BEST CHICKEN AND DUMPLINGS RECIPE
Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
- Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
- Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
- Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
- In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
- Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
- Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
- Press the dough balls down into the pot so that they are covered by the liquid.
- Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.
Nutrition Facts : Calories 999 kcal, Carbohydrate 91 g, Protein 51 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 191 mg, Sodium 1915 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving
GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
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.
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 FLUFFY DUMPLINGS
This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.
Provided by Deely
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the first 8 ingredients in a large pot.
- Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
- Skim off fat.
- DUMPLINGS.
- Combine dry ingredients.
- Stir in remaining ingredients.
- Drop by tablespoonfuls onto hot chicken and boiling stock.
- Cover tightly and return to boiling.
- Reduce heat to a simmer, Do Not Lift Cover.
- Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
- Arrange dumplings and chicken on a platter.
- Strain broth.
- GRAVY.
- Combine flour and water, blend till smooth.
- Bring 4 cups reserved broth to boiling, add flour mixture.
- Bring to boil and cook till thickened.
- Add salt and pepper.
- Pour over chicken and dumplings.
SUPER SIMPLE CHICKEN AND DUMPLINGS
This recipe is a favorite for my daughter and myself! It's a super easy one so I don't mind fixing it anytime especially since my daughter could eat the whole pot by herself! She prefers just the dumplings so I double them but you can do it as you wish! Enjoy!
Provided by NURSNMOM
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook whole chicken in large pot full of water until done. Remove chicken from pot and debone. Save broth from chicken and add soup. Return broth and soup to a boil, then add frozen dumplings. We use Mary B's open Kettle dumplings. They are often found in the frozen food section near the other frozen breads. We use two packages of dumplings and often have to add more broth because of it. Just watch and add as desired for your preference of thickness. Boil as directed on package (I think it's 45 minutes) then add chicken back. Cook just long enough to warm chicken back up. Be careful because once chicken is added dumplings will easily stick.
CHICKEN WITH SLIPPERY DUMPLINGS
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.-Betty Jean Boyd, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.
Nutrition Facts : Calories 414 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
OLD-FASHIONED CHICKEN AND DUMPLINGS
This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Provided by Lana Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g
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!
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
OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)
My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.
Provided by The Spice Guru
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
QUICK AND SUPER EASY CHICKEN AND DUMPLINGS
This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.
Provided by Kristi Durough Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
- Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g
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
BIG THICKET CHICKEN AND DUMPLINGS
If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)
Provided by Susie in Texas
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place whole chicken and water into large pot or dutch oven.
- Add poultry seasoning, garlic powder& pepper.
- Bring to boil and reduce heat to medium.
- Cook chicken for about 1 hour or until tender.
- When done, carefully remove chicken from pot; set aside to cool.
- Remove 2 cups of stock and set aside to cool.
- Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
- While chicken is cooling, prepare dumplings.
- Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
- Add margarine and combine until mixture is coarse and crumbly.
- (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
- Turn out onto floured surface and knead slightly until smooth.
- You may need to divide dough in half and only roll out half at a time.
- Roll out to approximately 1/8-inch thickness.
- Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
- Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
- Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
- Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
- When done, remove from heat and cover pan.
- Remove skin and debone cooled chicken.
- Cut into bite size pieces then fold into hot dumplings & broth.
- This recipe will serve a family of 4 two main course meals.
- Leftovers can be frozen.
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