OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)
My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.
Provided by The Spice Guru
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
OLD-FASHIONED CHICKEN "N" DUMPLINGS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
- For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.
OLD-FASHIONED CHICKEN AND DUMPLINGS
This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Provided by Lana Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g
OLD FASHIONED CHICKEN AND DUMPLINGS
I have been looking for good, southern chicken and dumplings for years. Hoping this one is the answer. Recipe is courtesy of http://hugsfromhome.wordpress.com/
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add the chicken to the stew pot.
- Add salt, onion, carrot, celery, and black pepper.
- Cover with cold water and bring to a low boil.
- Foam will form on the water as it begins to boil.
- Skim the foam from the water.
- Stew chicken until tender with the salt, onion, carrot and celery ribs, about 40 - 60 minutes after liquid gets to a low boil. Cooking time depends on the size of your chicken or hen.
- Remove the chicken from the broth and discard the vegetables.
- While the chicken cools, make the dumplings. Mix 2 cups sifted all-purpose flour.
- 1 teaspoon salt.
- 1/3 cup shortening.
- 5-7 tablespoons cold water.
- Work the dough and roll out on a floured surface.
- Roll out the dough very thin about ⅛".
- Cut into 1″ wide strips and let dry for about 30 minutes.
- remove chicken from the bones.
- Cut or pull the chicken into desired-size pieces.
- Add pepper and butter to broth and heat to simmering. Broth should look peppery and taste great.
- Add 1 can evaporated milk to broth.
- Before adding your dumplings to the milk broth, add a touch of grated nutmeg to the broth.
- Add the chicken pieces and heat. (Broth needs to be several inches above the chicken for the dumplings to have enough room to cook.).
- Add the dumplings to the low boiling broth a few at a time to keep the broth at a boil.
- Cook 10 minutes in the low boiling broth. (If you boil your broth too high, your dumplings will disappear or clump together.).
- Remove from heat and let rest 10 minutes and serve.
Nutrition Facts : Calories 639.9, Fat 42.9, SaturatedFat 18.5, Cholesterol 113.8, Sodium 1822.2, Carbohydrate 40.6, Fiber 1.9, Sugar 1.5, Protein 22.8
OLD FASHIONED CHICKEN AND DUMPLINGS
Make and share this Old Fashioned Chicken and Dumplings recipe from Food.com.
Provided by KittyKitty
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
- Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.
- For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.
- For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, gently stirring after each addition.
Nutrition Facts : Calories 627.6, Fat 35.6, SaturatedFat 10, Cholesterol 143.1, Sodium 858, Carbohydrate 33.4, Fiber 1.2, Sugar 1.6, Protein 40.5
OLD FASHIONED CHICKEN AND DUMPLINGS
I've been making this since I was knee high to a grasshopper. It's a recipe handed down from my great grandmother on my dad's side. I just changed it up a bit.
Provided by graniteangel
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
- Chop up your onion, celery, red and green bell peppers and your garlic.
- In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
- When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
- In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
- Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.
Nutrition Facts : Calories 670.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 203.8, Sodium 821.4, Carbohydrate 49.5, Fiber 3.4, Sugar 7.3, Protein 56
OLD FASHION CHICKEN 'N DUMPLINGS
This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.
Provided by Mama Sweet Rolls
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a large pot.
- Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
- Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
- The liquid will reduce by about one third.
- When the chicken has cooked, remove it from the pot and set it aside.
- Strain the stock to remove all the vegetables and floating scum.
- you only want the stock and the chicken, so toss everything else out.
- Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
- Use a smaller pot of a large saucepan for this.
- Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
- Reheat stock over med. heat while preparing dumplings.
- For dumplings: Combine ingredients in bowl.
- Stir until smooth, let rest for 5-10 minute
- Roll out onto floured surface to 1/2 inch thickness.
- Cut into 1/2 inch squares and drop into the simmering stock.
- Use all of the dough.
- They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20-30 minute until desired thickness.
- Stir often.
- While stock is thickening, the chicken will have become cool enough to handle.
- tear the meat from bones and remove skin.
- Cut meat into bite-size or desired size pieces.
- Add to pot.
- Simmer till chicken heated (5-10 min.).
ULTRA LOW FAT OLD FASHIONED CHICKEN & DUMPLINGS
Another treasure from "Fat Free and Ultra Low Fat recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. This is the only way I will make chicken soup now. Great for any time of year. Really hits the spot when I have a cold. I like to add jar of mushrooms, even though recipe does not call for it. ****Edited to clarify that "old fashioned" dumplings is what the author named the recipe & the dumplings are not like our grandmas' dumplin's; these are a low fat alternative. (I sometimes use the frozen dumplings or noodles from the store, which changes the fat content.)
Provided by Tina A
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare chicken with broth:.
- Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
- Add chicken broth, water and all ingredients.
- Simmer 30 minutes over low heat, uncovered.
- To prepare dumplings:.
- Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
- To cook dumplings:.
- Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).
More about "old fashioned chicken dumplings food"
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE - SOUTHERN …
From southernliving.com
4/5 (9)Total Time 1 hr 50 mins
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
OLD FASHIONED CHICKEN AND DUMPLINGS SOUP | BLESS …
From blessthismessplease.com
OLD-FASHIONED CHICKEN & DUMPLINGS | MRFOOD.COM
From mrfood.com
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH …
From spendwithpennies.com
OLD-FASHIONED CHICKEN NOODLE SOUP | RECIPE CART
From getrecipecart.com
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE RECIPES
From keith.alfa145.com
OLD FASHIONED CHICKEN AND DUMPLINGS - KENT ROLLINS
From kentrollins.com
OLD-FASHIONED CHICKEN AND DUMPLINGS | 12 TOMATOES
From 12tomatoes.com
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE - JUST IS A FOUR …
From justisafourletterword.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - SUSAN RECIPES
From susanrecipe.com
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE RECIPES
From istimewa.dixiesewing.com
TOP 44 OLD FASHIONED CHICKEN AND DUMPLINGS RECIPES
From sara.hedbergandson.com
R/OLD_RECIPES - REQUEST FOR CHICKEN AND DUMPLINGS RECIPE
From reddit.com
OLD FASHIONED CHICKEN AND DUMPLINGS - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - SUSAN RECIPES
From pinterest.ca
OLD FASHIONED CHICKEN AND DUMPLINGS [VIDEO]
From sweetandsavorymeals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love