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.
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.
MARIA'S CHICKEN AND DUMPLINGS
It's chicken-n-dumplings with carrots, potatoes, and pasta in a creamy soup. Perfect for cold winter days.
Provided by HELLION
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Boil chicken in a large pot until completely cooked through and no longer pink inside, about 15 to 25 minutes.
- While chicken is cooking, wash and peel carrots and potatoes and cut into bite size pieces. When chicken is cooked, remove from water and place carrots and potatoes in water to boil. Stir in cream of chicken soup and cream of mushroom soup and simmer all together.
- Let chicken cool, then cut into cubes. When potatoes become soft/tender, add pasta and cubed chicken to pot. When pasta is tender (after 8 to 10 minutes), add biscuits/dumplings by pulling dough into chunks and dropping into the pot (Note: Each biscuit should equal 3 dumplings). Simmer all together for 10 to 15 minutes, or until biscuits are cooked and fluffy inside.
Nutrition Facts : Calories 783.7 calories, Carbohydrate 103 g, Cholesterol 60.8 mg, Fat 24.2 g, Fiber 6.1 g, Protein 38.2 g, SaturatedFat 6.3 g, Sodium 2013.1 mg, Sugar 12.1 g
30 MINUTE VEGETARIAN CHICKEN AND DUMPLINGS
Vegetarian Chicken and Dumplings is so easy it can be made in 30 minutes, and so creamy, rich, and satisfying you won't even notice that there is no actual meat in it!
Provided by Jeni
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- In a large stock pot, saute, onions, celery, and carrots if using fresh carrots, until soft.
- Add garlic and saute for one minute, until lightly toasted.
- Add water, and no chicken bouillon and bring to a simmer.
- In a separate bowl, whisk together 3 cups of milk and 1 cup of all purpose flour.
- Slowly, adding no more than 1/4 cup at a time, add the milk and flour mixture to the pot, stirring to combine. This will begin to make your soup thicker and creamier.
- Add peas and carrots if using frozen and return to a simmer.
- In a separate bowl, combine remaining milk, flour, baking powder, and salt to make the dough for your dumplings.
- Using a 1/2 tablespoon scoop, drop the dough into the pot a spoonful at a time until it has all been added.
- Stir in two sprigs of fresh rosemary. May use more or less to taste.
- Continue to cook at a low simmer for 5-10 minutes, or until the soup has reached your desired consistency. The longer you simmer, the thicker it will be - but remember that the leftovers will get even thicker, so be careful how long you simmer here.
Nutrition Facts : Calories 269 kcal, Carbohydrate 45 g, Protein 10 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 957 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN AND DUMPLINGS
This is an EASY recipe for Old Fashioned Chicken and Dumplings, the perfect comfort food!
Provided by Laura
Categories Recipe
Time 1h50m
Number Of Ingredients 11
Steps:
- pour the broth and water in a 7 quart or larger dutch oven set over medium heat
- add the Italian Seasonings, the bay leaf, and the chicken breasts
- cook covered over medium heat until cooked through and tender, about 60-90 minutes
- remove the meat from the pan, set aside to cool
- skim any foam from the broth, if you lose seasonings you can add fresh
- when the meat is cool to touch roughly shred it, you don't want a lot of little shreddy pieces but bigger pieces work great
- add the chicken back to the pot, bring the soup to a simmer
- taste for salt and pepper and add as needed
- make the dumplings by mixing the flour with the baking powder in a mixing bowl
- then mix the milk and oil together
- pour over the flour mixture and use a fork to lightly mix it in
- once the dough comes together stop mixing,over-mixing causes hard lumpy dumplings, you want soft and pillowy
- use the fork to pull off a golf ball size piece of dough, drop it in the simmering soup
- work quickly to make 12 dumplings, dropping them in the soup next to each other, not on top of each other
- once they're in the soup sprinkle with the salt and pepper
- reduce heat to just keep it simmering cover the pan
- leave covered and cook for 10-12 minutes in the bubbling soup
- when it's been 10 minutes pull a dumpling out, and use a fork to pull it open, it should be cooked in the middle but soft and soupy on the outside
- if they need more time cook two more minutes
- serve hot
Nutrition Facts : Calories 488 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1072 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
OLD-FASHIONED CHICKEN AND DUMPLINGS
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
- In a medium bowl, combine flour and baking powder. Then add in cubed butter.
- Combine using your fingers, fork or pastry cutter.
- Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
- With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Bring chicken broth up to a boil. Add in shredded chicken and stir.
- Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
- Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
- Take one out and taste test it. It shouldn't have a doughy taste anymore.
Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 17 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 1246 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OLD FASHIONED CHICKEN AND DUMPLINGS
Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious!
Provided by Holly Nilsson
Categories Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Combine chicken, onion, carrots and celery in a large pot. Season to taste.
- Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
- Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
- Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
- Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.
Nutrition Facts : Calories 464 kcal, Carbohydrate 32 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
VEGETABLE SOUP WITH VEGAN DUMPLINGS
This easy and healthy homemade vegetable soup with vegan dumplings is tasty, comforting, and you won't spend all day in the kitchen!
Provided by Maria Koutsogiannis
Categories Soup
Time 1h
Number Of Ingredients 19
Steps:
- Start by making the dough. Combine your flour, baking powder, sea salt and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
- To a large pot add your olive oil and heat on medium heat for 1 minute before adding onions. Cook the onions for 7-8 minutes or until translucent. To the pot add your carrots, celery and green onion. Cook them for 7-8 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon.
- To the pot, add your vegan butter and let it melt. Add your flour and stir till everything is coated. Now season with salt and pepper and add your fresh thyme. Give everything one more stir to ensure everything is well coated with flour. Increase heat to high and add 1 tbsp of vegetable stock paste + 1 1/2 cups of boiling water to the pot. Stir and scrape any loose bits from the bottom of the pan. Once your water has almost reduced and the rest of the water and bring soup to a boil. Cook till the vegetables are tender.
- Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It's not an overly fancy or particular process, just make sure you're using a tbsp. Cook for around 5 minutes before removing from heat.
- Serve with fresh dill and your favourite vegan sour cream!
Nutrition Facts : ServingSize 5, Calories 316 kcal, Sugar 2.8 g, Sodium 892.2 mg, Fat 12.9 g, SaturatedFat 3.7 g, Carbohydrate 45.1 g, Fiber 3.2 g, Protein 6 g, UnsaturatedFat 1.6 g
GRANDMA'S SOUTHERN-STYLE CHICKEN N' DUMPLINGS
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Provided by JB @ The Grateful Girl Cooks!
Categories Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
- Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
- Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
- While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
- Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
- Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
- Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 20 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 435 mg
CHICKEN AND DUMPLINGS
Chicken and Dumplings
Provided by The Rachael Ray Staff
Number Of Ingredients 39
Steps:
- Place all of the poaching ingredients in a pot, cover with water and bring to a boil
- Add salt and simmer at low, rolling boil for 1 hour turning chicken with tongs once
- Turn off heat and let chicken cool completely in its own juices
- Discard skin and bones and slice chicken into thick pieces; reserve
- (You will have more stock than needed for this recipe, store in fridge for other uses for 1 week or freeze in container for up to 6 months
- ) Heat a deep skillet with tight-fitting cover over medium-high heat
- Add oil; when it smokes, add bacon and brown
- Set aside on a plate
- Add mushrooms and brown
- Melt in butter and add shallots, garlic, salt, pepper, thyme and dill, and cook to soften, 7-8 minutes more
- Sprinkle in flour and stir a minute or 2 more, add poaching liquid and bring to a bubble
- Thicken a bit make a loose gravy
- Add in carrots and simmer 2-3 minutes
- Add in haricot verts and reserved chicken
- Whisk up flour, baking powder, salt, pepper and nutmeg, and stir in eggs and buttermilk
- Drop heaping tablespoon dumplings into chicken and gravy, cover pan and steam cook the dumplings 8-10 minutes
CHICKEN AND DUMPLINGS, GRANDMA STYLE
You can't get much more comfort food-y than this. No more mushy or yucky dumplings--these are wonderful. Very easy to make, and very delicious to eat!
Provided by ciao4293
Categories Stew
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- For the chicken: Heat oil in a large Dutch oven or large covered skillet.
- Add the chicken and brown for 2 minutes on each side.
- Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
- Bring to a boil, reduce heat and simmer for 30 minutes, covered.
- Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
- While carrots are cooking, remove the chicken from the bones.
- Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
- Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
- For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, egg and oil.
- Stir quickly to make the batter.
- For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
- Cover and simmer for another 13-15 minutes, but DO NOT STIR.
- Ladle servings into big bowls and eat up!
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.
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- In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon.
- Pour the broth into your stock pot.Add the marjoram, garlic powder, vegetables and chicken to the stock pot.Bring the pot to a slow boil. The broth MUST be at a slow boil before adding the dumplings.Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)Boil until the dumplings and chicken are cooked. (Break open a dumpling to see if it's cooked all the way through)Note that the dumplings can leave an odd looking film over the top of your stew as it simmers. This is totally normal. Simply break it up towards the end of cooking and stir everything into the stew. This film is just the flour which will help to thicken your stew.
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4.5/5 (62)Total Time 50 minsCategory KetoCalories 636 per serving
- Heat a stockpot over medium heat. Add the oil and, when it's shimmering, add the onions. Cook for a few minutes, stirring occasionally until they're soft and translucent. Add the garlic and cook for one minute more, stirring frequently.
- Place the chicken in the pot and pour the chicken broth over the top. Bring to a gentle boil, reduce the heat and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken with a slotted spoon and either cut into bite-sized pieces or gently shred it. Return the chicken to the stockpot. Allow the soup to gently simmer while you make the dumplings.
- In a medium-sized mixing bowl, whisk the almond flour, coconut flour, xantham gum, baking powder, salt, and pepper until thoroughly combined. In a separate small bowl, whisk together the melted butter, coconut milk, and the egg. Add the wet mixture into the dry mixture and stir until it forms a soft dough (don't overmix). Using your hands, form the dough into 1-inch dumplings, pressing them well several times each to make sure they're packed well (this will help prevent them from falling apart when cooked).
- Add the salt, pepper, and heavy cream to the soup. Taste and adjust the seasoning if necessary. Reduce the heat to low.
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4.7/5 (6)Category Main DishCuisine SouthernTotal Time 1 hr 40 mins
- Place chicken, celery, carrots, onion and 2 teaspoons of salt in a Dutch oven. Add water and bay leaf.
- Remove chicken from pot. Let cool 15 minutes and then remove chicken from bone, discarding the skin and shredding the chicken.
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Cuisine AmericanCategory EntreeServings 6Total Time 2 hrs 20 mins
- Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to a simmer. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
- Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite-sized pieces.
- Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter, and milk in a stand mixer. If you don't have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix to form balls.
- Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite-size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
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- Make the Soup-Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash some water and scrape up any browned bits between batches, and keep those juices with the chicken.
- Return all the chicken to the pot and add 8 cups water, the bay leaf, thyme, rosemary, and 1 tablespoon salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 1 hour.
- Strain the broth through a colander set over a large bowl (there should be about 8 cups liquid; skim off some of the fat if you want). Discard the bay leaf and herb sprigs. Using two forks or a pair of tongs, pick the chicken meat off the bones (discard the bones and skin and set aside).
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