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.

EASY CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
• Add 1/4 cup flour, stir to coat.
• Add chicken broth (4 cups) and bring to a boil.
• Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
• Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
• Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
• Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
• Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

SUPER EASY CHICKEN AND DUMPLINGS

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.

QUICK & EASY CHICKEN AND DUMPLINGS

Steps:

• Remove skin from chicken and chop or shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
• In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
• Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
• Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
• With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping hot.

SUNNY'S EASY CHICKEN AND DUMPLINGS

Steps:

• In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is "fall of the bone" tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.
• In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.
• Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

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.

QUICK CHICKEN AND DUMPLINGS

Steps:

• Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper., Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

QUICK CHICKEN AND DUMPLINGS

Steps:

• In 3-quart saucepan, place 1 1/2 cups milk, the frozen peas and carrots, chicken and soup. Heat to boiling over high heat, stirring frequently. Reduce to a simmer.
• In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not submerge dumplings in liquid. Sprinkle with paprika.
• Simmer over low heat 10 minutes. Cover; cook 8 to 12 minutes longer or until dumplings are cooked through.

QUICK CHICKEN AND DUMPLINGS

Steps:

• In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
• Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
• Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.

SIMPLE CHICKEN AND DUMPLINGS

Steps:

• In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil. , For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. , With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings.

FAST AND EASY CHICKEN AND DUMPLINGS

Steps:

• Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
• Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
• Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.