Chicken Dumplings Light Version Recipes

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CHICKEN AND DUMPLINGS



Chicken and Dumplings image

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

1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil

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.

LIGHT CHICKEN AND DUMPLINGS



Light Chicken and Dumplings image

Tender juicy pieces of chicken breast smothered in a delicious gravy with chunks of carrot, celery and potato with delicate dumplings steam up on the surface of the gravy.

Provided by Mia

Categories     Entree

Time 1h30m

Number Of Ingredients 31

4 teaspoons of Olive Oil
1 1/2 pounds Boneless Chicken Breasts, skin removed and cut into large pieces
1/4 cup All-Purpose Flour PLUS
3 Tablespoons All-Purpose Flour
1/2 teaspoon Seasoned Salt
1/2 teaspoon Cajun Seasoning
1/4 teaspoon Black Pepper
1/8 teaspoon Cayenne
1/2 teaspoon Salt or Seasoned Salt
1/4 teaspoon Black Pepper
3/4 Cup Onion, chopped (about 1/2 medium onion)
1 Cup Celery, cubed (about 3 stalks)
2 Cups Carrot, cubed (about 4 large)
8 ounces Golden Yukon Potato, cut into large chunks
2 Cups Mushroom, (Optional) cleaned and sliced or quartered
1 Tablespoons Brandy (or white wine)
3 cups Chicken Stock
2 teaspoons Lemon Juice
1/2 teaspoon Fresh Sage, minced or 1/4 teaspoon Dried Sage
1/2 teaspoon Fresh Thyme, minced
1 teaspoon Fresh Parsley, minced (For Garnish)
1/4 Cup All-Purpose Flour PLUS
2 Tablespoons All-Purpose Flour
1 Tablespoon Parmesan Cheese, grated
1/2 teaspoon Baking Powder PLUS
1/8 teaspoon Baking Powder
1 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Cracked Black Pepper
8 teaspoons Whole Milk (2 Tablespoons plus 2 teaspoons)
2 teaspoons Butter

Steps:

  • Preheat oven to 375 degrees, with rack placed in the center of the oven.
  • In a large plastic bag combine 1/4 cup plus 3 tablespoons of flour, seasoned salt, cajun seasoning, black pepper and cayenne (if using). Close up bag and shake to combine. *Note if you are feeding this to young children who do not like spice, you might wish to omit the cayenne and the cajun seasoning.
  • Season the chicken pieces using the additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper , before dredging the chicken in the flour.
  • Dredge the chicken in the flour, shaking off excess. Reserve any of the remaining flour for making the rue later.
  • Heat a deep ovenproof pot like a Dutch oven, over medium heat. Once the pot is hot, add 2 teaspoons of olive oil. Brown the chicken on both sides and transfer to a plate and set aside. *NOTE: In order to use less oil in browning, place the lid over the pan while the chicken is browning. This will help to trap some of the steam and keep things moist without the addition of more oil. But keep a watchful eye that your chicken doesn't burn.
  • Reduce the heat to medium-low and add 1 teaspoon of oil, the mushrooms (if using) and a pinch of salt to season. Place the lid on the pot to help cook the mushrooms without the need for additional oil. Cook for about 4-5 minutes, stirring occasionally.
  • Once the mushrooms have begun to brown, add the last teaspoon of oil, carrots, celery and onion. Sweat the vegetables for 5 minutes, again covering the pot with a lid.
  • Deglaze the pan with the brandy and simmer until it is nearly evaporated.
  • Stir in the reserved flour to coat the vegetables. Cook and stir for one to two minutes. The vegetable will look pasty.
  • While stirring, slowly add the broth. As the broth is added to the pot, it will combine with the floured vegetables and begin to make a gravy.
  • Once all of the broth has been added mix in the potatoes.
  • Cover the pot and place in the preheated oven for 20 minutes.
  • Meanwhile blend all the dry ingredients for the dumplings in a mixing bowl.
  • In a microwaveable container, heat the milk and butter just until the butter melts, about 25 seconds on high power.
  • Make a well in the center of the dry ingredients and pour in the milk mixture. Gently fold the ingredients together just until combined. If the mixture seems too dry, add an additional teaspoon of milk.
  • Remove the pot from the oven and return all of the chicken, lemon juice, thyme and sage to the pot. Stir briefly to incorporate the ingredients.
  • Using a tablespoon gently scoop out 4 dumplings of equal portion (about 1 1/2 tablespoons each). Place the balls of dough on the surface of the gravy.
  • Cover and place the pot back into the oven for another 20 minutes.
  • Remove the pot from the oven and serve.
  • Garnish with minced parsley. (Optional)

LIGHTER CHICKEN AND DUMPLINGS



Lighter Chicken and Dumplings image

A lighter version of this classic down-home dish. One of the best comfort foods of all time!

Provided by LINDAHU

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

Time 1h

Yield 4

Number Of Ingredients 14

1 (10.75 ounce) can reduced fat cream of chicken soup
1 (14.5 ounce) can low-fat, low sodium chicken broth
½ cup milk
1 tablespoon vegetable oil
¼ cup chopped onion
½ cup chopped celery
3 skinless, boneless chicken breast halves - cut into strips
1 teaspoon celery seed
ground black pepper to taste
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons vegetable oil

Steps:

  • In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
  • To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
  • Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 35.6 g, Cholesterol 62.2 mg, Fat 14.7 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 3.1 g, Sodium 1275.9 mg, Sugar 4.2 g

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.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings-or just see for yourself. This version is quick, light, and embellished with mushrooms.

Time 50m

Yield Makes 2 servings

Number Of Ingredients 10

2 (14-ounces) cans reduced-sodium chicken broth (3 1/2 cups)
2 cups water
2 (6-ounces skinless boneless chicken breast halves, halved lengthwise
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly, divided
1/2 cup all-purpose flour
2 teaspoons chopped dill
1/4 pound fresh mushrooms such as cremini or oyster, thinly sliced
1 garlic clove, thinly sliced
Garnish: dill sprigs

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add chicken and poach at a bare simmer until just cooked through, about 6 minutes. Transfer chicken with a slotted spoon to a bowl. Reserve 3 1/2 cups poaching liquid.
  • Meanwhile, whisk eggs with 2 tablespoons butter in a small bowl. Stir in flour, dill, and 1/4 teaspoon salt until just combined (do not overmix).
  • Cook mushrooms and garlic in remaining tablespoon butter with 1/8 teaspoon each of salt and pepper in medium saucepan, stirring occasionally, until softened, 3 to 4 minutes. Add reserved poaching liquid and bring to a simmer.
  • Drop batter by tablespoons into simmering liquid, spacing dumplings evenly. Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes. Slice chicken and add to soup, submerging it, then cook until heated through, about 1 minute.

SIMPLE CHICKEN AND DUMPLINGS



Simple Chicken and Dumplings image

This faster version of traditional chicken and dumplings uses canned broth. It is ready to eat in about a third of the time, thanks to chicken breasts and purchased biscuit mix.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 cups chicken broth
1/2 cup sliced celery
1/2 cup sliced carrots
1 bay leaf
1-1/2 teaspoons dried parsley flakes, divided
2 cups biscuit/baking mix
1/4 teaspoon dried thyme
Dash ground nutmeg
2/3 cup milk
3 cups cubed cooked chicken breast

Steps:

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

Nutrition Facts : Calories 452 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 1431mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

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

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. And using Bisquick™ original mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. 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 cleanup afterwards.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 4

Number Of Ingredients 10

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup milk

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

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From therecipes.info


SPRING CHICKEN AND DUMPLINGS - CRAVING CALIFORNIA
2022-05-10 Instructions. In a large pot or dutch oven, heat the oil over medium-high heat. Add the onion, leek and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Next add in the ground coriander, fennel, thyme and a big pinch of salt.
From cravingcalifornia.com


OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LIVING
Step 1. Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes.
From southernliving.com


RECIPE OF SUPER QUICK HOMEMADE DUMPLINGS (CHICKEN VERSION)
Steps to make Dumplings (Chicken version): In a bowl, mix together flour and warm water. Once the dough comes together, take it out onto a clean surface and knead for 5 minutes.
From oldrisotto.com


CHICKEN AND DUMPLINGS - SMITTEN KITCHEN
2007-12-11 3 tablespoons reserved chicken fat (or unsalted butter) 1. For the stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes.
From smittenkitchen.com


RECIPE: CREAMY CHICKEN AND HERBED DUMPLINGS | STAR TRIBUNE
Creamy chicken and Herbed Dumplings √ Serves 6. Note: Spiked with fresh herbs and a splash of cream, this light version of a hearty classic winter dish can be …
From m.startribune.com


VEGETARIAN NO-CHICKEN AND DUMPLINGS RECIPE | COOKING LIGHT
Step 1. Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes. Step 2. Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring ...
From cookinglight.com


SHREDDED CHICKEN AND DUMPLINGS RECIPE - CREATE THE MOST …
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 recipeshappy.com


LIGHTER CHICKEN AND DUMPLINGS | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


LEMON CHICKEN AND DUMPLINGS - THE NOSHERY
Stir in lemon juice and mustard greens. Season with salt to taste. In a medium bowl whisk egg whites, cottage cheese and water until well combined. Stir in flour with salt until just combined. Bring soup to a boil. Using a small kitchen spoon drop dumplings onto the boiling soup. Reduce to a simmer and cover for 15 minutes or until a toothpick ...
From thenoshery.com


EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
2020-05-03 To begin, melt butter over medium-low heat. Then sauté onions, carrots, and celery until tender. Add in garlic and continue cooking. Season mixture with salt/pepper. Then add flour and stir together. Next, pour in cream and broth and stir to combine, allow the mixture to come up to a slight boil. Add in fresh thyme sprigs and shredded chicken.
From butterbeready.com


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