Better Than Chicken And Dumplings Recipes

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Best Chicken and Dumplings Recipe image

Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.

Provided by Becky Hardin

Categories     Main Course

Time 50m

Number Of Ingredients 18

6 tbsp butter
1 cup chopped yellow onion
1 cup thinly chopped baby carrots
1 15 oz can peas
2 cloves garlic (minced)
3 tbsp all purpose flour
1 12 oz can evaporated milk
4 cups chicken stock
3 cups shredded cooked chicken
1 bay leaf
Salt & pepper to taste
1 tbsp lemon juice
2 cups all purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
¼ tsp dried thyme
3/4 cup whole milk
4 tablespoons butter (melted)


  • In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
  • Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
  • Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
  • Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
  • In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
  • Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
  • Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
  • Press the dough balls down into the pot so that they are covered by the liquid.
  • Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.

Nutrition Facts : Calories 999 kcal, Carbohydrate 91 g, Protein 51 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 191 mg, Sodium 1915 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving


Better than Cracker Barrel® Chicken 'n Dumplings image

My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.

Provided by jadedgurl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 2h10m

Yield 6

Number Of Ingredients 9

1 whole chicken
1 pinch salt
water to cover
1 lemon, halved
2 stalks celery, sliced
1 small onion, chopped
2 carrots, sliced, or more to taste
2 cups all-purpose flour
salt and ground black pepper to taste


  • Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
  • Discard lemon. Remove chicken from the pot; let cool.
  • Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
  • Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
  • Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
  • Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g


The Best Chicken & Dumplings image

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

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste


  • 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.


Better Than Chicken and Dumplings! image

This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.

Provided by Koechin Chef

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 -5 chicken breasts
1 stalk chopped celery
1 sliced carrot
3 sprigs parsley
1 tablespoon seasoning salt
water, to cover above (3-4 cups)
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sliced carrot
1/2 cup green peas (optional)
1/4 cup butter
1 cup self-rising flour
1 cup milk
1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken broth


  • Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
  • Remove from broth and cool. You will use 2 c of this broth in the preparation!
  • Remove from bones if needed.
  • Saute the vegetables, except peas in a little butter or oil, until soft.
  • Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
  • Cut or tear the chicken into pieces and place on top of the melted butter.
  • Mix flour and milk; pour over chicken.
  • Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
  • Pour over the top.
  • Bake at 400 degrees for 30-35 minute or until top is brown.
  • ***.
  • To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).

Nutrition Facts : Calories 549.6, Fat 29.2, SaturatedFat 13.1, Cholesterol 114.6, Sodium 1533.2, Carbohydrate 37.4, Fiber 2.5, Sugar 3.6, Protein 32.8


Chicken and Dumplings image

This old-fashioned homemade chicken and dumplings is a hearty family favorite, a fast and simple classic one-pot dinner. The soup is topped with scratch dumplings loaded with fresh vegetables, spices, and chicken.

Provided by Shauna

Categories     Dinner     Soup

Time 45m

Number Of Ingredients 19

3-4 cups rotisserie chicken shredded ( (or 2 large chicken breasts cooked and shredded))
8 cups water
4 tbsp Better than Bouillon Chicken
4 tbsp salted butter
4 carrots (cut in half lengthwise and then diced)
4 celery stalks (diced)
2 small yellow onions (diced finely)
1/2 cup flour
1 cup milk
1 tsp Italian seasonings
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 cups bisquick (sifted into medium mixing bowl)
1 tsp salt
1 tsp garlic powder
1 tsp Italian seasonings
1 cup milk
4 tbsp salted butter (melted)


  • In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
  • In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don't burn.
  • Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
  • Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
  • In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
  • Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don't overmix the batter. Mix until just combined.
  • Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don't stir the dumplings in, just let the dumplings fall into the simmering liquid.
  • Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
  • Serve and enjoy. Optional to garnish with a little chopped parsley.

Nutrition Facts : ServingSize 8 g, Calories 431 kcal, Carbohydrate 35 g, Protein 27 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 100 mg, Sodium 1411 mg, Fiber 3 g, Sugar 10 g


Better Than Granny's and Easy Chicken and Dumplings image

When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)

Provided by BamaKathy

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups rotisserie-cooked chicken (cooked, pulled off bones)
4 (14 ounce) cans chicken broth
2 (10 1/2 ounce) cans cream of celery soup
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 (10 count) can buttermilk biscuits


  • In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
  • Then reduce heat and simmer 15 minutes.
  • In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
  • Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
  • Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
  • Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
  • Stir gently to prevent them sticking together.
  • Simmer for ten minutes.


Better than Chicken and Dumplings image

This recipe came from my grandma, who was one of the best cooks I ever knew!

Provided by Brenda Perkins

Categories     Chicken

Number Of Ingredients 7

4 chicken breasts cooked
1/4 stick butter, melted
2 c chicken broth
1 can(s) cream of chicken soup
1 c milk
1 c self rising flour
salt and pepper to taste


  • 1. Layer chicken in the bottom of a 8x8 casserole dish and pour melted butter over it. Mix flour and milk and spread over the chicken. Mix soup and broth, and pour over the top of the casserole. Gently stir across the top to smooth it out.
  • 2. Bake at 350 F for 45 minutes or until brown. **double recipe for a 9x13 pan.

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chicken breasts, parsley, garlic, dried thyme, black pepper, better than bouillon chicken base, yellow onion, celery, peas and carrots mix, chicken stock, cream of chicken soup, biscuits Prep Time: 10 min Cook Time: 5 min Total Time: 45 min

Steps: In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil. Then reduce heat and simmer 15 minutes. In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works).

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