CLASSIC CHICKEN AND DUMPLINGS RECIPE
This easy chicken and dumplings recipe is the homemade dinner stable you're missing Here's how to make chicken and dumplings like a chef.
Provided by Dawn Perry
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
- Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
- Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
- Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk , and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.
Nutrition Facts : Calories 517 kcal, Carbohydrate 52 g, Cholesterol 99 mg, Protein 25 g, SaturatedFat 10 g, Sodium 844 mg, Sugar 6 g, Fat 23 g, UnsaturatedFat 0 g
CLASSIC CHICKEN AND DUMPLINGS (NO BROTH) RECIPE - (4.4/5)
Provided by sandiB2010
Number Of Ingredients 15
Steps:
- 1.Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. 2.Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones). 3.Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes. 4.Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
CLASSIC CHICKEN AND DUMPLINGS
Make and share this Classic Chicken and Dumplings recipe from Food.com.
Provided by KathyP53
Categories Whole Chicken
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken, water to cover, garlic powder, thyme, 1 1/2 teaspoons salt; and 1/2 teaspoons pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
- Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 teaspoons salt and 1/4 teaspoons pepper to broth. Return to a simmer.
- Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto lightly floured surface. Roll into 1/8" thickness; cut into 1" pieces.
- Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes.
Nutrition Facts : Calories 567.3, Fat 34.4, SaturatedFat 9.8, Cholesterol 92.2, Sodium 1466.1, Carbohydrate 36.5, Fiber 1.3, Sugar 0.2, Protein 26.1
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
NO-CHICKEN AND DUMPLINGS
Make and share this No-Chicken and Dumplings recipe from Food.com.
Provided by The Art Teacher
Categories Corn
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317.8, Fat 15.6, SaturatedFat 5.7, Cholesterol 13.5, Sodium 693.5, Carbohydrate 39.5, Fiber 4.2, Sugar 6.2, Protein 7.2
More about "classic chicken and dumplings no broth recipe 445 food"
CLASSIC CHICKEN WITH DUMPLINGS RECIPE
From foodandwine.com
Author Scott HockerTotal Time 1 hr 45 mins
- Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat 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 and baking soda. 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.
OLD FASHIONED CHICKEN AND DUMPLINGS
From spendwithpennies.com
OLD-FASHIONED CHICKEN AND DUMPLINGS …
From thecountrycook.net
CLASSIC CHICKEN AND DUMPLINGS - WHAT A …
From whatagirleats.com
CLASSIC CHICKEN & DUMPLINGS - FAR FROM NORMAL
From werefarfromnormal.com
PERFECT CHICKEN AND DUMPLINGS (FROM …
From fivehearthome.com
CLASSIC CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Total Time 2 hrs 25 minsServings 8
- Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
- Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
- Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
- Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE - TFRECIPES
From tfrecipes.net
DINNER - DAIRY FREE CHICKEN AND DUMPLINGS SLOW COOKER RECIPES
From tfrecipes.net
CHICKEN AND DUMPLINGS - JO COOKS
From jocooks.com
CLASSIC 'CHICKEN AND DUMPLINGS' RECIPE IS THE COMFORT FOOD WE'RE ...
From delishably.com
CHEF JOHN'S TOP-RATED TAKES ON CLASSIC COMFORT FOOD RECIPES
From allrecipes.com
SOUTHERN CHICKEN AND DUMPLINGS COMFORT FOOD - TFRECIPES
From tfrecipes.net
CHICKEN AND DUMPLINGS WITHOUT CHICKEN BROTH RECIPES
From yummly.com
CLASSIC CHICKEN AND DUMPLINGS - PACIFIC FOODS
From pacificfoods.com
CLASSIC CHICKEN AND DUMPLINGS | TRAEGER GRILLS
From traeger.com
CHICKEN AND DUMPLINGS WITH BROTH RECIPE - FOOD.COM
From food.com
CLASSIC CHICKEN AND DUMPLINGS RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
15 RECIPES THAT START WITH CHICKEN BROTH
From allrecipes.com
CLASSIC CHICKEN AND DUMPLINGS NO BROTH RECIPE 445 RECIPE
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love