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.
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
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.
EASIEST EVER CHICKEN AND DUMPLINGS RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- Bring the broth and desired seasonings (bouillon, salt, pepper, garlic salt, poultry seasoning) to a boil in a large (preferably non-stick) pot over medium-high heat. Drop the tortilla strips, one at a time, into the boiling broth, gently pushing them down to the bottom. Resist the urge to stir as they are fragile and will fall apart if stirred too much. Cook for about 10 to 15 minutes or to your liking, lightly shaking the pot occasionally to move them around. Remove from heat and gently stir in the butter, milk, and cooked chicken. Refrigerate leftovers. Reheat in the microwave, adding a dab of milk, if needed.
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.
WORLD'S BEST CHICKEN AND DUMPLINGS
This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.
Provided by MarkG
Categories Poultry
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
- Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
- Remove chicken and let stand until cool enough to handle.
- Remove 1 cup of broth and strain.Set aside.
- Remove meat from bones and discard skin and bones; add meat back to broth.
- Return broth and chicken to simmer.
- In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
- Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
- Drop strips into soup; simmer for 20 minutes, stir occasionally.
- Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
- Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).
Nutrition Facts : Calories 1172.4, Fat 72.8, SaturatedFat 29.5, Cholesterol 318.9, Sodium 3116.2, Carbohydrate 59.2, Fiber 3.5, Sugar 3.7, Protein 66.5
EASIEST EVER CHICKEN AND DUMPLINGS RECIPE
Homemade Chicken and Dumplings have always been a classic comfort food. This recipe, which features easy drop dumplings is the best recipe for when you want a hearty chicken stew in half of the time of traditional recipes.
Provided by Snug and Cozy Life
Categories Dinner
Number Of Ingredients 12
Steps:
- Step OneBegin by placing the broth, chicken, carrots, seasoning, salt, and pepper into a large dutch oven or stockpot. Heat the stew over medium high heat until just boiling.
- Step TwoMeanwhile, while the chicken soup is heating, begin preparing the dumplings. Place the Bisquick, parsley, garlic powder, milk, and egg in a medium bowl. Mix the dough together using either a fork or pastry blender until everything is combined. You'll be left with a sticky ball of dough when you're done.
- Next, grab about a one-inch ball of the dumpling batter and gently drop dumpling dough into the boiling chicken stew. Repeat this process until you're out of dough. (You'll get roughly 11-12 dumplings). Turn the burner down to low heat and allow the chicken and dumplings to cook for 10 minutes. (The dumplings should stay at the surface of the stew while they cook.)
- As a last step, cover the chicken and dumpling stew and allow to cook for another 15 minutes.
- Divide the soup up into bowls and serve with bread or a simple side salad for a complete meal.
BEST EVER CHICKEN STEW WITH DUMPLINGS
Make and share this Best Ever Chicken Stew With Dumplings recipe from Food.com.
Provided by christina_ciriello
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the pepper, sea salt, garlic and thyme. This makes a good all-purpose seasoning.
- Remove all the skin from the chicken and rinse. Cut up at the joints, separating the wings, thighs, legs, and remove the backbone. Remember to check the inside for the neck & giblets!
- Place the chicken, the bag of giblets and the bay leaves in a stockpot. Add the water and cook on med-high until the chicken is thoroughly done. Remove the chicken and shred. Remove the giblets and discard. Discard the bones (except the wishbone - keep that to make a wish!) Skim any fat or impurities from the remaining broth.
- Remove the outer layer of leaves from the leek and rinse well. Dice into 1-inch pieces.
- Add the shredded chicken, carrots, leeks and noodles to the pot. Add water if needed to maintain consistency. Add 2-3 Tbsp of the all-purpose seasoning and the Lawry's to the pot, then bring to a low boil.
- For the dumplings - there are a lot of great recipes just for dumplings, but they're more work than I want to do at this point. I mean, I just cooked, de-boned and shredded a whole chicken! So, I add broth from the pot to the flour in a bowl and mix until I have a dough. Drop the dough by the spoonful into the stew and let it simmer. Once the dough rises to the top and the noodles are done, the stew is ready to eat!
Nutrition Facts : Calories 920.1, Fat 39.3, SaturatedFat 11.1, Cholesterol 226.4, Sodium 1469.6, Carbohydrate 86.1, Fiber 8, Sugar 7.3, Protein 53.4
CHICKEN AND DUMPLINGS (ROLLED DUMPLINGS)
When my Grandma King was teaching me to make chicken and dumplings, I tried to write down the recipe. -- rolls eyes--. She never measured anything, I was trying to guestimate how much she was using, until we came to the eggs....... She says to use 3, 6, 9, or 12 eggs. I shook my head, and asked her "well which is it?", she says in her southern voice, "well it depends". pause.. "Well granny, how do you DECIDE how many eggs to use?" She looks at me and grinned, and says in a sweet southern voice, "Well, it depends on how many eggs I have"... So there you go.
Provided by Connie R.
Categories Whole Chicken
Time 1h30m
Yield 6 Serves a Family, 6 serving(s)
Number Of Ingredients 10
Steps:
- Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
- Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
- While chicken is cooking, make dumplings.
- Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
- If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
- Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
- Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
- Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.
Nutrition Facts : Calories 798.4, Fat 42.5, SaturatedFat 13.6, Cholesterol 272, Sodium 1033.2, Carbohydrate 49.1, Fiber 1.7, Sugar 0.2, Protein 51
BEST EVER CHICKEN AND DUMPLINGS
I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.
Provided by chelgilm
Categories Whole Chicken
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 35
Steps:
- For the Roasted chicken:.
- Preheat oven to 375°F.
- Remove neck and giblets from cavity of chicken and discard them.
- Rinse the chicken and cavity with cold water inside and out.
- Pat dry with paper towels.
- Season body and cavity of chicken generously with salt and pepper.
- In small bowl mash together the lemon juice, chopped herbs, and butter.
- 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 cavity of chicken.
- Tie the chicken legs with twine.
- Roast in oven breast side up for 1 hour or until done and no longer pink.
- Shred the meat when cool enough to handle.
- Discard the skin and SAVE the chicken bones for the stock.
- Chicken Stock:
- Coat a large stockpot with olive oil.
- Place over medium heat.
- Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
- Simmer for 1 hour.
- Strain the stock to remove the solids and set aside.
- Dumplings:
- Sift the dry ingredients 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.
- It should be thick and cake like.
- Cover and set aside while making sauce.
- Supreme Sauce:.
- Melt butter and heat the oil over medium heat in dutch oven.
- Add carrots, celery, garlic, and bay leaves.
- Saute until vegetables are soft (about 5 minutes or so).
- Stir in the flour to make a roux.
- Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
- Slowly stir in chicken stock, one cup at a time.
- Stir well after each addition.
- Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
- Stir in heavy cream.
- Fold reserved shredded chicken in sauce and bring up to a simmer.
- Add salt and pepper to taste.
- Dumplings:.
- Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
- The dumplings should cover the top of sauce but not be touching or overcrowded.
- Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
CHICKEN AND DUMPLINGS
Make and share this Chicken and Dumplings recipe from Food.com.
Provided by soulmatesforever
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
- Drain, rinse and chop into cubes or good sized chunks.
- Set aside.
- In a large pot, stir together the cream of chicken soup, water, boullion and milk.
- Bring to a simmer over medium heat.
- Heat the oil in a pan and add the garlic, onion, celery and carrots.
- Sautee until carrots are almost done and onion is soft.
- Transfer the chicken mixture and vegetables to the soup pot, and mix well.
- Reduce heat to low, and simmer for 30 minutes.
- Season with celery seed and black pepper to taste.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
- In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
- Pour the liquid into the flour mixture, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
- Cover pot tightly, and bring to a boil.
- Simmer for another 12 to 15 minutes.
- (I find they come out nice and fluffy if you keep the lid on:-).
- Serve hot.
Nutrition Facts : Calories 379.1, Fat 15.4, SaturatedFat 3.4, Cholesterol 65.5, Sodium 1222.9, Carbohydrate 34.3, Fiber 2.6, Sugar 3.1, Protein 25.2
THE BEST CHICKEN AND DUMPLINGS
The best things take a little work, and these are SO worth the extra effort. This is one of those recipes that you'll be remembered for long after you're dead! Oh, and go ahead and double the dumplings, because I promise you'll want them. My mom was famous for these, and I can only imagine she'd want me to share this recipe with everyone I can.
Provided by SilverOpera
Categories One Dish Meal
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Start with the soup. Chop all the veggies.
- In the biggest pot you have, saute the veggies in olive oil until the onions are soft.
- Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts.
- Cook for about 30 minutes, until the chicken is done.
- Take the chicken out, shred it, and return it to the soup.
- Now for the good part: the dumplings. Mix all the dry ingredients.
- Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture.
- Now knead it until it forms a nice dough-y texture.
- Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches.
- With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live.
- Drop the dumplings one by one into the soup. Don't stir it for a few minutes.
- The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong.
- Simmer at least another 45 minutes, or as long as you like.
- Put on your fat pants and go to town.
Nutrition Facts : Calories 347.9, Fat 15.5, SaturatedFat 4, Cholesterol 35, Sodium 428.3, Carbohydrate 35.3, Fiber 5.1, Sugar 4.4, Protein 17.9
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