookbook. Use two spoons when dropping your dumplings: one to scoop up the dough the other to push the sticky dough into the soup. Once you add the dumplings, don't allow the soup to come to a boil, or the dumplings will fall apart.

Provided by Branfletch

Categories     < 60 Mins

Time 55m

Yield 3/4 cup chicken mixture and 3 dumplings, 6 serving(s)

Number Of Ingredients 14

1 teaspoon canola oil
3/4 cup diced onion
2/3 cup diced celery or 2 celery ribs
1 1/2 cups sliced carrots or 3 medium carrots
2 cups chopped cooked chicken breasts
1 (32 ounce) container reduced-sodium fat-free chicken broth
1 cup water
1/2 teaspoon dried thyme
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces
3/4 cup low-fat buttermilk

Steps:

  • 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
  • 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
  • 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).

Nutrition Facts : Calories 244.9, Fat 8.8, SaturatedFat 3.7, Cholesterol 50.6, Sodium 350.6, Carbohydrate 23.1, Fiber 2.1, Sugar 4.1, Protein 17.7

BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS



BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS image

This is an old fashioned chicken and dumpling recipe from the western part of the United States. If you are looking for comfort food, you have found it. The aroma that fills the house from my Dutch oven while it's cooking on the stove are truly amazing. I am happy to share this treasured recipe with you. Enjoy.

Provided by BonniE !

Categories     Chicken

Time 1h40m

Number Of Ingredients 20

4 to 5 pound chicken cut into uniform pieces. i use thigh, leg, and breast meat.
1 medium onion, cut into thick slices
3 stalks of celery, sliced
4 large carrots, sliced into rounds
1 ½ cup of fresh mushrooms
3 bay leaves
1 teaspoon rubbed sage
kosher salt and coarse ground black pepper to taste
1 stick of real butter
HERB DUMPLINGS
1 cup of all purpose flour
2 teaspoons baking powder
2 tablespoons butter, room temperature
1 ½ teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon rubbed sage
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons dried leaf parsley
about ¾ cup milk

Steps:

  • 1. Cook's Tip: You will need a large Dutch oven or pot with a tight fitting lid. I use a cast iron Dutch oven.
  • 2. Select a young 4 to 5 pound chicken. You can use all parts of the chicken, but it is less bones if you use the legs, thighs and breast meat, which is what I do. I make stock for future use from the remaining parts of the chicken.
  • 3. Remove the skin from the chicken. Cut the breast meat in half so all the pieces are about the same size. Place the chicken pieces in a large Dutch oven over medium high heat.
  • 4. Add 8 cups of water. Add the bay leaves, rubbed sage, salt and pepper. Bring pot to a boil then turn down to a simmer for 30 minutes or until chicken is tender.
  • 5. Lift out the chicken to a platter and remove the bones and return the chicken to the pot. Add the stick of butter. Now, add the remaining vegetables and bring temperature back up and then when it comes to a boil, turn down to a simmer. Simmer until vegetables are tender, about 15 minutes. Remove bay leaves. Check seasoning for salt and pepper.
  • 6. Thicken or not to thicken? We prefer our broth to be more like a stew and the addition of dumplings does thicken it somewhat. Optional: If you like a thicker stew, now is the time to thicken it by adding 2 tablespoons of flour to ½ cup cold water and whisk until smooth and then add to the broth. Stir.
  • 7. Making Dumplings In a small bowl, add flour, baking powder, salt, pepper, sage, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk.
  • 8. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings.
  • 9. Serve this delicious chicken and dumplings in bowls. Enjoy!

CHICKEN & HERB ROLLED DUMPLINGS



Chicken & Herb Rolled Dumplings image

My inspiration to make this recipe came from Connie Brannen here at Just A Pinch. She makes her dumplings just the way mama always made hers. I made this recipe using SELF RISING flour along with lots of garlic, shredded carrots, onions, & celery soup since I was out of celery & a few herbs to add flavor and color to the...

Provided by Rose Mary Mogan

Categories     Chicken Soups

Time 2h15m

Number Of Ingredients 18

4 medium bone in chicken breast
3 each chicken legs and thighs
15 clove garlic, minced (less if preferred)
2 can(s) cream of celery soup or 4 stalks celery chopped
2 medium onions, chopped
1 Tbsp steak seasoning (similiar to montreal)
1 Tbsp granulated garlic
1 c shredded carrots
HERB ROLLED DUMPLINGS
3 c self rising flour (plus more for rolling dumplings)
2 tsp coarse black pepper
1 Tbsp granulated garlic
4-5 Tbsp chopped dried chive
1 tsp dried thyme
1/2 tsp rosemary, dried
2 large whole egs, room temperature
1/2 c extra virgin olive oil or butter softened
1 c chicken stock, or more as needed

Steps:

  • 1. This dish starts out with lots of flavor by using lots of chicken, garlic, onions & celery soup, because I was out of fresh celery.
  • 2. Begin by seasoning the chicken pieces with the steak seasoning and granulated garlic. If chicken is frozen just add pieces to a large pot, cover with water and add in the spices. Place pot over medium high heat, cover with lid and bring to boil, then lower heat and allow to simmer.
  • 3. Mince the cloves of garlic, and chop the onions and shred carrots & add to the pot as well. Then over a medium high heat, continue to cook the chicken parts until tender. About an hour to 1 and a half hour.
  • 4. When chicken is fully cooked remove to a large platter and allow to cool.
  • 5. When cool enough to handle remove & discard the outer skin bones and cartlidge, set chicken aside till needed.
  • 6. Prepare the dumplings by combining the flour with the herbs and spices. Then add in the eggs and olive oil, and stir with a spoon or spatula. Then add in the chicken stock and stir until dough comes together.
  • 7. Liberally dust the counter surface with extra flour. Divide dough into 2 pieces, then roll each half on counter into a long rectangle shape.
  • 8. Then using a pastry cutter or knife cut dough into long strips, then cut into opposite directions creating one and a half to two inch pieces.
  • 9. Alternate the dumpling pieces onto a platter and repeat until all the dough has been cut. In the mean time cover the chicken stock with a lid and bring to a rolling boil. Then drop dumplings into hot stock and stir occasionally to prevent dumplings from sticking. Repeat until all the dumplings has been added. Then add in the boneless pieces of chicken.
  • 10. Cover the pot with lid and return to boil and cook for 15 to 20 minutes, dumplings will rise to the top of pot. add a few pats of butter if desired, adjust seasoning after tasting if desired, then serve while still hot.

CHICKEN AND HERB DUMPLINGS



Chicken and Herb Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

7 tablespoons cold unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 teaspoons baking powder
2/3 cup cold buttermilk
1 tablespoon chopped fresh dill, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
2 cups shredded rotisserie chicken, skin removed

Steps:

  • Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
  • Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
  • Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

SMOKED CHICKEN STEW WITH HERB DUMPLINGS



Smoked Chicken Stew with Herb Dumplings image

My mother often cooked this dish when my family camped out. If you have leftover cooked chicken, use that instead of the smoked chicken, though the smoky taste is great in this dish.

Yield serves 8 as a main course

Number Of Ingredients 22

8 cups chicken stock
8 slices bacon, chopped
1 pound leeks (white part only), cut into 1/2-inch-thick slices and rinsed (see note on page 65)
3 stalks celery, cut into 1/2 inch slices
2 carrots, unpeeled and cut into 1/2-inch-thick slices
1 pound unpeeled red potatoes, cut into 1-inch pieces
1 celery root, peeled and coarsely grated or cut into 1/2-inch dice
12 ounces smoked chicken, shredded
1 teaspoon kosher salt
1 1/2 teaspoons dried tarragon
2 teaspoons fresh thyme leaves
1/3 cup minced fresh flat-leaf parsley
1 cup heavy cream
Pinch of freshly ground white pepper
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons herbes de Provence
1/2 cup milk, at room temperature
1/3 cup butter, melted
2 large eggs, beaten
3 tablespoons grated Parmesan cheese

Steps:

  • Prepare a campfire or wood-fired grill for cooking with indirect heat.
  • Bring the stock to a simmer in a large stockpot. Keep warm on the fire.
  • Brown the bacon in a Dutch oven until lightly crisp. Remove the bacon and one-third of the fat. Add the leeks and sauté for 5 minutes. Add the celery and carrots and sauté for 5 minutes. Add the potatoes, celery root, and warm stock and bring to a boil. Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme. Return to a simmer. Cover and cook at a low boil until the potatoes are tender, about 20 minutes. Stir in the parsley, bacon, and cream. Add the white pepper and additional salt to taste.
  • To make the dumplings, stir the flour and baking powder together in a bowl. Stir in the salt and herbs. Beat the milk, butter, and eggs together in a bowl. Stir into the dry ingredients until just combined. Stir in the cheese.
  • Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm. Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
  • Serve in bowls with one or two dumplings per serving.

TUSCAN CHICKEN & HERB DUMPLINGS RECIPE



Tuscan Chicken & Herb Dumplings Recipe image

Chicken and dumplings is a classic comfort food - give this recipe a try today!

Provided by Tastefully Simple

Time 8h15m

Yield 6-8

Number Of Ingredients 8

2 (10.5 oz.) cans cream of chicken soup
12 oz. can evaporated milk
1 pkg. Tuscan Chicken Slow Cooker Sauce Mix
28 oz. boneless, skinless chicken thighs, cubed
16 oz. pkg. frozen mixed vegetables
1¾ cups all-purpose baking and biscuit mix
½ cup water or milk
1 Tbsp. Sea Salt & Herb Seasoning (not ground)

Steps:

  • Combine soup, milk and Tuscan Chicken Slow-Cooker Sauce Mix in a 6-quart or larger slow cooker. Stir in chicken and vegetables. In medium bowl, combine biscuit mix, water and Sea Salt & Herb Seasoning; mix until well combined. Dollop over chicken mixture in slow cooker. Cook on low 6-8 hours or until dumplings are cooked through.

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Category Chicken
  • Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat 1 teaspoon of the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes total. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.
  • Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking soda and cilantro. In a small bowl, whisk together the egg, buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and combine with a spatula. Using two spoons or a scoop, scoop golf ball–sized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them. Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.


CHICKEN AND HERB DUMPLINGS - KING ARTHUR BAKING
To make the chicken: Remove the wings and legs, and separate the thighs and drumsticks.Remove the breasts and cut each in half. With a cleaver, cut the carcass into 2" …
From kingarthurbaking.com
4/5 (4)
Total Time 1 hr 40 mins
Servings 8
  • With a cleaver, cut the carcass into 2" pieces., Heat a Dutch oven or heavy lidded pot over medium-high heat and add the chicken bones, wings, and the 1 1/2 cups onion pieces.
  • Cook, stirring occasionally, until the chicken starts to brown., Add 1/2 cup water, reduce the heat to low, add the parsley and thyme sprigs, cover, and cook for 20 minutes., Increase the heat to medium-high and add 6 cups of hot water, the remaining chicken pieces, and 1 teaspoon of salt.


CHICKEN WITH GARLIC AND HERB DUMPLINGS - BETSYLIFE
Add stock, 1/4 teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; shred into large pieces. …
From betsylife.com
5/5 (1)
Total Time 1 hr 15 mins
Category Main Course
Calories 341 per serving
  • Cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove bacon from pan with a slotted spoon; reserve 1 tablespoon bacon drippings.
  • Increase heat to medium-high. Add 4 thighs to pan; cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs.
  • Reduce heat to medium. Add onion and celery, cook 5 minutes or until onion is golden. Add carrots and leeks; cook 8 minutes, stirring frequently.
  • Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; shred into large pieces. Return shredded meat and cooked bacon to pan; stir in pepper.


HERBED CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
From myrecipes.com
4/5 (47)
Calories 285 per serving
Servings 2
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.


CHICKEN-AND-VEGETABLE SOUP WITH HERB DUMPLINGS RECIPE ...
Cut chicken into 6 or 8 pieces; remove and discard skin. Place chicken and next 7 ingredients in a large (6-quart) soup pot, stirring until well blended. Bring to a boil; reduce heat, …
From myrecipes.com
5/5 (1)
Total Time 1 hr 15 mins
Servings 4-6
  • Cut chicken into 6 or 8 pieces; remove and discard skin. Place chicken and next 7 ingredients in a large (6-quart) soup pot, stirring until well blended. Bring to a boil; reduce heat, and simmer, covered, 30 to 40 minutes or until chicken is tender.
  • Remove pot from heat; remove chicken pieces from soup pot, reserving broth. Let chicken stand until cool enough to handle. Remove chicken from bones, and cut into bite-size pieces. Stir chicken and sherry, if desired, into broth mixture. Bring to a boil, reduce heat, and simmer.
  • Combine flour and next 3 ingredients in a small bowl. Cut in butter with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, stirring just until mixture comes together.
  • Drop tablespoons of dumpling batter into hot broth. Cover and simmer 10 to 15 minutes or until dumplings are cooked through.


CREAMY CHICKEN AND HERB DUMPLINGS - NORINE'S NEST
In a large pot with a lid, place whole chicken OR chicken pieces. Add 8 cups of water and bullion cube. Cover and cook over medium-high heat until boiling. Reduce heat and …
From norinesnest.com
Reviews 3
Category Soups, Salads, & Sandwiches
Cuisine American
Total Time 2 hrs 25 mins
  • In a large pot with a lid, place whole chicken OR chicken pieces. Add 8 cups of water and bullion cube. Cover and cook over medium-high heat until boiling. Reduce heat and simmer for 1 hour until bones pull away from chicken.
  • Remove chicken from broth, reserving all the broth, and remove chicken meat from bones and skin.
  • Place chicken meat back in pot with broth. Add onion, celery, carrots, peas, parsley, and salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 30 minutes until vegetables are tender and broth has reduced by one inch.


PERFECT CHICKEN AND DUMPLINGS (FROM ... - FIVEHEARTHOME
Simmer and whisk until slightly thickened, about 8 to 10 minutes. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, …
From fivehearthome.com
4.9/5 (28)
Calories 695 per serving
Category Main Course
  • In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4 to 6 minutes per side). Transfer chicken to a plate and set aside.
  • Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
  • Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
  • To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately, sprinkled with additional minced fresh parsley.


SOUTHERN CHICKEN AND DUMPLINGS (COMFORT FOOD!) - GONNA ...
Fragrant herbs rolled into the dumplings; Great for a Sunday afternoon or holiday add on; Wholesome nutritious ingredients; Without a doubt – it’s a labor of love! Recipe Notes …
From gonnawantseconds.com
Reviews 10
Category Main Course, Soup
Cuisine American
Total Time 1 hr 10 mins
  • Cook chicken and make stock by combining all ingredients in an 8 quart or larger heavy-bottomed pot. Bring to a simmer and cook until the chicken is falling off the bones tender, about 1 hour. Remove the chicken from the pot and set aside until it's cool enough to handle. While chicken is cooking, prepare the dumplings.
  • Make the dumplings: In a medium bowl, mix the flour, salt, baking powder, and the fresh herbs with a fork. Add the shortening and cut it into the flour mixture with a pastry blender or two knives (the mixture will look like coarse crumbs). Add the milk and stir until combined. Gather the dough into a ball. Flour your countertop. Turn your dough out on the floured counter. Knead the dough gently until it comes together about 6-7 times. Divide the dough into thirds. Roll out the dough, one third at a time, until it's 1/8 inch thick. Cut the rolled out dough into roughly 1-inch strips then cut the strips crosswise into roughly 1 1/2 inch rectangles. (Use a floured knife or pastry cutter to do this don't worry if your pieces aren't exactly the same size...they're handmade!). Place cut pieces on a lightly floured baking sheet. Repeat the rolling and cutting with the rest of the dough then stack the other layers of cut dough between sheets of parchment paper on the same baking sheet. You can
  • Remove the skin and bones from the cooked chicken and shred or cut it into bite-size pieces; set aside.
  • Strain the broth into another large bowl or pot and discard the cooked veggies. Set aside. Add the butter to the original large pot and saute the diced carrot, celery and onion for 5-7 minutes on medium heat. Carefully add back the strained broth to the pot, increasing the heat to high, and bring to a boil. When the stock is boiling add the dumplings in batches, stirring between additions. Return the stock to a boil, then reduce the heat to low and cover and simmer for 15 minutes. Stir the dumplings. Cover and cook another 15 minutes.


CHICKEN AND HERB DUMPLINGS - WHAT SHOULD I MAKE FOR...
Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins. Add the garlic and cook for 1-2 …
From whatshouldimakefor.com
4.2/5 (6)
Total Time 1 hr 40 mins
Category Main Dish, Stew
Calories 560 per serving
  • In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs.


CHICKEN WITH HERB DUMPLINGS RECIPE - CUISINART.COM
Recipes; Entrees; Chicken with Herb Dumplings; Chicken with Herb Dumplings. Cuisinart original. Old fashioned comfort food in just a little bit of time. Yields . Makes 8 servings Ingredients. ¼ cup unbleached all-purpose flour 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed of …
From cuisinart.com
Estimated Reading Time 2 mins


CHICKEN CASSEROLE WITH HERB DUMPLINGS - ALL FOOD RECIPES ...
Chicken Casserole with Herb Dumplings. It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the …
From allfood.recipes
Estimated Reading Time 3 mins


SLOW COOKER CHICKEN & HERB DUMPLINGS - SWANSON
Using 2 forks, shred the chicken. Step 3. Stir 1/3 cup flour and the water in a small bowl until the mixture is smooth. Stir the flour mixture into the cooker. Return the chicken to the cooker. Cover. Step 4. Stir the remaining 2 cups flour, …
From campbells.com
Servings 8
Total Time 5 hrs 10 mins
Estimated Reading Time 2 mins
Calories 302 per serving


HOMEMADE CHICKEN AND DUMPLINGS RECIPE - SWIRLS OF FLAVOR
Heat 1 Tablespoon oil in a medium saucepot. Add onion, carrots, celery, marjoram, kosher salt and pepper and cook until vegetables are tender-crisp. In small bowl combine milk and flour until smooth. Stir milk mixture and chicken broth into the pot and bring to a boil. Boil until mixture thickens, about 1 minute.
From swirlsofflavor.com
5/5 (6)
Total Time 45 mins
Category Main Course
Calories 463 per serving


CHICKEN AND HERB DUMPLINGS HOT DISH (AIP) - GUTSY BY NATURE
Pour into a 2-3 quart casserole dish. Preheat oven to 375° F. In a medium bowl, mix coconut flour, arrowroot starch, baking soda, 1/2 teaspoon salt, lard or palm shortening, water, and 1 teaspoon thyme, 1 teaspoon sage, garlic powder, and 1/2 teaspoon apple cider vinegar. Use your hands to need into a thick batter.
From gutsybynature.com
Reviews 19
Servings 6-8
Cuisine American
Category Entree


TRACY'S CHICKEN AND DUMPLINGS WITH HERBS | SWEET LIME ROAD
Chicken and Herb Dumplings. Yield: 8 people. Prep Time: 45 minutes. Cook Time: 3 hours 30 minutes. Total Time: 4 hours 15 minutes. This is a Texas style chicken and dumplings with a rich thick broth, a bit of celery and carrots and delicious plump dumplings studded with herbs. Print Ingredients Chicken Broth. 1 tbsp Kosher Salt, Diamond Crystal 1 …
From sweetlimeroad.com
Cuisine American
Category Main Course
Servings 8
Total Time 4 hrs 15 mins


COUNTRY HERB CHICKEN AND DUMPLINGS | BUDGET101.COM
Country Herb Chicken and Dumplings. You’ll Need: 1 pkg of Country Herb Chicken Seasoning Mix 1/4 c. Butter 1 Medium Onion, Chopped 1/4 c. Flour 3 c. chicken Broth 1 1/3 cups milk (divided) 3 c. diced Cooked Chicken 2 c. Assorted Frozen Veggies (any kind you want) 1 c. of Homemade Bisquick-type mix
From budget101.com
Reviews 1
Estimated Reading Time 1 min


CHICKEN AND DUMPLINGS - COMFORT FOOD AT ITS BEST! - THE ...
Add garlic, cook for one minute. Add flour, cook one minute. Add water and Chicken base, stir until incorporated. Add Chicken, Bay leaves and Herb bundle. Bring to a boil. Turn down to a simmer and let the herbs marry while you make the dumplings. In a small bowl, melt butter in microwave add flour, baking powder, salt and milk blend with a ...
From theclassicculinarian.com
Cuisine American
Category Main Course
Servings 8


HERBED CHICKEN AND DUMPLINGS - MCCORMICK
Sage, rosemary, thyme and parsley seasons classic chicken and dumplings deliciously. 15m. PREP TIME. 30m. COOK TIME. 342. CALORIES. 14. INGREDIENTS. Ingredients 6 Servings . 1/4 cup (1/2 stick) butter 1 medium onion , chopped (about 1 cup) 1/4 cup flour 3 cups reduced sodium chicken broth 1 1/3 cups milk , divided 3/4 teaspoon …
From mccormick.com
Cuisine American
Category Entrees
Servings 6


FOOD RECIPES MANIA: STOVETOP CHICKEN WITH HERB DUMPLINGS
Food Recipes Mania Monday, August 24, 2015. STOVETOP CHICKEN WITH HERB DUMPLINGS FOR THE CREAMY CHICKEN STEW. 1 tablespoon (15 mL) of vegetable oil. 1 tablespoon (15 mL) or so of butter. 2 boneless, skinless chicken breasts. 1 large onion, chopped. 2 celery ribs, diced. 1 large carrot, diced. 4 garlic cloves, thinly sliced . 2 tablespoons …
From foodrecipesmania.blogspot.com


CHICKEN AND HERB DUMPLINGS | RECIPES | FUSTINI'S OILS AND ...
Step 2. Heat the remaining olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deep golden brown, about 10 to 12 minutes. Add mushrooms to soup along with chicken and thyme. Taste and season with salt and pepper. Simmer soup until thickened and vegetables are tender. Step 3. Dumpling Dough.
From fustinis.com


CROCK POT CHICKEN AND HERB DUMPLINGS RECIPE - FOOD NEWS
recipelink.com Chat Room Recipe Swap From: Nancy,.SanFran Crockpot Chicken and Herb Dumplings Recipe By :I Have No Idea!!! Serving Size : 12 3 pounds whole chicken salt and pepper 2 cloves garlic -- minced 1/4 teaspoon powdered marjoram 1/4 teaspoon powdered thyme 1 bay leaf 1/2 cup dry white wine 1 cup sour cream 1 cup dry biscuit mix . Directions Place the …
From foodnewsnews.com


BETTY CROCKER CHICKEN AND HERBED DUMPLINGS - COOKEATSHARE
Trusted Results with Betty crocker chicken and herbed dumplings. Allrecipes - Recipe Search. Easy, creamy chicken with delicate dumplings made from...Chicken and Dumplings II. Submitted by: Vince Jones. This more robust version includes .... Cooks.com - Recipe - Chicken And Dumplings When cool enough to handle, skin and bone the chicken and shred or cut it …
From cookeatshare.com


CHICKEN WITH HERB DUMPLINGS RECIPE - CUISINART.COM
Recipes; Chicken with Herb Dumplings; Chicken with Herb Dumplings. Cuisinart original. Old-fashioned comfort food Yields. Makes 6 to 8 servings Ingredients. Dumplings: ¼ cup fresh parsley 2 tablespoons fresh dill 2 cups unbleached, all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 5 tablespoons unsalted butter, cut into small cubes 1 large egg, lightly beaten …
From cuisinart.com


CHICKEN & HERB DUMPLINGS NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Chicken & Herb Dumplings ( Progresso). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


CHICKEN AND HERB DUMPLINGS - FOOD NETWORK KITCHEN …
Chicken stew topped with herb-speckled buttermilk dumplings is a guaranteed crowd-pleaser any time of year. Food Network contributor Rick Martinez starts …
From foodnetwork.com


CHICKEN HERB DUMPLINGS RECIPES
Chicken Herb Dumplings Recipes CHICKEN AND HERB DUMPLINGS. Provided by Food Network Kitchen. Categories main-dish. Time 40m. Yield 4 servings. Number Of Ingredients 13. Ingredients; 7 tablespoons cold unsalted butter: 2 carrots, chopped: 2 stalks celery, chopped: 1 parsnip, peeled and chopped: 1 bay leaf : Kosher salt and freshly ground pepper: 1 1/2 cups …
From tfrecipes.com


CHICKEN WITH HERB DUMPLINGS RECIPE - FOOD NEWS
For years, I have searched and searched, tweaked and improvised recipes to have herb biscuits as dumplings and a good ‘soup’ as the base for chicken and dumplings. The Search is OVER. This is the best recipe. Return the chicken to the pan and add the water or stock. Bring the stock to a boil, reduce heat to low, add the peppercorns and parsley stems and cook for 15 minutes, …
From foodnewsnews.com


CHICKEN WITH HERB DUMPLINGS RECIPES
2013-12-21 · Chicken Casserole with Herb Dumplings. It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth ...
From tfrecipes.com


CHICKEN FRICASSEE WITH HERB DUMPLINGS - RECIPE | COOKS.COM
CHICKEN FRICASSEE WITH HERB DUMPLINGS : 1 c. Bisquick 1 tsp. paprika 1 (10 1/2 oz.) can cream of chicken soup 2 1/2 to 3 lbs. cut up chicken 1/8 tsp. pepper 1 1/2 c. milk 2 tbsp. shortening. Blend dry ingredients; coat chicken pieces. Brown chicken in butter and shortening. Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in same skillet. Add chicken; …
From cooks.com


CHICKEN AND DUMPLINGS - BEST CRAFTS AND RECIPES
Homemade Chicken and Dumplings Recipe is most definitely the ultimate comfort food. Our easy chicken and dumplings recipe will quickly become a go-to comfort food when there’s a chill in the air. Tender herb dumplings rest atop a creamy chicken and vegetable soup making this a favorite recipe for sure. The herb dumplings are seasoned with garlic powder and fresh …
From bestcraftsandrecipes.com


HOW TO MAKE CROCKPOT CHICKEN AND HERB DUMPLINGS - RECIPES
chicken 1 salt and pepper 2 each garlic cloves, minced 1/4 teaspoon powdered marjoram 1/4 teaspoon powdered thyme 1 each bay leaf 1/2 cup dry white wine (optional) 1 cup dairy sour cream 1 cup packaged biscuit mix 1 tablespoon parsley, fresh, chopped 6 tablespoon milk 10 each small white onions Directions: Sprinkle chicken with salt and pepper ...
From mobirecipe.com


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