Chickensoupandcornmealcheesedumplings Recipes

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CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS



Chicken Soup with Cornmeal Sage Dumplings image

Provided by Robin Miller : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas
2/3 cup all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil

Steps:

  • Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
  • Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
  • Serve soup with dumplings.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

4 chicken thighs, trimmed of excess fat, about 2 pounds total
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup coarsely chopped onion, plus 1 large onion, cut into 1-inch chunks
3 carrots, cut on the diagonal into 1/2-inch slices, plus 1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped celery plus 2 stalks celery, cut on the diagonal into 1/2-inch slices
4 sprigs fresh thyme
1 bay leaf
6 cups chicken broth
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup frozen peas
1 tablespoon chopped fresh parsley leaves
For the dumplings:
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup plus 2 tablespoons milk
1 tablespoon butter
1/4 teaspoon salt

Steps:

  • Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes.
  • While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside.
  • Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender.
  • While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8-inch. Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips.
  • When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. Reserve the meat separately.
  • When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes. Stir gently and serve in wide shallow bowls.

SOUTHERN STYLE CHICKEN AND DUMPLINGS



Southern Style Chicken and Dumplings image

A southern favorite and the hit of our family reunion in 1995!

Provided by Teresa C. Rouzer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 5

Number Of Ingredients 11

1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
½ teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
¼ cup water

Steps:

  • In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
  • Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
  • To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g

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.

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY



Cozy Chicken And Dumplings Recipe by Tasty image

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

2 tablespoons vegetable oil
2 lb boneless, skinless chicken breast, cubed
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen peas
4 tablespoons fresh parsley, minced
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream

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!

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.

SOUTHERN CHICKEN AND DUMPLINGS



Southern Chicken and Dumplings image

Make and share this Southern Chicken and Dumplings recipe from Food.com.

Provided by Tonkcats

Categories     Whole Chicken

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 whole chicken, cut up
1/2 tablespoon salt
1/4 teaspoon pepper
1 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening (such as Crisco)
1 egg, beaten
1/2 cup milk

Steps:

  • Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
  • Remove chicken from water.
  • Remove bone and skin.
  • Set chicken aside (while chicken is cooking, prepare dumplings.).
  • Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
  • Add egg and 1/2 cup milk; mix to form dough.
  • Roll dough to 1/4-inch thickness on floured surface.
  • Cut into four-inch strips with sharp knife.
  • Drop dumplings into simmering chicken broth.
  • Cover and simmer until dumplings are done.
  • Add chicken to dumplings and 1 cup milk.
  • Cook slowly for 10 minutes.

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

WORLD'S BEST CHICKEN AND DUMPLINGS



World's Best Chicken and Dumplings image

This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.

Provided by MarkG

Categories     Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 (4 -5 lb) broiler-fryer chickens, halved
2 celery ribs, and tops
4 carrots, peeled and thinly sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
1 tablespoon salt
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
1 1/2 cups heavy cream
2 tablespoons butter
3 quarts water
2 tablespoons cornstarch
3 cups flour
2 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon pepper

Steps:

  • Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
  • Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
  • Remove chicken and let stand until cool enough to handle.
  • Remove 1 cup of broth and strain.Set aside.
  • Remove meat from bones and discard skin and bones; add meat back to broth.
  • Return broth and chicken to simmer.
  • In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
  • Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
  • Drop strips into soup; simmer for 20 minutes, stir occasionally.
  • Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
  • Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

Nutrition Facts : Calories 1172.4, Fat 72.8, SaturatedFat 29.5, Cholesterol 318.9, Sodium 3116.2, Carbohydrate 59.2, Fiber 3.5, Sugar 3.7, Protein 66.5

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

This is my favorite dish of all time, and one of the first I learned to make as a kid. My mother is the master of this dish and she taught me; her mother taught her, her mother's mother taught her, and that's how it works.

Provided by Sean Brock

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 6

2 quarts chicken stock
3 1/2 pounds whole chicken, rinsed and patted dry
2 cups self-rising flour, preferably White Lily
2 cups buttermilk, plus more as needed
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Bring the stock to a simmer in a large stock pot over high heat. Add the chicken, keeping the stock at a gentle simmer. Cover and cook for one hour or until the meat is falling from the bone. Remove the chicken from the pot, keeping the stock at a simmer. Remove the skin and meat (in big chunks) from the chicken. Discard the skin and the bones. Reserve the meat and set aside.
  • In a large mixing bowl, combine the flour and the buttermilk and season with black pepper. If the dough looks dry, add a few tablespoons of hot broth and a few additional tablespoons of buttermilk. Fold the dough lightly (it will look wet). Season the broth with salt and pepper as needed. Wet a spoon in the simmering broth, then scoop a heaping tablespoon of dumpling mixture and gently drop it into the broth over the largest simmering bubbles. Working quickly, repeat with the rest of the batter. Reduce to a low simmer, cover and cook for 10-15 minutes.
  • As the dumplings cook, baste as needed with broth. It's important that the dumplings don't overlap or sit on top of each other. Carefully push some of the dumplings to the side and add the chicken. Cover and simmer for another minute to heat through.
  • Check that the dumplings are cooked through by using a cake tester. Place dumplings, chicken and broth in a bowl. Finish with black pepper.

SUPER SIMPLE CHICKEN AND DUMPLINGS



Super Simple Chicken and Dumplings image

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

1 whole chicken
1 (8 ounce) package frozen dumplings (not sure how many oz it is but it's the regular package)
1 (10 1/2 ounce) can cream of chicken soup
salt and pepper (to taste)
1 (14 ounce) can chicken broth (may or may not need)

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 STEW WITH CORNMEAL DUMPLINGS



Chicken Stew with Cornmeal Dumplings image

This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.

Provided by P48422

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs chicken, cut up and skin removed
4 cups chicken stock
1 bay leaf
2 stalks celery, thinly sliced
4 medium carrots, peeled and sliced about 1 inch thick
6 small white onions, peeled and halved
4 sprigs fresh thyme
1 bunch kale, stems trimmed,leaves coarsely chopped
salt and pepper
1 cup unbleached flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2/3 cup milk

Steps:

  • In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
  • Skim the broth of any fat.
  • Stir in the celery, carrots, onion and thyme.
  • Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
  • Stir in the kale.
  • Season to taste with salt and pepper.
  • Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
  • Add the milk and mix just until combined.
  • Drop tablespoons of the dumpling batter in clumps over the top of the stew.
  • Discard the bay leaf and thyme sprigs and serve.

Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2

CHICKEN AND DUMPLINGS FOR TWO (COOK'S COUNTRY)



Chicken and Dumplings for Two (Cook's Country) image

Make and share this Chicken and Dumplings for Two (Cook's Country) recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
salt and pepper
1 tablespoon all-purpose flour
1/4 cup dry sherry
2 cups chicken broth
1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
1/3 cup frozen peas
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chicken broth
1 tablespoon unsalted butter, melted

Steps:

  • Note: Make the dumplings just before adding them to the stew.
  • For the stew: Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
  • For the dumplings: Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
  • Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

CHICKEN AND DUMPLINGS RECIPE BY TASTY



Chicken And Dumplings Recipe by Tasty image

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

2 lb bone-in, skin-on chicken thighs
5 teaspoons kosher salt, divided
2 ½ teaspoons black pepper, divided
1 tablespoon McCormick® Poultry Seasoning
2 teaspoons vegetable oil
8 cups water
1 small yellow onion, quartered
1 medium carrot, roughly chopped, plus 2, sliced, divided
1 stalk celery, roughly chopped, plus 2, sliced, divided
1 bunch fresh parsley, stems and leaves separated, divided
2 cloves garlic, minced
2 teaspoons McCormick® Garlic Powder
2 cups all-purpose flour, divided
1 ½ teaspoons baking powder
3 tablespoons schmaltz, reserved from chicken thighs
¾ cup buttermilk

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

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS



Quick and Super Easy Chicken and Dumplings image

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

2 ¼ cups biscuit baking mix
⅔ cup milk
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chunk chicken, drained

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

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