Creamy Southern Chicken And Dumplings Recipes

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SOUTHERN STYLE CHICKEN AND DUMPLINGS



Southern Style Chicken and Dumplings image

This Southern Style Chicken and Dumplings recipe is easy to make and full of old-fashioned goodness. Flat dumplings are mixed in with a delicious creamy chicken soup, that is sure to be a crowd pleaser. You're going to love it!

Provided by Rachel Farnsworth

Categories     Dinner     Main Course     Soup

Time 1h

Number Of Ingredients 15

1 tablespoon olive oil
1 white onion (diced)
3 cloves minced garlic
3 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth
2 cups milk
1 tablespoon cornstarch
1/4 cup water
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup shortening ( cold)
3/4 to 1 cup buttermilk

Steps:

  • Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
  • Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil, reduce the heat to medium low, and simmer 15 to 20 minutes, or until chicken is cooked through and easily shreds with a fork.
  • Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. The dough should not be sticky. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
  • Remove chicken from soup pot and shred. Add in milk and bring to a simmer. Drop dumplings strips into soup and simmer 15-20 minutes until cooked through.
  • In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir, and return to a simmer. Simmer 2-3 minutes until broth is thickened. Return chicken to soup pot and serve hot.

SOUTHERN CHICKEN AND DUMPLINGS



Southern Chicken and Dumplings image

Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.

Provided by staceywatts

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

Time 1h45m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, diced
3 large bone-in chicken breast halves with skin
1 (32 ounce) can chicken broth
3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
⅓ cup vegetable shortening, plus
2 tablespoons vegetable shortening
¾ cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 cups water
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
  • While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
  • After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 57.7 g, Cholesterol 132 mg, Fat 34.4 g, Fiber 2.4 g, Protein 49.5 g, SaturatedFat 10.6 g, Sodium 2206.1 mg, Sugar 4.2 g

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  • In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

CHICKEN & DUMPLINGS



Chicken & Dumplings image

Enjoy a hearty, Southern classic meal tonight with this easy chicken and dumplings recipe. This classic dish gets its smooth, creaminess from cream of celery or chicken soup

Provided by Paula Deen

Categories     classics     cold weather     comfort food     family     southern cooking     winter

Time 30m

Yield 4-6

Number Of Ingredients 11

4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large chopped onion
3 ribs chopped celery
1 2 1/2 lb chicken
2 cups mixed with 1 teaspoon salt all purpose flour
3/4 cup ice water
2 tablespoons (optional) corn starch

Steps:

  • Chicken:
  • Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
  • Dumplings:
  • Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
  • Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.

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

SOUTHERN CHICKEN & DUMPLINGS



Southern Chicken & Dumplings image

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

Provided by mainecooncat

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) chicken, cut into 8 pieces
3 stalks celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of chicken soup
2 cups all-purpose flour
1 teaspoon salt
ice water
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
  • To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
  • House Seasoning in a large pot.
  • Add 4 quarts of water and in water and bring to a simmer over medium heat.
  • Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
  • Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
  • Return the chicken meat to the pot.
  • Keep warm over low heat.
  • To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
  • Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
  • Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
  • Knead the dough and form it into ball.
  • Dust a good amount of flour onto a clean work surface.
  • Roll out the dough (it will be firm), working from center to 1/8-inch thick.
  • Let the dough relax for several minutes.
  • Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
  • Cut the dough into 1-inch pieces.
  • Pull a piece in half and drop the halves into the simmering soup.
  • Repeat.
  • Do not stir the chicken once the dumplings have been added.
  • Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
  • Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
  • To serve, ladle chicken, gravy, and dumplings into warm bowls.
  • Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
  • Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Nutrition Facts : Calories 722.6, Fat 30.6, SaturatedFat 8.6, Cholesterol 138, Sodium 29975.6, Carbohydrate 68.3, Fiber 5.7, Sugar 5.8, Protein 42.5

SOUTHERN CHICKEN AND DUMPLINGS



Southern Chicken and Dumplings image

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

Provided by scdixiebelle

Categories     Poultry

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -4 lbs chicken, cut up
water, to cover chicken
1 onion, chopped finely
2 carrots, chopped finely
2 celery ribs, chopped finely
4 tablespoons butter
salt and pepper
1/3 cup shortening
2 cups self-rising flour
1/2 cup cooled chicken broth

Steps:

  • Place the chicken into a large pot. Cover with water and bring to a boil. Add the onion, carrot and celery. Simmer slowly until tender, about 2 ½ to 3 hours. Remove the chicken and debone, then chop into small strands. Set aside. Save ½ cup of chicken broth and let cool. With an immersion blender, puree all the vegetables until they are liquid form. (If you don't have an immersion blender, you can strain and save the broth by separating the vegetables into a sieve or colander, then put the vegetables into a regular blender and puree. Put them and the broth back into the pot you cooked the chicken in.) Season the remaining broth with butter and salt and pepper to taste. Bring to a boil and cook the dumplings.
  • Dumplings:.
  • In a mixing bowl, cut the shortening into the flour and stir in the cooled broth, cover and let stand about 30 minutes. Roll out as thin as possible on a floured pastry cloth. Cut into strips or small squares. Drop layers of dumplings into the boiling broth and let the broth boil over each layer before adding another layer. Do not stir. Cover and cook for 12 minutes. Carefully add chicken which has been deboned and chopped.

Nutrition Facts : Calories 633.6, Fat 40.4, SaturatedFat 13.8, Cholesterol 123.8, Sodium 769.1, Carbohydrate 35.2, Fiber 2.2, Sugar 2.1, Protein 30.7

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