THE BEST CHICKEN AND DUMPLINGS
A super flavorful, thick, and creamy chicken stew is filled with tender chicken and veggies. Soft and pillowy dumplings are dropped into the stew and steamed to perfection! Some of the best comfort food!
Provided by Susie Weinrich
Categories Dinner
Time 1h5m
Number Of Ingredients 23
Steps:
- Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
- Add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often, so the onions are nice and soft.
- Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
- Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
- Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
- Remove the bay leaf and discard. Stir in the cooked chicken.
- Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
- Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
- Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.
- Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.
- Remove from the heat and let it cool for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 604 kcal, Carbohydrate 45 g, Protein 26 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 135 mg, Sodium 1919 mg, Fiber 4 g, Sugar 6 g
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.
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
CHICKEN AND DUMPLINGS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
- In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
- For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
- Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
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
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
CHICKEN AND FLUFFY DUMPLINGS
This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.
Provided by Deely
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the first 8 ingredients in a large pot.
- Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
- Skim off fat.
- DUMPLINGS.
- Combine dry ingredients.
- Stir in remaining ingredients.
- Drop by tablespoonfuls onto hot chicken and boiling stock.
- Cover tightly and return to boiling.
- Reduce heat to a simmer, Do Not Lift Cover.
- Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
- Arrange dumplings and chicken on a platter.
- Strain broth.
- GRAVY.
- Combine flour and water, blend till smooth.
- Bring 4 cups reserved broth to boiling, add flour mixture.
- Bring to boil and cook till thickened.
- Add salt and pepper.
- Pour over chicken and dumplings.
CHICKEN WITH FLUFFY DUMPLINGS
Tasty dumplings that are quick and easy to make! This is a recipe my mom used to make. I make this when I have leftover roast chicken and homemade chicken broth. If you don't have homemade, be sure to use a good quality broth. Comes from the Better Homes and Gardens "New" Cookbook from the 70s.
Provided by StacyMD187373
Categories Low Cholesterol
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat chicken broth and cooked chicken until bubbly.
- Meanwhile, sift together dry ingredients.
- Combine milk and oil; add to dry ingredients, stirring just until moistened.
- Drop from tablespoons into bubbling stew.
- Cover tightly; bring to a boil.
- Reduce heat (don't lift cover) and simmer 12-15 minutes or until done.
Nutrition Facts : Calories 389.1, Fat 16.4, SaturatedFat 3.2, Cholesterol 8.5, Sodium 975.6, Carbohydrate 51.6, Fiber 1.7, Sugar 0.2, Protein 8.5
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