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
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
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.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
Southern comfort!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 15
Steps:
- Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
- Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
- Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g
CHICKEN IN A POT PLUS STOCK OR DUMPLINGS
This is quite different from the Chicken in a Pot recipe already posted (#7202), which calls for tomato and very little liquid. I like this alternative because it provides you with a whole, cooked chicken and stock for use in soup or whatever you wish. And maybe you disagree, but I think home-made chicken broth is noticeably better than the canned variety. I use this recipe specifically with soup in mind, but it's also an easy way to cook a chicken and results in a moist, tasty bird that is good re-heated. There are recipes for this that call for the chicken to be cooked in stock instead of water. In my experience this is unnecessary since the chicken and vegetables create one in the cooking process. For this recipe, it would definitely defeat the purpose. I suggest altering the seasonings according to your taste or planned use of the broth. This liquid can be used in any soup or stew that calls for chicken stock. Since this recipe results in about 6 cups of liquid, for soup you may want to freeze the first batch and plan on making another. I like to condense it by boiling and reducing the liquid. As if this isn't wordy enough, here are some options for serving. So... Option 1: When this is done cooking, save all the remaining liquid for soup and eat the chicken and vegetables with a supplemental gravy. You can make a gravy from the stock, or from the chicken wingtips, neck and giblets. If you want to do this, put the wingtips etc. into a small saucepan with salt and pepper, and maybe some vegetables like onions, carrots or garlic. Cover this with water and bring to a boil around the same time you start the chicken. Skim off the foam and simmer, adding water as it boils off if necessary. When your chicken is nearly done, take the wingtips and other things out of the gravy liquid and put it back on the stove. Sample it and add salt and pepper to taste. Combine three tablespoons of cornstarch with some water and add it to the liquid, bringing to a boil. Turn it down to low. The gravy should thicken. If you want it thicker, add more cornstarch. For more gravy, add some of the stock from the chicken pot. I like the taste of this gravy, but if you find it bland, add bullion to taste (preferably before the cornstarch). If you do this it's good to make mashed potatoes or add some small whole potatoes to the chicken pot at the beginning-- if you can fit them. Don't add cut-up potatoes since they'll cloud up and thicken your stock. Option 2: Along with the chicken, serve the stock as a soup with dumplings. I have provided a butter dumpling recipe adapted from Mark Bittman's How to Cook Everything. The bowls of broth and dumplings make a good first course-- if you do this, the chicken and vegetables may be kept warm on a platter in a 200 degree oven. Or you can slice up the chicken and add it to the bowls with the vegetables for a hearty soup.
Provided by Yamakawa
Categories Stocks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On the stove top, combine chicken, vegetables and water in a dutch oven or other large pot with a lid then bring to a boil over medium-high heat; skim off foam then reduce to a simmer at medium-low.
- Add the remaining ingredients and cover (if you put the seasonings in at the beginning you will lose some of them when skimming the foam-- for this reason corned beef seasoning packets are also best added after skimming the foam).
- Simmer until the chicken is cooked through-- about 45 minutes-- checking occasionally, if a lot of the water has boiled off, add more.
- When done remove the chicken and vegetables with a slotted spoon and strain the liquid to reserve as stock for soup, stew, or whatever you want; you must use it within four or five days if refrigerated or much longer if frozen.
- For dumplings: put the stock back on the stove at a simmer, taste the broth and add salt/pepper as necessary; if it's not rich enough, put the heat on high and boil it down to reduce until to your liking. For the batter, cream the butter in a bowl with a fork, then beat in the eggs and stir in the rest of the ingredients, blending well. The consistency should be such that it allows you to drop gobs of it into the pot; if it's not soft enough, slowly mix in broth to desired consistency. Drop the batter into the simmering broth by the teaspoonful (do this in whole "chunks", don't drizzle) and cook for about 10 minutes, until dumplings are set and cooked through. Serve immediately in the broth.
Nutrition Facts : Calories 698.9, Fat 46.3, SaturatedFat 16.3, Cholesterol 289.1, Sodium 590.4, Carbohydrate 25, Fiber 3.1, Sugar 5.8, Protein 43.8
CHICKEN IN A POT WITH DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
- In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
- For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.
OLD FASHION CHICKEN 'N DUMPLINGS
This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.
Provided by Mama Sweet Rolls
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a large pot.
- Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
- Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
- The liquid will reduce by about one third.
- When the chicken has cooked, remove it from the pot and set it aside.
- Strain the stock to remove all the vegetables and floating scum.
- you only want the stock and the chicken, so toss everything else out.
- Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
- Use a smaller pot of a large saucepan for this.
- Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
- Reheat stock over med. heat while preparing dumplings.
- For dumplings: Combine ingredients in bowl.
- Stir until smooth, let rest for 5-10 minute
- Roll out onto floured surface to 1/2 inch thickness.
- Cut into 1/2 inch squares and drop into the simmering stock.
- Use all of the dough.
- They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20-30 minute until desired thickness.
- Stir often.
- While stock is thickening, the chicken will have become cool enough to handle.
- tear the meat from bones and remove skin.
- Cut meat into bite-size or desired size pieces.
- Add to pot.
- Simmer till chicken heated (5-10 min.).
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