CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
CHICKEN AND DUMPLINGS I
A traditional, classic soup dish - mouthwatering and simple to make!
Provided by Lillian
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
- TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
QUICK CHICKEN AND DUMPLINGS
This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.
Provided by Alexa Weibel
Categories dinner, quick, weekday, poultry, soups and stews, main course
Time 20m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 15
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.
THE BEST CHICKEN & DUMPLINGS
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
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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.
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.
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
CHICKEN AND DUMPLINGS III
My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
- Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.4 g, Cholesterol 68.4 mg, Fat 18.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1377 mg, Sugar 5.5 g
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
VEGETARIAN CHICKEN AND DUMPLINGS
I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.
Provided by BelovedRooster
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
- Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
- While simmering, put flour, baking powder and salt in a bowl.
- Add shredded basil leaves and soup to flour blend and mix well.
- If dough is too dry add up to 1/4 cup more water.
- Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
- Buen Provecho!
Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 1, Sodium 551, Carbohydrate 39.4, Fiber 4, Sugar 3.8, Protein 9.7
QUICK CHICKEN AND DUMPLINGS
Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. -Lakeya Astwood, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420 calories, Fat 20g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 1443mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 34g protein.
CHICKEN AND DUMPLINGS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk
Provided by Chris Salicrup
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
- In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
- Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
- Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
- Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
- Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
- Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
- Ladle into bowls and garnish with the parsley leaves.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams
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!
QUICK AND DELICIOUS CHICKEN AND DUMPLINGS
This recipe is a family favorite. The few people that know I use canned biscuits cannot believe it! I think they are better than homemade. This is the only leftovers that get eaten in my house until they are gone. Even the people I work with made me bring some in after seeing them when I brought them to lunch!!
Provided by Carrie A
Categories Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth and water to a boil in large pot. Add onion, celery, carrots, salt and pepper. (Remember you have a lot of broth to flavor).
- Add chicken. Cover and simmer over medium heat for about 1 1/2 hours.
- Remove chicken to slightly cool.
- Turn heat on high.
- During this time rip each biscuit into 3 pieces, add to pot coating each piece with broth.
- Cover, cook for about 7 minutes.
- Remove lid, gently flip or stir dumplings to cook other side.
- Cover for 7-10 minutes until dumplings seem sturdy.
- Taste gravy, salt and pepper to taste.
- Remove skin from chicken, and rip from bone into chunks.
- Add chicken back to pot, simmer on low for about 5-10 minutes.
- The dumplings will look like a large amount, but they will shrink as they cook.
- Also, they will float and cover the entire pot, so don't worry!
- Enjoy, they are delicious!
Nutrition Facts : Calories 409.2, Fat 17.2, SaturatedFat 4.6, Cholesterol 24.1, Sodium 1485.7, Carbohydrate 45.3, Fiber 1.5, Sugar 9.2, Protein 17.6
MOM'S CHICKEN AND DUMPLINGS
On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.
Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
QUICKER CHICKEN AND DUMPLINGS
Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN AND DUMPLINGS
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.
Provided by Alison Roman
Categories dinner, poultry, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
- Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
- Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
- Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
- Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
- Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
- Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
- Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
- Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN AND DUMPLINGS
What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g
30 MINUTE CHICKEN AND DUMPLINGS
This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.
Provided by AZRT8871
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice tenders into bite size pieces and set aside.
- Wash hands.
- Place a large pot on stove over medium high heat.
- Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
- Season mixture with salt, pepper and poultry seasoning.
- Add flour to the pan and cook 2 minutes.
- Stir broth or stock to the pot and bring to a boil.
- Add chicken to the broth and stir.
- Place biscuit mix in a bowl.
- Combine with 1/2 cup warm water and parsley.
- Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
- Cover pot tightly and reduce heat to medium low.
- Steam dumplings 8 to 10 minutes.
- Remove cover and stir chicken and dumplings to thicken sauce a bit.
- Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
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- Take the shredded zucchini, put it in a clean kitchen towel, and squeeze out as much water as you can. Add it to a large mixing bowl and set aside.
- In a wok over medium low heat, add 2 tablespoons vegetable oil and the minced ginger. Allow the ginger to fry in the oil until fragrant, 2 minutes. Add to the bowl of zucchini.
- To the bowl, add 3 tablespoons vegetable oil, 1 pound ground chicken, ½ teaspoon white pepper, 1 teaspoon sugar, 2 teaspoons sesame oil, 3 tablespoons soy sauce, and 2 tablespoons Shaoxing wine. Mix well, stirring vigorously in one direction for about 5 minutes, until it resembles a paste.
- Wrap the dumplings and place on a parchment lined baking sheet, so that the dumplings are not touching each other. You can fry them right away, or cover the dumplings with plastic wrap and freeze them on the tray. Once frozen solid, you can transfer them to freezer bags and store for up to 3 months.
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CHICKEN AND DUMPLINGS RECIPE - BACKPACKINGCHEF
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EASY CHICKEN AND DUMPLINGS - KITCHN
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CHICKEN AND DUMPLINGS RECIPE - ADD A PINCH
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HOMEMADE CHICKEN AND DUMPLINGS - A FAMILY FEAST®
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From goop.com
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OLD FASHIONED CHICKEN AND DUMPLINGS - THE STAY AT HOME CHEF
From thestayathomechef.com
CRACK CHICKEN AND DUMPLINGS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF DELICIOUS
From bowlofdelicious.com
CHICKEN AND DUMPLINGS RECIPE THAT’S PRETTY EASY
From thiscollegelife.com
SOUTHERN CHICKEN AND DUMPLINGS - KEVIN IS COOKING
From keviniscooking.com
15 EASY CHICKEN AND ZUCCHINI DINNERS YOUR FAMILY WILL LOVE
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CHICKEN AND DUMPLINGS RECIPE - THE RECIPE CRITIC
From therecipecritic.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - 12 TOMATOES
From 12tomatoes.com
WORLD'S BEST CHICKEN & DUMPLINGS - CHATEAU DUMPLINGS - CREATOR …
From chateaufoods.com
QUICK CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
From butterbeready.com
RUSTIC CHICKEN AND DUMPLINGS (WITH COOKING VIDEO)
From cosmopolitancornbread.com
CHICKEN ZUCCHINI DUMPLINGS – HOT CHILIS -A FOOD REVIEW BLOG
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From ketofocus.com
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST CHICKEN AND DUMPLINGS WITH BISCUITS RECIPES | YUMMLY
From yummly.com
QUICK AND SUPER EASY CHICKEN AND DUMPLINGS - FOODDIEZ.COM
From fooddiez.com
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