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.
SUNNY'S EASY CHICKEN AND DUMPLINGS
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 8 servings (makes about 50 dumplings)
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is "fall of the bone" tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.
- In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.
- Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.
OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)
My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.
Provided by The Spice Guru
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
EASY CHICKEN AND DUMPLINGS
A super easy way to make chicken and dumplings. My husband and kids loved it.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g
SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
CHICKEN AND DUMPLINGS
Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
- Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
- For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
- Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
BEST CHICKEN AND DUMPLINGS RECIPE
Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
- Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
- Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
- Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
- In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
- Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
- Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
- Press the dough balls down into the pot so that they are covered by the liquid.
- Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.
Nutrition Facts : Calories 999 kcal, Carbohydrate 91 g, Protein 51 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 191 mg, Sodium 1915 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving
EASY CHICKEN AND DUMPLINGS
From Betty's Soul Food Collection... Get ready, get set, done! In just a few minutes, you can turn last night's leftover chicken into tonight's scrumptious dinner, complete with rich, creamy sauce and tender dumplings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
- In small bowl, stir together Bisquick® mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
- Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g
EASY CHICKEN AND DUMPLINGS
Easy Chicken and Dumplings Recipe for Two is super simple, made in one pot, full of flavor, and quite comforting. Boneless chicken is simmered in one pan with celery, carrots, and onion with savory seasonings and topped with fluffy biscuit type dumplings.
Provided by Zona
Categories Chicken-Poultry
Time 40m
Number Of Ingredients 10
Steps:
- Dice the chicken, celery, onion, and carrots. A filet knife is perfect for cutting through chicken. Click for a Rada Filet Knife.
- In a medium sized pot boil the chicken broth, chicken, celery, onions, and carrots for 15 minutes. Click for a sauce pan.
- Stir in the cream of chicken soup, sage, salt and pepper, and then bring back to a boil.
- In a medium bowl mix together the Jiffy baking mix (see notes below) and milk forming sticky batter. Divide the batter into 4 equal portions and drop by spoonfuls onto the hot mixture.
- Cook uncovered for 10 minutes over low heat.
- Cover and cook 10 more minutes.
Nutrition Facts : Calories 394 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 35 grams protein, SaturatedFat 3.5 grams saturated fat, ServingSize 1, Sodium 1440 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHICKEN AND DUMPLINGS
This dish tastes like it takes all day to prepare but, the truth is, it comes together in a snap! You're going to love this recipe for Chicken and Dumplings because it's all the old-fashioned, warm, and cozy flavor with almost no time and effort at all! This one-pot wonder is going to really hit the spot.
Provided by Ginsburg Enterprises
Categories One-Pots
Number Of Ingredients 8
Steps:
- Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
- Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
- Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.
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
EASY CHICKEN AND DUMPLINGS WITH CRESCENT ROLLS (+VIDEO)
I'm immediately transported to my great grandmother's kitchen table with her recipe of southern Chicken and Dumplings, using the Instant Pot or stove top.
Provided by Christian Guzman
Categories Main Course Soup
Time 50m
Number Of Ingredients 8
Steps:
- Trim and cut chicken breast. Chop onion.
- Add chicken, onions and FOUR cups chicken broth to Instant Pot. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 5 minutes, then natural release. The entire cook time will be about 25 minutes.
- Remove chicken breast meat from Instant Pot and shred with forks. Set aside.
- Cut up the crescent roll dough into bite sized pieces.
- Press the saute button on Instant Pot and bring the liquid (onions still inside) to a light boil. Begin dropping in the dough, one at a time, stirring constantly to ensure that they don't stick together. Allow to cook, stirring frequently for about 5 minutes. Some Instant Pots will get very hot on saute. Ours is one of them. Turn it to low or even change the setting to slow cook if yours starts going wild and crazy. Go back to saute as it slows down. You want to keep the temperature up so everything cooks but you don't need it to be boiling out of control.
- Return the chicken to Instant Pot. Add pimientos. I only used half the jar. Stir.
- In a small bowl, whisk together ONE cup chicken broth, corn starch, salt and pepper. until there are no lumps. Stir mixture into Instant Pot. Continue cooking on saute, switching back and forth to slow cook as necessary if the heat gets out of hand. Allow to cook for five minutes until thickened or to desired consistency.
- Garnish as desired with cracked pepper and chopped green onion. Makes 8 servings.
Nutrition Facts : Calories 187 kcal, Carbohydrate 16 g, Protein 14 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 973 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SOUTHERN CHICKEN AND FLAT DUMPLINGS RECIPE
Make chicken and dumplings the southern way, with flat or slick dumplings. Up the ante by seasoning your dumplings and making them with some bacon fat or chicken fat. Yes. Approximate cooking times for both pressure cooker/Instant Pot and Dutch oven included.
Provided by onlinepastrychef
Categories Poultry
Time 2h45m
Number Of Ingredients 16
Steps:
- Remove the pouch of giblets from the cavity of your chicken and use for another purpose. If your chicken came with a neck, you can cook that right along with the rest.
- In your Instant Pot or a Dutch oven, place the chicken (and neck, if you have one), boxed stock, onion, garlic, vinegar, salt, poultry seasoning and smoked pepper or peppercorns.
- Bring up to pressure and cook at high pressure for 33 minutes. (If using a Dutch oven, simmer over medium-low heat until the chicken is cooked through and you have a nice, rich stock, about 2 hours. You may have to flip the chicken to get it to cook evenly).
- For the most tender meat, allow for complete natural pressure release, about 30 minutes. If cooking in a Dutch oven, allow the meat to cool in the pot.
- Carefully remove all the meat from the carcass, get rid of as many bones and onion pieces as you can. Once you've removed most of the larger pieces, pour the stock through a strainer to get all the little bits.
- Return the meat to the pot, cool and then refrigerate overnight.
- The next day, spoon off the layer of chicken fat from the surface of the stock. You can use this in your dumplings, to make matzo ball soup, or you can discard.
- Place your Instant Pot insert back in your Instant Pot and turn to saute or place your Dutch oven over. Stir occasionally until the stock has melted back to liquid (it will probably be like soft Jello straight from the fridge). You don't have to make it hot at this point, just warm enough to melt the gelatin in the stock.
- Pour the stock and chicken through a strainer. Press down on the chicken to get as much of the stock as possible. Refrigerate the chicken.
- Taste the broth and adjust seasonings if necessary.
- Turn the Instant Pot back to saute and bring stock to a rolling boil. If using a Dutch oven, bring to a rolling boil over medium-high heat. Drop dumplings (procedure below) into the pot, a few at a time so they don't stick together.
- Boil for about 15-20 minutes, or until dumplings are cooked through. NOTE: A few of the smaller bits of dumpling may dissolve, and that's totally fine. This is what thickens your broth into a silky, dreamy gravy.
- Return the reserved chicken to the pot to reheat, about 5 minutes.
- Serve in bowls with a fork and a spoon. Have some good bread or rolls handy to sop up the extra sauce.
- Enjoy!
- In a medium bowl, whisk together the flour, baking powder, salt, poultry seasoning and black pepper.
- Drop in the chicken fat, bacon fat, butter, or shortening, and rub in with your fingertips until it is completely incorporated. No pea-sized pieces here. You want it to disappear.
- Make a well in the center of the dry ingredients and stream in the milk.
- Bring the dough together with a fork. It will be fairly wet.
- Liberally flour your counter.
- Scrape the dumpling dough onto the floured surface. Liberally flour the top of the dough and roll out into a rough rectangle about 1/8-3/16" thick. If the dough sticks, add some more flour to assist with rolling, but don't knead it in. Use your dough scraper to lift the dough and toss some flour underneath and add some to the top as necessary.
- Brush excess flour off the top of the dough. Cut into 2"x3" rectangles (don't measure--just use a pizza cutter and go for it), and they're ready to be cooked.
Nutrition Facts : Calories 435 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 9 grams fat, Fiber 1.3 grams fiber, Protein 54.7 grams protein, SaturatedFat 2.9 grams saturated fat, Sugar 2.3 grams sugar
EASY CHICKEN AND DUMPLINGS
Your family will love these Easy Chicken and Dumplings
Provided by The Southern Lady
Categories Main Course
Number Of Ingredients 7
Steps:
- Chicken Instructions
- Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
CHICKEN STEW WITH DUMPLINGS
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 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.
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
EASY CHICKEN STEW AND DUMPLINGS
Make and share this Easy Chicken Stew and Dumplings recipe from Food.com.
Provided by PaulaG
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a 1 1/2 qt nonstick saucepan, stir together the flour, sage, thyme and pepper. Stir until mixture begins to brown, watching carefully so the flour doesn't burn.
- Whisk in the broth and onion flakes, heat to boiling over medium heat, stirring constantly; stir in the vegetables and chicken, bring to a boil.
- In a small dish, mix together the biscuit mix, chopped onion and milk until well moistened; drop by rounded teaspoonfuls onto boiling stew; reduce heat to low and simmer uncovered for 10 minutes.
- Cover and simmer an additional 10 minutes; sprinkle with dried parsley the last few minutes of cooking.
EASY CHICKEN AND DUMPLINGS FROM SCRATCH
This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 433 kcal, Carbohydrate 39 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1645 mg, Fiber 2 g, Sugar 5 g
FAST AND EASY CHICKEN AND DUMPLINGS
I just saw this on the R.R. show, Jessica Simpson made it and it looked so easy and yummy I had to save it here fast. Ok I just made this last night and it turned out so good. Made more like a chicken pot pie, I used one crescent roll for the bottom, just laid it out flat, and another for the top. Making it this way you only need 2 packs of rolls. I also threw in some mushrooms before cooking, it was very easy and good. Hubby gives it 4 stars, i would give 5.
Provided by calijenn
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
- Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
- Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
Nutrition Facts : Calories 256, Fat 13.7, SaturatedFat 3.6, Cholesterol 58.5, Sodium 1038.3, Carbohydrate 11.1, Sugar 1.6, Protein 21.7
QUICK-N-EASY CHICKEN AND DUMPLINGS
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
- In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. 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.
YUMMY AND EASY CHICKEN AND DUMPLINGS
This is a super yummy, super easy recipe for chicken and dumplings. Just throw it all in your crock pot and you are good to go!
Provided by chloebaby930
Categories Chicken Breast
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Throw all the ingredients in the crock pot and cook on high for 4 hours, when there is about 45 minutes left go ahead and tear up the biscuits and put them in the crock pot.
Nutrition Facts : Calories 759.5, Fat 38.5, SaturatedFat 10.6, Cholesterol 85, Sodium 2217.9, Carbohydrate 64.3, Fiber 2, Sugar 3.9, Protein 37.7
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
More about "easy chicken and dumplings food"
EASY CHICKEN AND DUMPLINGS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 14Calories 934 per servingCategory Chicken
- Add the chicken pieces in a single layer (work in batches if needed so you don’t overcrowd the pot) and cook, turning once, until pale golden, about 3-5 minutes per side. Remove the chicken to a plate and repeat with remaining chicken pieces, removing them once finished to the plate.
EASY CHICKEN AND DUMPLINGS - KITCHN
From thekitchn.com
- Cut the aromatics. Prepare the following, placing them all in the same bowl: Dice 1 large onion, peel and dice 3 medium carrots, dice 2 medium celery stalks, and mince 2 garlic cloves.
- Dry and season the chicken. Cut 2 pounds boneless, skinless chicken breasts into 1-inch cubes. Pat dry with paper towels, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
- Sear the chicken in 2 batches. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the chicken in a single layer and sear on two sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining chicken. The chicken will not be cooked through.
EASY JERK CHICKEN AND DUMPLINGS {RECIPE} - FOOD FIDELITY
From foodfidelity.com
- Peel the plantains and slice them into chunks. Place them into a food processor and puree until smooth but thick. Remove the pureed plantains to a bowl. Add a 1/3 of the spices and mix well.
- Add oil to a pre-heated pot or dutch oven. Saute the onions, carrots, and garlic for 2-3 minutes. Season with a bit of the spices.
BEST CHICKEN & DUMPLINGS RECIPE - HOMEMADE CHICKEN AND …
EASY CHICKEN AND DUMPLINGS RECIPE (READY IN 30 MIN!)
From thenovicechefblog.com
- In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.
- Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
- Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
CHICKEN AND DUMPLINGS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
- 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 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.
EASY CHICKEN AND DUMPLINGS - SLENDERBERRY
From slenderberry.com
EASY CHICKEN AND DUMPLINGS - COOK N' SHARE
From cooknshare.com
EASY CHICKEN AND DUMPLINGS RECIPE - DELICIOUS RECIPES
From 50krecipes.com
EASY CHICKEN AND DUMPLINGS - MYPLATE
From myplate.gov
SUPER EASY SLOW COOKER RECIPES CHICKEN AND DUMPLINGS - SIMPLE …
From simplechefrecipe.com
EASY CROCKPOT CHICKEN AND DUMPLINGS RECIPES : OPTIMAL …
From recipeschoice.com
EASY CHICKEN AND DUMPLINGS | MYRECIPES
From myrecipes.com
EASY WEEKNIGHT CHICKEN AND DUMPLINGS RECIPE
From countryliving.com
CHICKEN AND DUMPLINGS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGAN CHICKEN AND DUMPLINGS - ZARDYPLANTS
From zardyplants.com
EASY OVEN-BAKED CHICKEN AND DUMPLINGS CASSEROLE - MARGIN …
From marginmakingmom.com
EASY CHICKEN AND DUMPLINGS | FOOD.COM
From food.com
EASY CHICKEN AND DUMPLINGS – US FOOD NETWORK
From usfoodnetwork.com
EASY CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LIVING
From southernliving.com
EASY CHICKEN AND DUMPLINGS | RECIPE | FOOD, COOKING, EASY MEALS
From pinterest.com
CHICKEN AND DUMPLINGS RECIPES - FOOD NETWORK
From foodnetwork.com
EASY CHICKEN AND DUMPLINGS WITH BISCUITS - THE SALTINEZ
From thesaltinez.com
EASY INSTANT POT CHICKEN AND DUMPLINGS - FOOD RECIPES
From recipes.studio
BISQUICK CHICKEN AND DUMPLINGS (TASTY SUPER EASY COMFORT FOOD …
From bakeitwithlove.com
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