Chicken And Dropped Dumplings Recipes

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

CHICKEN WITH FLUFFY DROP DUMPLINGS

Steps:

• Gather the ingredients.
• Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
• Pat the chicken pieces dry with a paper towel.
• Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
• Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
• Remove the chicken meat from the bones, chop meat, and return to the pot.
• Stir the flour in a small bowl with just enough cold water to make a smooth paste.
• Add the flour paste to the hot stew, stirring until thickened over medium heat.
• Gather the ingredients.
• In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
• Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
• In a separate bowl, whisk together the egg and milk.
• Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
• Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.

CHICKEN AND DROPPED DUMPLINGS

Steps:

• Put the chicken and 3 teaspoons of the salt in a 7-quart pressure cooker. Add enough water just to cover the chicken; do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes.
• Once the pot reaches pressure, reduce heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Following the manufacturer's instructions, release the pressure using the cooker's release device, or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the chicken from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the chicken is cool enough to handle, pull the meat from the bones in small pieces, cover, and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot, and strain the broth, discarding the solids. Taste and season the broth with additional salt, if desired.
• Put 1/2 cup of the broth, the butter, and the remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease heat to low and continue stirring until the mixture forms a ball and is no longer sticky, about 3 minutes. Transfer the mixture to a medium bowl and mix with an electric hand mixer, on low speed, until mixture is cool and there is no more steam rising, about 5 minutes. Continue to mix on low, and add the eggs, one at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon zip-top bag. Cut off 1 corner of the bag to make a quarter-sized opening.
• Bring the broth to a slight simmer over medium heat. Pipe 1 inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, 8 to 10 minutes. Turn off the heat, add the meat, and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

EASY CHICKEN & DROP DUMPLINGS

Steps:

• Broth:.
• Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
• Add parsley, pepper, and cook for another 10 minutes.
• When vegetables are tender add chicken.
• Adjust seasoning by adding salt and extra pepper if needed.
• Dumplings:.
• Stir ingredients until soft dough forms.
• Drop by spoonfuls onto boiling stew; reduce heat to simmer.
• Cook uncovered 10 minutes then cover and cook 10 minutes.

CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
• Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
• Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
• Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
• Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
• Chop cooled chicken into bite-sized pieces.
• Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
• Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

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.

THE BEST CHICKEN & DUMPLINGS

Steps:

• 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.

ONE-POT CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
• Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

CHICKEN AND DUMPLINGS

Steps:

• In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
• Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
• Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

CHICKEN AND DROP DUMPLINGS

Steps:

• Preheat oven to 375°F.
• Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
• Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
• Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
• Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
• Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.