Healthy Chicken And Dumplings Food

CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside. Wash hands.
• Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
• Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

CHICKEN AND DUMPLINGS

Steps:

• Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
• Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.
• Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
• Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.

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.

HEALTHIER SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
• Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.

CHICKEN AND DUMPLINGS

Steps:

• In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
• Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
• Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

THE BEST CHICKEN & DUMPLINGS

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.

CHICKEN AND DUMPLINGS

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.

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

HEALTHY CHICKEN DUMPLING SOUP

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken until no longer pink. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender., Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and mix well., Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering).

HEALTHY CHICKEN AND DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.
• Add butter to pot; when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.
• Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.
• Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

HEALTHY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer.
• Cover and simmer for 15 minutes.
• Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion.
• Cover and simmer another 15 minutes.
• Stir in the kale and adjust the seasoning.
• For the dumplings: Toss together the dry ingredients.
• Cut in the butter with a pastry blender or your fingertips.
• Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry.
• Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second.
• Cover and cook about 10 minutes, until the dumplings are cooked through.

CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, saute onion, celery, and garlic in butter until tender.
• Add flour, sugar, salt, pepper, basil, and broth; bring to a boil.
• Cook and stir for one minute; reduce heat.
• Add peas and cook for 5 minutes, stirring constantly.
• Stir in chicken.
• Pour into a 9 x 13 baking dish.
• For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened.
• Drop by tablespoonfuls onto the casserole. (12 dumplings).
• Bake uncovered at 350 for 30 minutes. Cover and bake another 10 - 15 minutes.

CHICKEN AND DUMPLINGS

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.

CHICKEN & BISCUIT DUMPLINGS

Steps:

• Boil thighs in 2 quarts water until done (until juice is clear when you poke it).
• Take chicken pieces out put into separate dish.
• Add your onion, celery, peas and carrots.
• Now add your wine.
• Cook until boiling.
• It's time to add your biscuits by pinching off small pieces of each biscuit and dropping them into boiling water.
• Now you need to give it a good stir to separate the biscuit pieces.
• Let it boil for a couple of minutes, then add your soups.
• Stir until soup is pretty much dissolved.
• The boiling will slow down when you add your soups so let it get to a rapid boil again.
• Now turn your heat down and let simmer for about 20-25 minute until desired texture of your dumplings.
• Tear your chicken into bite size pieces, add back to soup.
• Stir then serve.