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.
HOMESTYLE CHICKEN AND DUMPLINGS
Homestyle chicken & dumplings with fluffy dumplings and flavorful chicken in every creamy bite!
Provided by Maegan - The BakerMama
Categories Main
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Rinse and clean out chicken and place in a large pot. Add 6 cups water and 2 cups chicken broth. Sprinkle the top evenly with salt and pepper. Cover with a lid and bring to a boil. Reduce heat to medium and let cook for 1 to 1-1/2 hours until chicken is cooked all the way through and tender when poked with a fork. Remove the chicken from the pot and set aside to cool. Once cool, remove chicken from the bone, discarding bones and skin.
- Leave the broth in the pot on medium heat and add 2 cups milk and 2 cups chicken broth. Bring to a simmer. In a jar with a lid, make a roux by combining 6 tablespoons all-purpose flour with 2 cups water. Shake well then whisk into the liquid in the pot. This will thicken the soup.
- To make the dumplings, place the self-rising flour in a large bowl. Cut in the shortening with a pastry blender or by pulling two knives in opposite directions through the flour and shortening. Add 1/2 cup chicken broth and 1/2 cup whole milk. Stir with a spoon or mix with your hands until well combined. Turn half of the dough out onto a lightly floured surface. Roll to 1/8-inch thickness and cut into strips that are 1-inch wide by 3-inches long. Put strips on a pan and repeat process with remaining dough. Drop dumplings into the simmering liquid. Gently press down on dumplings with a large spoon so they are submerged in the liquid, but do not stir. Cover and allow to cook for 10-15 minutes. Reduce heat to low and stir in chicken. Allow to cook until thickened, about another 10-15 minutes. Season generously with salt and pepper.
SOUTHERN STYLE CHICKEN AND DUMPLINGS
A southern favorite and the hit of our family reunion in 1995!
Provided by Teresa C. Rouzer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 11
Steps:
- In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
- Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
- To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g
HOMESTYLE CHICKEN AND DUMPLINGS
One thing I love about cooking with chicken is that it's the ultimate comfort food. Take this Homestyle Chicken and Dumplings recipe, for example. Chicken is just everything about this and it just wouldn't be the same with any other meat!
Provided by Corinne Schmitt
Categories Chicken Soup Recipes
Time 1h10m
Number Of Ingredients 13
Steps:
- In a dutch oven or large pot over medium heat, add chicken and garlic.
- Immediately add celery and carrots.
- Add chicken broth, water and seasoning. Cover the pot and bring to a rolling boil. Maintain the boil for 15-20 minutes or until the chicken is cooked all the way through.
- When the chicken is cooked all the way through, it's time to make the dumplings.
- To make the dumplings, whisk together all of the dry ingredients in a medium mixing bowl. Add the wet ingredients to the dry ingredients and whisk together.
- Drop the dumplings into the chicken soup portion by spoonfuls.
- Allow the chicken and dumplings to cook uncovered for 10 minutes, then put the lid back on the dutch oven and allow it to cook for an additional 10 minutes and enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 655 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HOMESTYLE CHICKEN AND DUMPLINGS WITH PEAS AND CARROTS
It's almost spring, but those winter blahs just won't go away on their own. Still cold, still windy, still a bit of snow on the ground... what better to heat you up and satiate your need for comfort than some classic, old school chicken and dumplings? You'll start your broth off right with a great medley of vegetables with the chicken: carrots, onion, and garlic. Then, you'll make the dumpling mix and plop those puppies down in your simmering stew. Once you're sprinkling on that last pinch of parsley, your blahs will have evaporated, and your stomach will be growling in anticipation.
Provided by Chef Jimmy Madla
Time 50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Halve and peel onion. Cut halves into 1/2" dice. Peel, trim, and cut carrot into 1/2" diagonal slices. Stem and mince parsley. Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into 1" cubes. Season chicken cubes with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Vegetables and Chicken Heat a large pan over high heat. Add butter to hot pan. As soon as butter begins to brown, 45-60 seconds, add onions, carrots, garlic, chicken, and 1/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. 3 Add the Dumpling Mix Stir 4 Tbsp. dumpling mix (reserve remaining for dumplings) into pan and make sure dumpling mix is fully incorporated into mixture, 1-3 minutes. Add chicken base and 31/2 cups water to pan. Cover, bring to a boil, reduce to a simmer, and cook 5 minutes. While chicken mixture simmers, make dumpling dough. 4 Make the Dumpling Dough Combine remaining dumpling mix, parsley (reserve a bit for garnish), 1/4 tsp. salt, and 1/4 cup water in a medium mixing bowl. Stir vigorously until a slightly sticky dough forms, 1 minute. If too dry, add water 1 Tbsp. at a time until dough becomes tacky to the touch. 5 Cook the Dumplings Use two wet spoons or wet hands to drop 1" dumpling dough portion into pan. Re-wet spoons and repeat for 8-10 dumplings. Make sure dumplings are at least 1" apart. Cover and cook 7 minutes. Uncover, turn dumplings, and add peas. Re-cover and cook until dumplings are cooked and chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. (Dumpling insides will appear dry with small bubbles when cooked.) 6 Plate the Dish Spoon chicken and dumplings into a bowl and top with reserved parsley.
Nutrition Facts :
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