Easy Chicken Dumplings Recipes Recipes Recipe For Chicken

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OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)



Old Fashioned Chicken and Dumplings (Made Easy) image

My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.

Provided by The Spice Guru

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups chunked boneless skinless rotisserie-cooked chicken
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
1 dash black pepper
1 dash parsley flakes or 1 dash dried chives
1 dash poultry seasoning
1 pinch nutmeg
1/4 teaspoon snipped fresh rosemary (optional)
1 1/8 cups Bisquick
1/3 cup milk
1 dash parsley flakes or 1 dash dried chives
1 dash ground black pepper
snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)

Steps:

  • NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
  • MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
  • COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
  • GARNISH tops of dumplings with parsley or chives.
  • COVER then reduce heat to medium-low.
  • SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
  • LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
  • STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
  • LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
  • SERVE and enjoy.

BEGINNER CHICKEN AND DUMPLINGS



Beginner Chicken and Dumplings image

Semi-homemade, quick and easy.

Provided by heatherg

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

Time 50m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
1 small onion, diced
1 skinless, boneless chicken breast half, cut into cubes
3 skinless, boneless chicken thighs, cut into cubes
6 cups water
1 (10.75 ounce) can condensed cream of chicken soup
3 cubes chicken bouillon
1 teaspoon poultry seasoning
¾ cup milk
1 ½ cups all-purpose baking mix (such as Bisquick®)

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
  • Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 25.3 g, Cholesterol 75.7 mg, Fat 14.5 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 5.5 g, Sodium 1396 mg, Sugar 2.8 g

EASY CHICKEN AND DUMPLINGS WITH BISCUITS



Easy Chicken and Dumplings with Biscuits image

Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

Provided by Ed Herro

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
  • Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
  • Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g

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

SUNNY'S EASY CHICKEN AND DUMPLINGS



Sunny's Easy Chicken and Dumplings image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 8 servings (makes about 50 dumplings)

Number Of Ingredients 13

1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour, plus
1 tablespoon 1 tablespoon kosher salt, plus more for seasoning

Steps:

  • In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is "fall of the bone" tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.
  • In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.
  • Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

QUICK-N-EASY CHICKEN AND DUMPLINGS



Quick-n-Easy Chicken and Dumplings image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups baking mix, such as Bisquick
2/3 cup reduced-fat milk
1/2 teaspoon garlic powder
6 cups low-sodium chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour
2 cups shredded cooked chicken (or store-bought rotisserie chicken)
2 cups frozen mixed vegetables (such as peas, carrots and corn)
2 tablespoons chopped fresh parsley

Steps:

  • To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
  • In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. 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.

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-Fashioned Chicken and Dumplings image

This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.

Provided by Lana Walker

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

Time 3h20m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
4 cubes chicken bouillon
2 cups all-purpose flour
4 eggs
1 teaspoon salt

Steps:

  • Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  • Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  • In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  • Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  • Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  • Add chicken meat, and stir. Serve hot.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g

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.

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

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

Make and share this Super Easy Chicken and Dumplings recipe from Food.com.

Provided by LILTEXQT

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 (12 1/2 ounce) cans chicken breasts
1 (14 1/2 ounce) can chicken broth
1 (10 ounce) can cream of chicken soup
2 teaspoons dried rosemary
6 frozen biscuits, cut into quarters
1 (14 1/2 ounce) can mixed vegetables
1/4 cup chopped onion

Steps:

  • Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid.
  • Add dried rosemary and veggies and stir.
  • Heat over medium-high heat until boiling, stirring frequently.
  • Add biscuit pieces to the boiling broth.
  • Cover with lid and reduce heat to simmer for 20-22 minutes.

Nutrition Facts : Calories 506.2, Fat 24.1, SaturatedFat 6.7, Cholesterol 81.2, Sodium 1065, Carbohydrate 37.7, Fiber 3.2, Sugar 3.7, Protein 33.3

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.

MELISSA'S EASY CHICKEN AND DUMPLINGS



Melissa's Easy Chicken and Dumplings image

This is a very simple way to make chicken and dumplings. My mother gave me this recipe. It's great on a cold day.

Provided by MELISSAS KITCHEN

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits
1 (14 1/2 ounce) can chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 teaspoon salt
1 teaspoon pepper
1 stalk celery (diced)
water

Steps:

  • Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
  • Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
  • Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
  • Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
  • With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
  • Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

Nutrition Facts : Calories 590.7, Fat 20.7, SaturatedFat 5.7, Cholesterol 98.8, Sodium 2423.1, Carbohydrate 56.5, Fiber 0.2, Sugar 0.9, Protein 42.6

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

PERFECT CHICKEN AND DUMPLINGS



Perfect Chicken and Dumplings image

This is very basic and easy to make. It does not contain vegetables like a lot of other recipes do. Prep time includes boiling the chicken.

Provided by barbacious

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 chicken
3 -4 quarts water
3 chicken bouillon cubes
1 egg
flour

Steps:

  • Boil the chicken in the water and bouillon cubes.
  • You can use any combination of chicken parts, just be sure to use chicken with the skin on.
  • When the chicken is done, remove it from the broth and chop the meat into bite sized pieces.
  • Take 1 cup of the broth and add the egg and enough flour to make a stiff dough.
  • Roll the dough out on a floured surface and cut into strips about 1x2inches.
  • (dough should be about 1/8th of an inch thick).
  • Drop the strips into the remaining broth (it should be boiling first).
  • Simmer them for 30 minutes.
  • Add the chicken pieces during the last 5 minutes.
  • Add salt and pepper if needed.

Nutrition Facts : Calories 179.8, Fat 12.5, SaturatedFat 3.6, Cholesterol 88, Sodium 556.5, Carbohydrate 0.4, Sugar 0.4, Protein 15.4

EASY CHICKEN AND DUMPLING NOODLES



Easy Chicken and Dumpling Noodles image

Make and share this Easy Chicken and Dumpling Noodles recipe from Food.com.

Provided by Jenellbrooks

Categories     One Dish Meal

Time 2h

Yield 6-7 serving(s)

Number Of Ingredients 11

1 lb chicken breast
1 gallon chicken broth or 1 gallon stock
4 stalks celery
2 carrots
1 small onion
1 garlic clove
2 tablespoons cornstarch
3 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon thyme
16 ounces of frozen egg noodles

Steps:

  • Boil chicken in large pot with seasoned water.
  • cool chicken ad shred.
  • Saute chopped cattot, onion and celery with garlic in olive ol or butter.
  • Add chicken stock and shredded chicken to veggies.
  • Simmer 1 hour, then add noodles, and simmer another 20 minutes.
  • If needed add cornstarch to thicken.

Nutrition Facts : Calories 550.7, Fat 14.1, SaturatedFat 3.9, Cholesterol 112.3, Sodium 3247.4, Carbohydrate 63.3, Fiber 3.8, Sugar 5.2, Protein 39.7

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

CHICKEN AND DUMPLINGS I



Chicken and Dumplings I image

A traditional, classic soup dish - mouthwatering and simple to make!

Provided by Lillian

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

Time 2h20m

Yield 6

Number Of Ingredients 5

1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg

Steps:

  • In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
  • TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
  • Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g

EASY CHICKEN & BISCUIT DUMPLINGS



Easy Chicken & Biscuit Dumplings image

This recipe has saved me when I am short of time and need something that tastes good and appeals to adults and kids. My kids prefer this chicken and dumpling recipe to one with real home-made dumplings! The smell while it is cooking is wonderful, and everyone's mouth is watering while they are waiting for dinner.

Provided by breezermom

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 -4 cups cooked chicken
10 cups chicken broth
1 1/2 teaspoons poultry seasoning
salt and pepper
24 ounces refrigerated buttermilk biscuits
1 cup flour

Steps:

  • Place chicken broth, cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste.
  • Bring to a boil, then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially.
  • While the chicken is simmering in the broth, place the flour in the center of a plate.
  • Open the biscuits (make sure they are not the "flaky" kind -- more the homestyle or buttermilk type), and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned.
  • Make sure your chicken and broth is boiling. If not, turn the heat up on your stove until it boils.
  • Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together.
  • Once all the biscuits are torn up and are placed in the dutch oven, lower the heat to a simmer. Cook for about 15 minutes, or until the "dumplings" are tender. Enjoy!

Nutrition Facts : Calories 937.1, Fat 34, SaturatedFat 8.9, Cholesterol 80.5, Sodium 3648.4, Carbohydrate 100.3, Fiber 2.1, Sugar 14.5, Protein 53.2

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

FAST AND EASY CHICKEN AND DUMPLINGS



Fast and Easy Chicken and Dumplings image

I just saw this on the R.R. show, Jessica Simpson made it and it looked so easy and yummy I had to save it here fast. Ok I just made this last night and it turned out so good. Made more like a chicken pot pie, I used one crescent roll for the bottom, just laid it out flat, and another for the top. Making it this way you only need 2 packs of rolls. I also threw in some mushrooms before cooking, it was very easy and good. Hubby gives it 4 stars, i would give 5.

Provided by calijenn

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

3 (8 ounce) packages reduced-fat crescent rolls, divided (recommended brand Pillsbury)
2 cups cooked chicken
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 cup low sodium chicken broth
salt & fresh ground pepper

Steps:

  • Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
  • Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
  • Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

Nutrition Facts : Calories 256, Fat 13.7, SaturatedFat 3.6, Cholesterol 58.5, Sodium 1038.3, Carbohydrate 11.1, Sugar 1.6, Protein 21.7

CHICKEN & DUMPLINGS MADE EASY



Chicken & Dumplings Made Easy image

This is Mom's recipe for Chicken and Dumplings - made easy! Hopefully you'll enjoy it as much as we all did! This is still time consuming, just not quite as long as it usually would be. You still get that great flavor of home cooked chicken and dumplings!

Provided by Wendy28

Categories     Whole Chicken

Time 6h

Yield 8-12 serving(s)

Number Of Ingredients 13

3 -4 lbs whole chickens
2 (11 ounce) cans cream of chicken soup
1 (11 ounce) can evaporated milk
2 (11 ounce) cans chicken broth
1 cup 2% low-fat milk
2 cups water
1/2 purple onion (chunked)
1/2 lemon (chunked)
1 (12 ounce) package mary b's open kettle dumplings (found in the freezer section near the breads)
1 bay leaf
2 teaspoons dried thyme
2 teaspoons Mrs. Dash seasoning mix
2 teaspoons garlic powder

Steps:

  • I chose to use a crock pot and it worked out really well. I have to work all day and I don't have the time to wait for a whole chicken to boil, so I put the chicken in the crock pot while I was gone at work for the day.
  • Place whole chicken in crock pot. Pour in 1 can of chicken broth. Add the onions, lemons, and spices. Leave the crock pot on low for a minimum of 4 hours, and turn on high for 1 hour, or leave on low for 8 hours.
  • Remove chicken from crock pot and place on large plate to debone. the meat should fall off the bone. Allow to cool for just a bit. Remove onions, bay leaf, and lemons from crock pot. keep remaining juice, will be adding it to the cream base for soup.
  • Remove dumplings from refrigerator/freezer to thaw. Pour in remaining juice from crock pot. Pour 1 can of chicken broth, and 2 cups of water into a large cooking pot. Bring to a rolling boil, add in 2 cans of cream of chicken soup, evaporated milk, and milk. bring back to boil - place dumplings in one at a time (directions on package) Reduce heat and allow to cook for 30 - 45 minutes on low heat. (stir often)
  • Remove chicken from bones. Shred/cut chicken to bite size pieces. (make sure there are not any little bones!) after the dumplings have cooked for 30 - 45 minutes, add chicken to mixture and allow to cook for 15 minutes.
  • Serve hot.

Nutrition Facts : Calories 395, Fat 26, SaturatedFat 8.6, Cholesterol 100.2, Sodium 903.5, Carbohydrate 13.4, Fiber 0.6, Sugar 2.7, Protein 26.3

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