Moms Quick And Easy Chicken And Dumplings Food

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
• Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

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.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

THE BEST CHICKEN AND DUMPLINGS

Steps:

• Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
• Add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often, so the onions are nice and soft.
• Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
• Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
• Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
• Remove the bay leaf and discard. Stir in the cooked chicken.
• Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
• Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
• Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.
• Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.
• Remove from the heat and let it cool for 5-10 minutes before serving.

QUICK-N-EASY CHICKEN AND DUMPLINGS

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.

MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)

Steps:

• In a stock pot or dutch oven saute onions in butter until tender.
• Add water until pot is about 1/3 full.
• Add chicken thighs, garlic powder, salt, pepper and paprika.
• Make sure water is covering the chicken, if not add more until it just covers.
• Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
• In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
• Make a well in the center and drop in the egg and about 1/2 cup water.
• Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
• In a different large pot from chicken, boil water.
• Drop dumpling mixture by the teaspoon into the boiling water.
• (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
• When dumplings start floating on top, remove them with a slotted spoon or drain them.
• You may have to reduce the heat to see when they are floating.
• About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
• After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Cut chicken breast into bite-size pieces or strips (thin). If using a whole chicken pull meat from bones, discarding skin and bones. Put chicken in 8 cups of water, bring to a boil, add salt, pepper to taste, add 2 teaspoons of poultry seasoning (or to taste).
• Cook until chicken is tender approx. 2 hours over medium heat. When chicken is done/tender add chicken broth. Bring back to a boil.
• Take canned biscuits and flatten each one out either by hand or with a rolling pen. Pinch off small pieces (you should get approx. 15 small pieces per biscuit) drop into boiling water, stir between each can of biscuits. After you have added all the biscuits stir again.
• Cover and let cook for approx. 8 to 10 minutes, stirring occasionally so the dumplings won't stick to bottom of pan. When done remove from heat, taste, add salt or pepper if needed.

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS

Steps:

• In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

MELISSA'S EASY CHICKEN AND DUMPLINGS

Steps:

• Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
• Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
• Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
• Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
• With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
• Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

MOM'S TASTY CHICKEN AND DUMPLINGS

Steps:

• If using chicken breasts (or if you just feel like it) cook the chicken in some EVOO first to brown it before adding the water to make the stock. Put chicken and onion in water, filled almost to the top of the pan. Add seasonings (except bouillon cubes) to taste. Heat chicken until boiling. Reduce heat to medium low for 3-5 hours. After 2 hours, add bouillon cubes. Check seasonings every one to two hours.
• After done cooking, remove chicken from stock (do not throw stock away!). Let chicken cool and de-bone it. Do not keep the skin on either.
• Dumplings:
• While the chicken is cooling boil water and mix milk, eggs, salt, and flour together until it forms a loose ball. Using a tablespoon add dumplings to boiling water. Dumplings will pretty much be done when they come to the surface of the water.
• Take 1 cup flour and 2 cups milk (1:2 ratio) and cook on stove for a little bit to thicken it up first. Then add this mixture to the chicken stock. Once it has been incorporated (no lumps, please) add back the chicken and the dumplings. Enjoy!