Easy Chicken Or Turkey With Dumplings Recipes

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TURKEY AND DUMPLINGS



Turkey and Dumplings image

It's the day after Thanksgiving and you're staring at a mountain of leftovers. What do you do with them all? Easy! Make Turkey and Dumplings! This recipe is so easy to make and SO good. It's comfort food at its finest. These are so good, you might end up baking another turkey just to have more leftovers. Well, maybe that's stretching it. They are good though. Enjoy -- and happy eating!

Provided by Cooking Ventures

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons butter
1 bunch scallion, finely chopped (white and light green parts)
1/2 cup frozen mixed peas and carrots
2 garlic cloves, minced
1 1/2 cups leftover turkey, cut into bite-size pieces
4 cups turkey broth or 4 cups leftover turkey gravy
chicken broth, as needed
salt and pepper
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon table salt
1 cup milk
1/4 cup melted butter

Steps:

  • Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine.
  • In a 10" skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
  • While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over mix or you'll toughen the dumplings.
  • I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can - leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
  • After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
  • TIP: This recipe has a high ratio of dumplings to broth - which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.

EASY CHICKEN AND DUMPLINGS



Easy Chicken and Dumplings image

A super easy way to make chicken and dumplings. My husband and kids loved it.

Provided by Jen

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

Time 45m

Yield 6

Number Of Ingredients 9

1 (32 ounce) container chicken broth
4 skinless, boneless chicken breast halves, cubed, or more as needed
1 onion, chopped
½ (16 ounce) package baby carrots
2 stalks celery, chopped
1 bay leaf
salt and ground black pepper to taste
2 ¼ cups baking mix (such as Bisquick ®)
⅔ cup milk

Steps:

  • Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
  • Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g

EASY CHICKEN OR TURKEY WITH DUMPLINGS



Easy Chicken or Turkey With Dumplings image

this is a delicious comfort food meal that takes a very short time to put together and will work well using leftover cooked chicken or turkey, you may use your choice of small frozen veggies such as cut green beans, peas, corn, carrots or baby onions or use a mixture.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (10 ounce) can low sodium chicken broth ((mixed with with water to measure 5 cups)
1/2-1 teaspoon garlic powder (may omit if desired)
3 cups chopped cooked chicken or 3 cups turkey
1 cup small frozen mixed vegetables, thawed
1/4 teaspoon fresh ground black pepper (or to taste)
1 (7 1/2 ounce) can refrigerated buttermilk biscuits (such as Pillsbury)

Steps:

  • In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
  • Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
  • Separate the biscuits in half forming 2 rounds, then slice each round in half.
  • Drop the biscuits into the simmering mixture one piece at a time then gently stir.
  • Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.

Nutrition Facts : Calories 533.3, Fat 23.7, SaturatedFat 6.5, Cholesterol 91.5, Sodium 1728.7, Carbohydrate 42.8, Fiber 2.7, Sugar 4.9, Protein 36.8

HOMEMADE CHICKEN AND DUMPLINGS (OR TURKEY)



Homemade Chicken and Dumplings (or Turkey) image

Today,in our world of fast and convenience foods,we can forget that simple foods made with basic ingredients are usually more delicious and satisfying. Donna,a DaVita renal dietitian from Texas,shares her down home recipe for Homemade Chicken and Dumplings and invites you to add this meal to your healthy renal diet. Here's a recipe you can follow for a dish that will be scrumptious and keep you successful on your dialysis diet.

Provided by DaVita renal dietitian Donna from Texas.

Yield 8

Number Of Ingredients 1

5 pounds roasting chicken, cut up,6 cups water ,1/2 cup celery, diced ,1/2 teaspoon salt ,1/4 teaspoon pepper ,1/2 teaspoon Mrs. Dash® herb seasoning blend ,3 cups potatoes, peeled and sliced 1/4" thick ,1 medium onion, sliced ,1 cup all-purpose white flour ,1 tablespoon butter, softened ,1 egg, slightly beaten ,3 tablesspoons chopped fresh parsley

Steps:

  • Peel and slice potatoes. Soak in a lage pot of water for 3-4 hours to remove some of the potassium, or boil potatoes for 5 minutes, drain water, then add fresh water and cook until tender.Place chicken or turkey pieces in Dutch oven with 6 cups water. Add celery, salt, pepper and herb seasoning. Bring to boil. Reduce heat and simmer, covered for 60 minutes or until tender. Remove meat from bones and set aside.
  • Add leached or double-boiled potatoes and onion to broth. Bring broth to a boil and cook until potatoes are tender, approximately 15 minutes. Remove vegetables with slotted spoon and set aside.
  • In a large bowl, mix flour and butter together with a fork. Add egg and 2 tablespoons water; mix with fork until ingredients are moistened.
  • Roll out dough 1/3" thick. With a sharp knife, cut dough into strips.
  • Add noodle strips to broth and cook for 15 minutes (If using prepackaged dumpling noodles, simply add them to the broth at this time.)
  • Add vegetables and meat to the broth and simmer for 5 minutes.
  • Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 285, Carbohydrate 23 g, Cholesterol 105 mg, Fat 9 g, Fiber 1.1 g, Protein 29 g, ServingSize 1-1/4 cups, Sodium 244 mg

TURKEY AND DUMPLINGS



Turkey and Dumplings image

Turkey and dumplings is a warm and hearty dish that is prime for using those Thanksgiving leftovers.

Provided by Leah Maroney

Categories     Side Dish     Entree     Dinner     Lunch     Soup

Time 40m

Yield 8

Number Of Ingredients 10

2 cups all-purpose unbleached flour (plus additional for dusting)
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons salted butter (cold and cubed)
1 cup buttermilk (or 1 cup whole milk with a teaspoon of white vinegar)
2 quarts chicken or turkey broth
3 cups cooked turkey (white and/or dark meat)
Salt (to taste)
Freshly ground black pepper (to taste)
Garnish: Chopped parsley

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Add the butter to the flour mixture and combine using 2 forks or a pastry blender until the butter is the size of small peas. You can also use a food processor to combine the ingredients as well.
  • Pour the buttermilk over the flour and butter mixture and stir with a spatula to combine until it becomes a soft dough. Be careful not to overwork the dough. The less it is mixed up, the more tender the dumplings will be.
  • After you have created the dough for the dumplings, heat the broth in a large Dutch oven or pot until boiling.
  • While the broth is heating, dust a clean kitchen surface with a generous amount of flour and roll out the dough into a 1/4-inch-thick sheet.
  • Slice the dough into small squares using a pizza cutter to create the dumplings.
  • Add the dumplings a few at a time into the boiling broth, making sure not to dust off too much of the extra flour as it will thicken the broth.
  • Continue adding dumplings until there are no more left. Cook for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened.
  • Add the cooked turkey to the broth and heat until it is warmed through.
  • Add salt and pepper to taste.
  • Serve with the parsley if using and enjoy.

Nutrition Facts : Calories 248 kcal, Carbohydrate 27 g, Cholesterol 65 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 g, Sodium 1177 mg, Sugar 3 g, Fat 6 g, ServingSize Serves 8, UnsaturatedFat 0 g

TURKEY STEW WITH DUMPLINGS



Turkey Stew with Dumplings image

My husband and I love dumplings, and this mild-tasting, homey dish has flavorful ones floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days. -Rita Taylor, St. Cloud, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 20

8 medium carrots, cut into 1-inch chunks
4 celery ribs, cut into 1-inch chunks
1 cup chopped onion
1/2 cup butter, cubed
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
4-2/3 cups water, divided
2 teaspoons salt
1/4 teaspoon pepper
3 cups cubed cooked turkey
2 cups frozen cut green beans
1/2 cup all-purpose flour
2 teaspoons Worcestershire sauce
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
1/8 teaspoon poultry seasoning
3/4 cup 2% milk
1 egg

Steps:

  • In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender. , Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened. , For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 255 calories, Fat 11g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 995mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

Steps:

  • In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  • Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  • Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

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

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

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

MOMMA'S TURKEY STEW WITH DUMPLINGS



Momma's Turkey Stew with Dumplings image

I love my slow cooker, especially during the holidays. My mother used to make this turkey stew every year with our Thanksgiving leftovers. The recipe is simple and really celebrates the natural flavors of good, simple ingredients. To this day, it is one of my favorite meals. -Stephanie Rabbitt-Schapp, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h50m

Yield 6 servings.

Number Of Ingredients 17

3 cups shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1/3 cup cold water
3 tablespoons cornstarch
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 cup biscuit/baking mix
1/3 cup 2% milk

Steps:

  • In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours., Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer., Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

ONE-POT CHICKEN AND DUMPLINGS



One-Pot Chicken and Dumplings image

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

5 tablespoons cold unsalted butter, divided
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1 1/4 cup all-purpose flour, divided
3 cups chicken broth
2 cups diced cooked chicken
1/3 pound green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1 teaspoon baking powder
2 tablespoons chopped fresh parsley, plus more for topping
1/2 cup whole milk

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

EASY CHICKEN AND DUMPLINGS



Easy Chicken and Dumplings image

From Betty's Soul Food Collection... Get ready, get set, done! In just a few minutes, you can turn last night's leftover chicken into tonight's scrumptious dinner, complete with rich, creamy sauce and tender dumplings.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 1/2 cups fat-free (skim) milk
1 cup frozen peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed creamy chicken mushroom soup
1 cup Bisquick Heart Smart® mix
1/3 cup fat-free (skim) milk
Paprika, if desired

Steps:

  • In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
  • In small bowl, stir together Bisquick® mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
  • Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g

EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE



Easy Instant Pot Chicken and Dumplings Recipe image

You'll love this Easy Instant Pot Chicken and Dumplings Recipe it is some of the best home-cooked creamy chicken dumplings you will have.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h

Number Of Ingredients 17

2 teaspoons olive oil
1 Tablespoon butter
1 small onion (diced)
1 cup celery (diced, (2 stalks))
1 cup carrots (diced, (about 2 or 3 carrots))
1 large russet potato (chopped)
3 large cloves of garlic (pressed or minced (about 1 Tbsp))
1½ pounds chicken breasts (cut in slightly larger than bite sized pieces)
4 cups chicken broth (divided)
1 teaspoon salt ((more or less to taste))
½ teaspoon ground black pepper
½ teaspoon poultry seasoning
½ teaspoon dried sage
½ teaspoon dried thyme
1 cup frozen peas ((or mixed vegetables))
½ cup heavy cream
6 jumbo canned buttermilk refrigerator biscuits ((a 16 ounce package contains 8, but you will only need 6 of them))

Steps:

  • Press the SAUTE button on the Instant Pot.
  • When the pot is hot, add the olive oil and the butter.
  • Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
  • Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
  • Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
  • Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
  • Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
  • While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
  • When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
  • Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
  • Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
  • Press the CANCEL button.
  • Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
  • When the cooking cycle has finished, do a QUICK RELEASE.
  • Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.

Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1408 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

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

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From laurenslatest.com


CHICKEN AND DUMPLINGS, EASY RECIPE - THE SOUTHERN LADY …
2020-08-29 Dumpling Recipe. Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares, like in the photo below.
From thesouthernladycooks.com


CHICKEN AND DUMPLINGS RECIPE - DINNER, THEN DESSERT
2021-09-28 Fill with chicken broth, water, celery, carrots, thyme, rosemary, oregano, bay leaves, salt, and pepper and stir well. Bring to a boil, then lower to a simmer and cook for 1 hour. Remove from heat and strain the chicken broth. Remove the chicken meat from the strained ingredients and chop into small chunks.
From dinnerthendessert.com


EASY CHICKEN AND DUMPLINGS | MYPLATE
4. Add chicken, salt (optional) and pepper. 5. Combine 1/3 cup flour, baking powder, and salt in a small bowl. Stir in milk until dough forms. 6. Drop dumpling dough from a Tablespoon onto gently boiling chicken mixture, making 4 dumplings. 7. Cover pan tightly and cook slowly for 15 minutes without lifting the lid.
From myplate.gov


EASY CHICKEN AND DUMPLINGS (+ VIDEO) - FAMILY FOOD ON THE TABLE
Simmer, covered, until the chicken pieces are nearly cooked through, about 20 minutes. Skim any excess fat from around the sides of the pan with a spoon. Meanwhile, make the dumplings. In a medium bowl, mix together the flour, baking powder and salt. Warm the milk and butter in a small saucepan until just simmering.
From familyfoodonthetable.com


DELICIOUS AND EASY CHICKEN AND DUMPLINGS | MINI VAN DREAMS
2019-10-24 Instructions. Fill large pot with water. Place chicken in pot and bring to boil over medium heat. Continue cooking until chicken is no longer pink inside. Remove chicken and shred. Set aside. Discard water. Refill pot with both cans of chicken broth, 2 can-fuls of water. Drop in bouillon and bring to boil.
From minivandreams.com


EASY CHICKEN AND DUMPLINGS RECIPE - LIVING ON A DIME
In a bowl, combine baking mix, thyme, and parsley. Stir in milk, just until moistened. Drop by tablespoonfuls into the boiling broth. Cook, uncovered, for 10 minutes. Then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy. Remove dumplings with a slotted spoon and serve in bowls.
From livingonadime.com


EASY CHICKEN AND DUMPLINGS RECIPE - THE GIRL WHO ATE EVERYTHING
2022-03-12 Saute until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a simmer. Stir in the chicken. While the chicken broth is simmering, make the dumplings. For the dumplings: In a medium bowl, add the flour, baking powder, and salt. Cut in the cold butter with two forks, a pastry cutter, or your hands.
From the-girl-who-ate-everything.com


EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF DELICIOUS
2018-10-02 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 ...
From bowlofdelicious.com


TURKEY 'N' DUMPLINGS RECIPE - SERIOUS EATS
2018-08-30 Melt remaining 3 tablespoons butter. Combine remaining 1 1/2 cups flour, baking powder, chives, remaining parsley, and 3/4 teaspoon kosher salt in a medium bowl. Combine buttermilk, eggs, and butter in a second bowl. Pour buttermilk mixture over flour mixture and stir with a wooden spoon until it forms a shaggy dough. Return stew to a bare simmer.
From seriouseats.com


EASY CHICKEN AND DUMPLINGS RECIPE | COOKING LIGHT
Add oil to pan. Add 1 tablespoon thyme, 1 tablespoon tarragon, celery, carrot, onion, and garlic; sauté 5 minutes or until vegetables are crisp-tender. Add stock; bring to a boil. Add chicken, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium; cover and simmer 10 minutes or until chicken is done. Step 2.
From cookinglight.com


CHICKEN AND DUMPLINGS RECIPE - THE RECIPE CRITIC
2020-03-22 Cook, stirring occasionally, until onion is translucent, about 4 minutes. Bring to a boil: Add flour and cook, stirring, for 1 minute. Slowly add broth, stirring constantly, and bring to a boil. Add in chicken and green beans: Reduce heat and simmer for 5 minutes. Stir in chicken, green beans, and salt and pepper to taste.
From therecipecritic.com


GRANDS!™ TURKEY AND DUMPLINGS RECIPE - PILLSBURY.COM
2021-05-12 Steps. In 4- or 5-quart Dutch oven, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until tender. Add broth, cream cheese, salt and pepper; cook until cream cheese has melted and broth is boiling, stirring occasionally. Increase heat to medium-high; stir in turkey and mixed vegetables.
From pillsbury.com


EASY HOMEMADE CHICKEN AND DUMPLINGS | CHICKEN AND PASTRY …
2021-08-30 Pour chicken stock into a large pot or dutch oven and place over medium-high heat. Generously flour a large cutting board (or your countertop) with flour and set aside. In a large mixing bowl, stir together flour, 1/8 tsp Italian seasoning, pepper. Make a well in the middle of the flour, and pour in the oil and milk.
From slimpickinskitchen.com


HOMEMADE CHICKEN AND DUMPLINGS RECIPE - THE PIONEER WOMAN
2010-12-14 Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken.
From thepioneerwoman.com


EASY OVEN-BAKED CHICKEN AND DUMPLINGS CASSEROLE
Instructions. Preheat oven to 400F. Add butter to a 9x13" baking dish and transfer it to the oven so the butter can melt while the oven preheats. Once the butter is melted, remove dish from oven. Add chicken, carrots, and peas on top of the butter. …
From marginmakingmom.com


OVEN-BAKED TURKEY AND DUMPLINGS CASSEROLE - FAMILY FAVORITE …
Preheat oven to 400F. Add butter to a 9x13" baking dish and transfer it to the oven so the butter can melt as the oven preheats. Once the butter is melted, remove dish from oven. Add leftover turkey, carrots, and frozen peas on top of the melted butter. In a separate bowl, whisk together self-rising flour and milk.
From familyfavoriteholidayrecipes.com


PERFECT CHICKEN AND DUMPLINGS (FROM SCRATCH!) • FIVEHEARTHOME
2020-08-02 Simmer and whisk until slightly thickened, about 8 to 10 minutes. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined.
From fivehearthome.com


EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM
2012-02-07 2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. 3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
From pillsbury.com


EASY CHICKEN AND DUMPLINGS RECIPE | THE NOVICE CHEF
2021-07-21 Add flour and stir to combine. Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme.
From thenovicechefblog.com


EASY CHICKEN AND DUMPLINGS (SMALL BATCH FOR TWO) 40 MIN - ZONA …
2022-05-03 In a medium sized pot boil the chicken broth, chicken, celery, onions, and carrots for 15 minutes. Click for a sauce pan. Stir in the cream of chicken soup, sage, salt and pepper, and then bring back to a boil. In a medium bowl mix together the Jiffy baking mix (see notes below) and milk forming sticky batter.
From zonacooks.com


CHICKEN AND DUMPLINGS FROM SCRATCH | EASY WEEKNIGHT RECIPES
2021-08-18 Bring the milk and chicken broth mixture to a low boil, and then add the cooked chicken, thyme, pepper, and salt. Simmer uncovered for 12 minutes. In the meantime, prepare the dumplings. In a large bowl, mix together the flour, baking powder, pepper, salt, and thyme. Add in the milk and melted butter.
From easyweeknightrecipes.com


TURKEY AND DUMPLINGS - KING ARTHUR BAKING
To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate this mixture while you're making the pot pie filling. To make the filling: Melt the butter in a 3-quart saucepan over medium heat.
From kingarthurbaking.com


TURKEY AND DUMPLING SOUP RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean …
From recipeschoice.com


FAST & EASY CHICKEN STEW WITH DUMPLINGS - KING ARTHUR BAKING
Preheat the oven to 350°F. To make the dumplings: Place the self-rising flour in a bowl. Whisk in the chives or parsley. To make the dumplings: Place the baking mix in a bowl. Whisk in the chives or parsley. Whisk together the buttermilk and egg, and add all at once to the dry ingredients, along with the melted butter. Stir until evenly moistened.
From kingarthurbaking.com


EASY HOMEMADE CHICKEN AND DUMPLINGS RECIPE - AN EDIBLE …
2022-01-02 How to Make Chicken and Dumplings. Add the chicken stock, onion, carrot, celery, garlic, bay leaf, thyme, salt, black pepper, and sage to a 5-quart pot with a lid. Stir. Bring up to a boil. Whisk in the flour slurry, and then turn heat down to a simmer. Cover the pot and simmer for 15 minutes, stirring occasionally.
From anediblemosaic.com


EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
2020-05-03 To begin, melt butter over medium-low heat. Then sauté onions, carrots, and celery until tender. Add in garlic and continue cooking. Season mixture with salt/pepper. Then add flour and stir together. Next, pour in cream and broth and stir to combine, allow the mixture to come up to a slight boil. Add in fresh thyme sprigs and shredded chicken.
From butterbeready.com


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