EASY CHICKEN AND DUMPLINGS WITH BISCUITS
Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.
Provided by Ed Herro
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
- Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
- Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
- Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g
BEST CHICKEN 'N' BISCUITS
Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.
EASY CHICKEN AND DUMPLINGS
Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You'll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
- On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Nutrition Facts : Calories 640, Carbohydrate 62 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2090 mg, Sugar 10 g, TransFat 0 g
SHORTCUT CHICKEN 'N' DUMPLINGS
Cure your comfort food cravings with our Shortcut Chicken 'n' Dumplings recipe! Thanks to shortcut ingredients, we can put together a creamy dinner full of savory chicken, veggies, and plump dumplings in hardly any time at all! It'll really hit the spot!
Provided by Ginsburg Enterprises
Categories Slow-Cooker
Number Of Ingredients 7
Steps:
- In a 4-quart or larger slow cooker, mix all ingredients except biscuits. Gently fold in biscuit pieces.
- Cover and cook on LOW 4 hours or on HIGH 2 hours, or until biscuits are firm; serve immediately.
CHICKEN 'N' DUMPLINGS
Makes 6 servings
Number Of Ingredients 15
Steps:
- In a large Dutch oven, bring 1 quart water, chicken, and next 5 ingredients to a boil over medium-high heat; reduce heat, and simmer for 10 to 12 minutes or until chicken is done. Stir in soup, and bring to a boil over medium-high heat. Reduce heat, and simmer. Drop strips of Rolled Dumplings, one at a time, into simmering liquid, and cook (do not stir) for 6 to 8 minutes or until dumplings are tender and float to the top. Discard bay leaves before serving.
- In a large bowl, whisk together flour and salt. Sprinkle a small amount of ice water in center of flour. Work mixture with your fingers from center of bowl to sides of bowl, adding a small amount of water as you move to sides of bowl. Knead dough, and shape into a ball. On a lightly floured work surface, roll dough to 1/8-inch thickness (dough will be firm). Cut dough into 2x1-inch strips.
- In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
CHICKEN - N - BISCUIT DUMPLINGS
Long story short, we planned to go out to eat today, being my kids don't care for the usual pork n kraut, and the fact that I deserved a break...lol! Well, snowy, bad roads changed our plans...so, not being prepared to cook today...luckily, I had some cans of biscuits and a chicken in the freezer. This is what I prepared... It...
Provided by Cassie *
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. In a large stock pot, place chicken and next 8 ingredients. Cover chicken with water, by about 2 inches. Bring to a boil, and poach chicken till juices run clear. About 1 - 1 1/2 hours.
- 2. Remove chicken from pot to cool. After cool enough to touch, pull apart into desired sized pieces.
- 3. Strain chicken stock. Return stock and veggies to pot. Should be about 10 cups. I then added another 4 cups of water. Seasoned with 2 tablespoons chicken or turkey buillon paste.
- 4. Bring the broth back to a boil. While broth is coming to a boil. Pull your biscuits apart into pieces about the size of a quarter. Toss in flour to keep from sticking together.
- 5. When broth is boiling, add the biscuit pieces a few at a time... and any remaining flour. Once all biscuits are in the broth, gently stir to make sure they aren't sticking together. ( I also take the back of spoon and keep pushing them under the broth until they are firming up and plainly separated from each other). Keep boiling for another 5 - 10 minutes until they lose their puffiness and resemble thick noodles and no longer gooey.
- 6. I then taste the broth and add more seasoning if needed.
- 7. Return the chicken pieces to the broth, cook until heated through. If you like a thicker broth. Make a slurry of corn starch and water. Making sure broth is boiling, stir in the corn starch. I used about 2 tablespoons and 1/2 cup water. Enjoy!!
BEST CHICKEN N DUMPLINGS
This recipe will win the hearts of your whole family. Only an hour to prepare and most of the ingrediates you already have in your kitchen. This is great when you're feeling down....or a wonderful dish to warm you up on a cold day.
Provided by Tiz4tggr
Categories Chicken Thigh & Leg
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large soup pot bring chicken broth to a boil. Chop onion, celery, carrot, garlic and add to broth. Add chicken thighs. Boil covered for 30 minutes. With a slotted spoon take out any large pieces of chicken and tear apart with a fork, returning chicken to pot when you're done. Add all four cans of soup and stir. Wait until mixture comes to a boil again before adding the biscuit dough.
- Take the dough out of the package and tear each biscuit into four pieces. With the palms of your hands make a small dough ball out of each piece and drop in boiling mixture.
- Continue boiling until all dough has risen from the bottom of the pot and then let cool for 20 minutes. Serve with warm bread.
Nutrition Facts : Calories 264.3, Fat 9, SaturatedFat 2.3, Cholesterol 94.4, Sodium 902, Carbohydrate 16.9, Fiber 1.6, Sugar 4.7, Protein 27.6
GRANDMA'S SOUTHERN-STYLE CHICKEN N' DUMPLINGS
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Provided by JB @ The Grateful Girl Cooks!
Categories Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
- Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
- Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
- While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
- Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
- Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
- Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 20 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 435 mg
CROCK POT CHICKEN N' DUMPLINGS
The only way I will make chicken and dumplings, this is the easiest! You can also use those frozen "flat" dumplings instead of canned biscuits.
Provided by Beth Gambrell
Categories One Dish Meal
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except biscuits, in slow cooker.
- Cover and cook on low for 7 hours.
- 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently.
- Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.
OLD-FASHIONED CHICKEN "N" DUMPLINGS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
- For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.
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- Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
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