Creamy Chicken And Dumplings Food

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
• Cook on High for 4 1/2 to 5 1/2 hours.
• Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

CREAMY CHICKEN & DUMPLINGS

Steps:

• 1. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/homemade-chicken-stock.html?p=1
• 2. Place stock and shredded chicken in soup pot. Bring to a low boil.
• 3. FOR DUMPLINGS: Mix four and spices together in a large bowl. Slowly add in stock, about 1 c. at a time, mixing in flour, until you can roll or pat into a ball. Knead for about 5 min. Divide dough into smaller portions and roll out by hand or using a pasta roller. Roll dough to thicken you desire.
• 4. Place in pot of simmer chicken and stock. Let cook for about 20 min. or until dough is cooked through.
• 5. If liquid is not thick enough, mix 1 c. of cold water with 1/4 c. of cornstarch. Mix well to remove all lumps. Add to broth. Let simmer for about 10 min. Repeat step if thicker broth is desired. Re-season with salt and pepper to taste.

CHICKEN AND DUMPLINGS

Steps:

• In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
• In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don't burn.
• Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
• Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
• In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
• Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don't overmix the batter. Mix until just combined.
• Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don't stir the dumplings in, just let the dumplings fall into the simmering liquid.
• Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
• Serve and enjoy. Optional to garnish with a little chopped parsley.

EASY CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery, carrot and onion in hot margarine for 2-3 minutes or until chicken is brown.
• Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender.
• Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

WINTER CHICKEN & DUMPLINGS

Steps:

• To prepare Supreme 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.
• To prepare 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.

EASY CREAMY CHICKEN DUMPLING SOUP

Steps:

• Simmer the carrots, onion and celery in the chicken broth until soft.
• Add the corn, peas, salt, pepper, poultry seasoning and chicken.
• Add the cream soups and mix well over medium heat until incorporated.
• Simmer for 30 minutes.
• For the dumplings, mix the egg, milk, and melted butter.
• Add to the flour and add salt, pepper and parsley.
• It will make a thick sticky batter.
• Drop by spoonfuls into the simmering soup.
• Cover and simmer for 15 minutes,
• Do not allow soup to boil.
• Serve in large bowls.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

PAULA DEEN CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a 2-quart saucepan over medium-high heat. Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender.
• Add the flour and stir constantly for 2 minutes. Pour the chicken broth in and bring to a boil.
• Stir in the dumplings in three batches, stirring regularly to prevent them from sticking to the bottom of the pan.
• Bring the soup to a boil and reduce heat to medium-low. Cover the pan and let the mixture simmer, stirring occasionally. Cook for 30 minutes or until the dumplings are tender.
• Mix in the chicken, thyme, and parsley and continue to cook for 10 more minutes. Serve hot, and enjoy!

CREAMY CHICKEN AND DUMPLINGS

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.

CHICKEN AND DUMPLINGS CASSEROLE

Steps:

• Preheat oven to 375°.
• Place butter in a 9 x 13 casserole or baking dish and melt in the microwave in 30-second intervals until melted. (about 1 minute)
• Place shredded or chopped chicken on top of butter spread evenly in the bottom of the baking dish.
• In a mixing bowl combine flour, milk, poultry seasoning, and salt & pepper. Pour evenly over chicken (DO NOT MIX OR STIR IN).
• In the same mixing bowl combine condensed chicken soup with herbs and chicken broth. Pour evenly over the flour mixture (DO NOT MIX OR STIR IN).
• Place in oven and bake for 35 to 45 minutes. Let rest for 5 to 10 minutes before serving.

CREAMY CHICKEN AND DUMPLINGS RECIPE

Steps:

• Add olive oil to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Let the oil heat up until it appears to shimmer.
• Add the carrot, celery, and onion to the oil and cook them for about 5 minutes, until they begin to soften. Add the garlic to the vegetables and cook them for 1 minute.
• Stir 2 tablespoons of flour into the vegetables and cook for another 1 to 2 minutes.
• Add the chicken broth to the pot and bring it to a boil.
• Add the chicken, thyme, and bay leaves to the pot along with 1 teaspoon of salt and ½ teaspoon of pepper, then lower the heat to a simmer.
• Meanwhile, whisk the remaining flour and the baking powder in a large bowl along with 1 teaspoon of salt and ½ teaspoon of pepper.
• Make a well in the middle of the dry ingredients, then pour in the milk and melted butter.
• Mix the ingredients together until a ball of dough forms.
• Add the dough to the simmering soup one heaping tablespoon at a time, then scatter the dumplings around the pot.
• Gently press down on the dumplings so that the liquid in the pot moistens all sides of them.
• Cover the pot and simmer the dumplings for 18 to 20 minutes, or until they are no longer doughy in the middle.
• Remove the pot from the heat and stir in the heavy cream. Adjust the salt and pepper to taste.
• Let the chicken and dumplings cool slightly before serving. Garnish the dish with chopped parsley, if desired.

CHICKEN & DUMPLINGS

Steps:

• Chicken:
• Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
• Dumplings:
• Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
• Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.