Chicken And Dumplings With Potato Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS



Chicken and Dumplings, With Potato Dumplings image

Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.

Provided by Chipfo

Categories     Stew

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 16

1 (3 lb) chicken
2 1/2 quarts water
1 cup diced onion
2 -3 garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry basil
1/2 teaspoon rosemary
1 cup chopped celery
1/3 cup heavy cream (optional)
2 cups flour
1 1/2 teaspoons baking powder
3/4-1 teaspoon salt, if not using potato use 3/4 t
3 tablespoons butter, melted
1 cup milk
3/4 cup shredded potato (optional)

Steps:

  • Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
  • Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
  • Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
  • Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
  • After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
  • Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
  • Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
  • Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
  • Drop by spoonful into the soup, remember they will swell a bit, about double.
  • Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
  • If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
  • Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.

Nutrition Facts : Calories 649.9, Fat 34.2, SaturatedFat 12.7, Cholesterol 149.3, Sodium 1139.7, Carbohydrate 45.2, Fiber 2.2, Sugar 1.9, Protein 38.2

CHICKEN AND ROLLED DUMPLINGS



Chicken and Rolled Dumplings image

Provided by Alton Brown

Categories     main-dish

Time 11h55m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling
2 teaspoons aluminum free baking powder
4 teaspoons kosher salt, divided
1/3 cup vegetable shortening, at room temperature
1/2 cup skim milk, chilled
5 to 5 1/2 pound stewing hen, giblets removed
7 to 9 cups water
Freshly ground black pepper

Steps:

  • Special equipment: 7-quart pressure cooker
  • Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
  • Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
  • Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
  • Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. 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, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  • Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen 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 large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
  • Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

SUNNY'S EASY CHICKEN AND DUMPLINGS



Sunny's Easy Chicken and Dumplings image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 8 servings (makes about 50 dumplings)

Number Of Ingredients 13

1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour, plus
1 tablespoon 1 tablespoon kosher salt, plus more for seasoning

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.

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

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

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

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

IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

This is our family's very favorite comfort food.

Provided by CLAIRELLEN

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

Yield 6

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Steps:

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

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

2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
4 sprigs thyme
1 tablespoon unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup parsley, tender leaves and stems, finely chopped (optional)
1/4 cup chives, finely chopped (optional)

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 SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

THE BEST CHICKEN & DUMPLINGS



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
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

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.

More about "chicken and dumplings with potato dumplings recipes"

WORLD'S BEST CHICKEN & DUMPLINGS - CHATEAU …
worlds-best-chicken-dumplings-chateau image
In a bowl, dissolve your chicken bouillon in your water and carefully pour over your chicken and veggies. Bring to a simmer, reduce the heat and let simmer …
From chateaufoods.com
Estimated Reading Time 3 mins


10 BEST CHICKEN AND DUMPLINGS WITH POTATOES RECIPES
10-best-chicken-and-dumplings-with-potatoes image
2022-05-29 butter, biscuits, cream of chicken soup, flour, boneless skinless chicken breast and 1 more Slow Cooker Chicken & Dumplings Tip Hero flour, butter, freshly ground black pepper, frozen peas, bay leaves and 11 more
From yummly.com


CHICKEN AND POTATO DUMPLINGS RECIPE | MYRECIPES
2009-08-09 Ingredient Checklist. Vegetable cooking spray ; 1 cup chopped onion ; 1 cup sliced celery ; 2 cloves garlic, minced ; 1 ¼ pounds skinned, boned chicken breasts, cut into 1-inch …
From myrecipes.com
Servings 6
Calories 282 per serving
  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, celery, and garlic; saute until tender. Add chicken and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Gradually add 1 cup potato flakes, stirring constantly. Bring to a boil.
  • Combine water and next 4 ingredients in a medium saucepan; bring to a boil. Add remaining 1 1/4 cups potato flakes, egg substitute, and flour, stirring well. Remove from heat. Drop dough by rounded tablespoonfuls into boiling chicken mixture. Cook, uncovered, over medium heat 10 minutes or until potato dumplings are firm. Remove and discard bay leaf.


CHICKEN AND POTATO DUMPLINGS RECIPE | MYRECIPES
2003-10-17 Step 2. Skim fat from broth. Skin, bone, and cut chicken into bite-size pieces; set aside. Whisk soup and minced onion into broth; bring to a boil. Step 3. Stir together biscuit …
From myrecipes.com
Servings 6
  • Bring first 5 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cool chicken and broth.
  • Skim fat from broth. Skin, bone, and cut chicken into bite-size pieces; set aside. Whisk soup and minced onion into broth; bring to a boil.
  • Stir together biscuit mix, potato flakes, and milk. Turn dough out onto a heavily floured surface; roll or pat dough to 1/4-inch thickness. Cut into 1/2-inch strips. Pinch off 1/2-inch pieces, and drop, 1 at a time, into boiling broth; add chicken. Cover, reduce heat, and simmer, stirring occasionally, 15 minutes.
  • Quick Tip: Substitute 8 cups chicken broth for water; reduce salt to 1/4 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.


CHICKEN AND POTATO SOUP WITH DUMPLINGS RECIPE -SUNSET MAGAZINE
Cut white and pale green parts in half lengthwise and rinse well under running water, flipping layers to release grit. Thinly slice leeks crosswise. 3. Lift chicken from broth. When cool enough to handle, pull meat into shreds (discard bones). 4. Add potatoes, celery, carrots, leeks, and 2 cups water to pan with broth.
From sunset.com


EASY CHICKEN AND DUMPLINGS WITH BISCUITS - IZZYCOOKING
2022-06-12 Instructions. In a large saucepan over medium-high heat, cook the butter and onions until the onions are translucent. Add the flour to the pot and stir well. Continue to cook until the flour begins to turn golden brown. Add the chicken …
From izzycooking.com


CROCKPOT CHICKEN AND DUMPLINGS - THE RECIPE REBEL
2021-10-18 Instructions. Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well. Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender. Meanwhile, make the dumplings.
From thereciperebel.com


CHICKEN AND DUMPLINGS RECIPE - DINNER, THEN DESSERT
2021-09-28 Fill with chicken broth, water, celery, carrots, thyme, rosemary, oregano, bay leaves, salt, and pepper and stir well. Bring to a boil, then lower to a simmer and cook for 1 hour. Remove from heat and strain the chicken broth. Remove the chicken meat from the strained ingredients and chop into small chunks.
From dinnerthendessert.com


GNOCCHI CHICKEN & DUMPLINGS RECIPE | KITCHN
2020-05-20 Prepare the following: dice 1 medium yellow onion and 2 medium celery stalks, peel, halve lengthwise and slice 2 medium carrots into half-moons. Coarsely chop 1/4 cup fresh parsley leaves. Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium-high heat until shimmering. Add the onion, celery, carrots, 1/4 teaspoon kosher ...
From thekitchn.com


HOW TO MAKE CHICKEN AND DUMPLINGS - BETTER HOMES & GARDENS
2022-01-03 Cut the shortening into the flour just until the mixture resembles coarse crumbs. The best way to do this is with a pastry blender ($14, Bed Bath & Beyond ), though using two knives in a crisscross fashion will also work. Dumplings for chicken and dumplings can be flavored with herbs and other tasty ingredients.
From bhg.com


CHICKEN AND DUMPLINGS (PIONEER WOMAN RECIPE)
2022-06-14 Return chicken to the skillet and spoon sauce over the top. Bake in the oven for 30 minutes. Remove from the oven and stir in heavy cream. Cut croissant dough into 1-inch pieces and stir into the sauce. Bake for an additional 15 minutes or until dough is cooked through. Brush melted butter over the top and serve hot.
From hotsalty.com


THE BEST CHICKEN AND DUMPLINGS - MOM'S DINNER
2021-03-02 Turn the stove top heat to medium and add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often. Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies. Pour in the chicken broth, water and add the bay leaf.
From momsdinner.net


CHICKEN AND DUMPLINGS - JO COOKS
In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes. While the broth is …
From jocooks.com


OLD FASHIONED CHICKEN AND DUMPLINGS - THE STAY AT …
Instructions. Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add in celery, carrots, and onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more. Add in chicken breasts and season with salt and pepper.
From thestayathomechef.com


BISQUE CHICKEN AND DUMPLINGS - THERESCIPES.INFO
Best Ever Chicken and Dumplings Recipe (with Bisquick ... great www.kevinandamanda.com. When the chicken is almost done, mix together the Bisquick and milk until a soft dough forms. When the chicken is done, remove from the pot and set aside to cool. Drop spoonfuls of the Bisquick dumplings into the chicken stock. Simmer the Bisquick dumplings over low heat, …
From therecipes.info


QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE - SOUTHERN KISSED
2021-12-02 Chicken Fiesta Casserole– Chicken and shredded potatoes are combined in one dish to make an easy weeknight delicious dinner. ... I saw a recipe for chicken and dumplings and got hungry for it. The others required so many ingredients and time. I found yours and made it, it was so easy, quick and delicious. It’s a great base so anyone can change to their own …
From southernkissed.com


BEST THE PIONEER WOMAN'S CHICKEN AND DUMPLINGS RECIPES | THE …
2015-04-29 Directions. Step 1. Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate. Step 2. In the same pot, add the diced carrots, celery and onions.
From foodnetwork.ca


CHICKEN AND DUMPLINGS RECIPE | BON APPéTIT
2012-01-16 Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll ...
From bonappetit.com


CROCKPOT CHICKEN AND DUMPLINGS – WELLPLATED.COM
2021-02-01 Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
From wellplated.com


EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM
2019-06-13 2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. 3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
From pillsbury.com


WHAT TO SERVE WITH CHICKEN AND DUMPLINGS – 15 BEST SIDE DISHES
2022-05-03 Table of Contents. What to Serve with Chicken and Dumplings – 15 BEST Side Dishes. 1 – Sautéed Collard Greens. 2 – Mashed Potatoes. 3 – Buttered Carrots. 4 – Fried Onion Rings. 5 – Roasted Asparagus. 6 – Cornbread Stuffing Balls. 7 – Baked beans.
From eatdelights.com


CHICKEN AND DUMPLINGS - WHIPPED IT UP
2022-02-19 Transfer the chicken breasts to a plate and using two forks, shred the chicken. Set aside. Over medium low heat, using the same pot, melt the butter. Scrape the bottom of the pot gently to release any stuck on bits. When the butter is fully melted, add the minced garlic and saute until fragrant, about 30 seconds.
From whippeditup.com


CLASSIC CHICKEN AND DUMPLINGS RECIPE | REAL SIMPLE
Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. Advertisement. Step 2. Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes.
From realsimple.com


KETO CHICKEN AND DUMPLINGS RECIPE - THE SPRUCE EATS
2022-01-19 Add the chicken broth, cover, and bring to a boil over high heat. Reduce the heat to medium-high, squeeze the dumplings to lightly pack then add the dumplings to the broth. Cook, stirring gently, until they have turned glossy and opaque, 2 to 3 minutes. Turn the heat to low. Add the cooked chicken and heavy cream.
From thespruceeats.com


10 BEST GERMAN CHICKEN AND DUMPLINGS RECIPES | YUMMLY
2022-05-30 large potato, chicken breast, flour, onion, peas, thyme, oil and 4 more Semmel Knödel; German Bread Dumplings Cooking Weekends milk, salt, bread, yellow onion, freshly ground pepper, bacon and 4 more
From yummly.com


OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
2017-09-18 Season to taste. Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below. Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside. Gently add dumplings to broth.
From spendwithpennies.com


EASY CHICKEN AND DUMPLINGS RECIPE | THE NOVICE CHEF
2021-07-21 Add flour and stir to combine. Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme.
From thenovicechefblog.com


CHICKEN AND DUMPLINGS - KING ARTHUR BAKING
Preheat the oven to 350°F. To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling. To make the filling: Melt the butter in an oven-safe, 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.
From kingarthurbaking.com


BISQUICK CHICKEN AND DUMPLINGS RECIPE - KEY TO MY LIME
2022-03-02 Once hot, add the olive oil and swirl to coat the bottom. Place the chicken cubes in the bottom, and cook for 6 minutes, stirring occasionally. Remove the chicken from the pot, and set aside. Turn the heat to medium, and add in the butter. Once the butter has melted, add in the onion and carrots.
From keytomylime.com


INSTANT POT CHICKEN AND DUMPLINGS RECIPE - PINCH OF YUM
2021-04-19 Just turn on the Instant Pot and cook on high pressure for 7-10 minutes. After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks. Pull out the chicken and shred it or chop it up. Add it back in with the peas.
From pinchofyum.com


DUMPLING - WIKIPEDIA
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or …
From en.wikipedia.org


HOMEMADE CHICKEN AND DUMPLINGS RECIPE (CROCK POT OR INSTANT …
2021-10-22 Then pour the butter and onions in a large 6+ quart crock pot. Add the vegetables, all herbs, chicken pieces, broth, 1 teaspoon salt and 1/2 teaspoon ground pepper to the slow cooker. Cover and cook for 8-10 hours on low, or 5-6 hours on high. About 30 minutes before dinner, remove the chicken pieces from the broth.
From aspicyperspective.com


EASY CHICKEN AND DUMPLINGS RECIPE - SHE WEARS MANY HATS
2021-09-14 Instructions. Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and thyme. Cover and cook about 5-7 minutes, stirring occasionally. Onion should be softened. Sprinkle in 1/4 cup flour and cook, stirring, 30 seconds. Stir in chicken stock, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
From shewearsmanyhats.com


CHICKEN & GNOCCHI DUMPLINGS RECIPE | EATINGWELL
Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain. Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 tablespoon oil in …
From eatingwell.com


CHICKEN AND POTATO DUMPLINGS - POTATOES.COM
Bring to boiling then reduce heat to medium-low, cover and simmer until chicken and vegetables are very tender, about 40 minutes. Meanwhile, in medium bowl, combine flour, potato flakes, baking powder and ¼ teaspoon of the salt. Add milk and stir until just moistened. Drip batter by 16 heaping teaspoons onto the broth mixture.
From potatoes.com


PIONEER DUMPLINGS RECIPE - THERESCIPES.INFO
Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran, Sep 14, 2021 · print this easy chicken and dumplings instant pot recipe: Add the celery, peas and carrots and stir. Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
From therecipes.info


HOW TO MAKE POTATO DUMPLINGS FOR SOUP (GERMAN DUMPLING SOUP)
2020-04-09 Cook: Start adding the potato dumplings to the soup using a teaspoon. Make only one dumpling at first. Dip the teaspoon into the soup and take a small amount (about ¾ teaspoon) out of the potato mixture. Let it slide into the soup and …
From whereismyspoon.co


CHICKEN AND DUMPLINGS - THE COOKIE ROOKIE®
2021-11-10 In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. In a measuring cup, whisk together milk and melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened. Using a large spoon or cookie scoop, portion the dough into 1-inch round balls.
From thecookierookie.com


PENNSYLVANIA DUTCH CHICKEN & DUMPLINGS - 4 SONS 'R' US
2018-09-12 Bring the mixture to a rolling boil, then add the noodles in one at a time- to prevent sticking. Reduce the mixture to a simmer, and let the noodles cook for 25 minutes, or until tender. In a small bowl, whisk together the cornstarch and water together until smooth. Stir the slurry into the soup mixture.
From 4sonrus.com


Related Search