CHICKEN AND DUMPLINGS IV
The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!
Provided by Carri
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
- Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
- In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
- Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 33.9 g, Cholesterol 75.7 mg, Fat 10.1 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 605.5 mg, Sugar 2 g
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
CHEF JOHN'S CHICKEN AND DUMPLINGS
Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
- Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
- Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
- Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
- Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 59.7 g, Cholesterol 217.2 mg, Fat 36.8 g, Fiber 3.6 g, Protein 43.7 g, SaturatedFat 14.3 g, Sodium 1011.9 mg, Sugar 6.2 g
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
MRS. CRIBBS'S CHICKEN AND DUMPLINGS
This is a "simple ingredients make the best meals" dish. She uses dark meat because of their moistness and extra flavor, and the cooking methods are what makes all of them shine. The dumplings - Amish style or flat, not the rising kind - have to freeze for at least 4 hours so plan ahead. Its a great dish to get ready the day before then just put together the final cooking and serve in minutes. Its a simple dish, i only put the 45 min for prep because of the dumplings (does not include freezing time).
Provided by MarraMamba
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
- In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
- 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
- In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
- Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
- Spoon the chicken and dumplings into bowls and serve.
- MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.
SIMPLE CHICKEN AND DUMPLINGS
This is my sister Debra's recipe and my kids always love it when she cooks it for them. It is simple, easy, basic...and very good! You can add a vegetable to the creamy broth if you would like (frozen peas or broccoli), but we like it just the way it is. *I always double this recipe because they always come back for 2nd helpings.
Provided by Likkel
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt shortening in dutch oven; blend in flour and salt. Add milk and chicken broth. Cook, stirring constantly until smooth and thickened.
- Stir in onions and chicken (plus peas or broccoli if you would like); blend well.
- Dumplings-Mix dry ingredients with shortening and milk. Stir only to moisten.
- Drop by spoonfuls (I use a cookie scoop) into boiling chicken mixtures; cover with lid.
- Cook for 15 minutes over low heat. Do not lift cover until cooking time is up!
Nutrition Facts : Calories 343.3, Fat 20, SaturatedFat 5.9, Cholesterol 43.7, Sodium 821.5, Carbohydrate 22.2, Fiber 0.7, Sugar 0.2, Protein 17.7
THE BEST CHICKEN AND DUMPLINGS
The best things take a little work, and these are SO worth the extra effort. This is one of those recipes that you'll be remembered for long after you're dead! Oh, and go ahead and double the dumplings, because I promise you'll want them. My mom was famous for these, and I can only imagine she'd want me to share this recipe with everyone I can.
Provided by SilverOpera
Categories One Dish Meal
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Start with the soup. Chop all the veggies.
- In the biggest pot you have, saute the veggies in olive oil until the onions are soft.
- Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts.
- Cook for about 30 minutes, until the chicken is done.
- Take the chicken out, shred it, and return it to the soup.
- Now for the good part: the dumplings. Mix all the dry ingredients.
- Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture.
- Now knead it until it forms a nice dough-y texture.
- Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches.
- With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live.
- Drop the dumplings one by one into the soup. Don't stir it for a few minutes.
- The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong.
- Simmer at least another 45 minutes, or as long as you like.
- Put on your fat pants and go to town.
Nutrition Facts : Calories 347.9, Fat 15.5, SaturatedFat 4, Cholesterol 35, Sodium 428.3, Carbohydrate 35.3, Fiber 5.1, Sugar 4.4, Protein 17.9
TIM MCGRAW'S CHICKEN AND DUMPLINGS
I was watching Oprah and they have both Tim and Faith's recipes.. Thought I would post to share! I didn't touch a thing! "Tim McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating! They go perfectly with Faith's cornbread." ---- I guessed at the cooking time -- I will correct asap!---- *** In response to Chef #294686 -- I apologize if there is a mix up. I copied and pasted this recipe as soon as the show aired. They edited the ingredients. It is From the Oprah Show -- I swear it :O) I have updated the ingredients... (Feb.20.06)
Provided by MissTiff16
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
- Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
- Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
- Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
- Allow the dumplings to thicken the broth until it is a creamy consistency.
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- In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
- In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
- Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
- In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
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