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 LIKE CRACKER BARREL'S
This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel.
Provided by hcopeland
Categories Chicken
Time 3h
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
- Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
- Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
- Bring the broth to a boil and add pepper.
- Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
- Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
- Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
- I pressure it for only 30 minutes.
- It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
- Good Luck! Hope you enjoy.
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 CRACKER DUMPLINGS (CZECH)
This recipe is handed down from my husband's Czech grandmother (although has been slightly modified to use modern amenities like a food processor). Economical, fairly easy to make, filling, and tastes great. I usually use chicken thighs, but you can also use a whole chicken cut up, or bone-in breasts. The dumplings are not the fluffy kind, but a denser textured dumpling. Fresh parsley makes a difference, although dried can be substituted if necessary.
Provided by Izzblizz
Categories Chicken Thigh & Leg
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken parts in small amount of butter or oil in deep skillet.
- Add sliced celery, carrot and onion. Pour chicken broth over to barely cover chicken pieces.
- Cover and simmer until chicken is cooked through (about 35 to 45 minutes).
- While chicken is cooking, make dumplings (see instructions below).
- Remove chicken when cooked and tent with foil.
- Pour off broth and vegetables from skillet into blender or food processor, pulse until smooth.
- Return broth to skillet. Add parsley, mace, and evaporated milk. Bring to boil.
- Add dumplings and cook for 15 minutes. Reduce heat to low. Taste broth and season with salt and pepper to taste.
- HINT: if you would like your sauce a bit thicker, finely crush 5-6 saltine crackers and stir into the broth.
- Add chicken back in to warm through. Cover and keep warm until serving.
- DUMPLINGS:.
- To make in food processor:.
- Whisk together melted 1 tablespoons butter, 3 eggs and 1/4 Cup milk.
- Using the dough blade for your food processor, finely chop crackers with the parsley and garlic powder in processor.
- Add liquid to crackers with processor running until all ingredients come together in a dough like mixture (don't overprocess, just process until it comes together).
- Form into small balls about size of unshelled walnuts, add to broth as directed above.
- To make W/O food processor:.
- Finely crush crackers with rolling pin, add to bowl with garlic powder and finely chopped parsley.
- Whisk together melted butter, eggs and milk.
- Add to crackers, mix well, and form into balls about size of unshelled walnuts. Add to broth as directed above.
Nutrition Facts : Calories 779.6, Fat 40.8, SaturatedFat 14.6, Cholesterol 292.4, Sodium 1310.5, Carbohydrate 56.9, Fiber 2.8, Sugar 3.9, Protein 43.9
EASY CHICKEN AND DUMPLINGS FROM SCRATCH
This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 433 kcal, Carbohydrate 39 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1645 mg, Fiber 2 g, Sugar 5 g
BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS
My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.
Provided by jadedgurl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
- Discard lemon. Remove chicken from the pot; let cool.
- Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
- Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
- Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
- Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g
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