Easy Chicken And Dumplings Recipe Recipe For Stuffed

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EASY CHICKEN AND DUMPLINGS FROM SCRATCH



Easy Chicken and Dumplings from Scratch image

This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.

Provided by Elizabeth Lindemann

Categories     Soup

Time 30m

Number Of Ingredients 12

4 tablespoons butter (divided)
2 carrots (diced small)
2 stalks celery plus their leaves (diced)
1 onion (diced)
1 1/4 cup all-purpose flour (divided)
4 cups low sodium chicken stock/broth
1 cup whole milk (divided)
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried, plus more for garnish)
2 cups cooked diced or shredded chicken
extra salt and pepper

Steps:

  • Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
  • Add 1/4 cup flour, stir to coat.
  • Add chicken broth (4 cups) and bring to a boil.
  • Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
  • Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
  • Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
  • Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
  • Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 433 kcal, Carbohydrate 39 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1645 mg, Fiber 2 g, Sugar 5 g

BEST CHICKEN AND DUMPLINGS RECIPE



Best Chicken and Dumplings Recipe image

Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.

Provided by Becky Hardin

Categories     Main Course

Time 50m

Number Of Ingredients 18

6 tbsp butter
1 cup chopped yellow onion
1 cup thinly chopped baby carrots
1 15 oz can peas
2 cloves garlic (minced)
3 tbsp all purpose flour
1 12 oz can evaporated milk
4 cups chicken stock
3 cups shredded cooked chicken
1 bay leaf
Salt & pepper to taste
1 tbsp lemon juice
2 cups all purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
¼ tsp dried thyme
3/4 cup whole milk
4 tablespoons butter (melted)

Steps:

  • In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
  • Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
  • Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
  • Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
  • In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
  • Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
  • Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
  • Press the dough balls down into the pot so that they are covered by the liquid.
  • Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.

Nutrition Facts : Calories 999 kcal, Carbohydrate 91 g, Protein 51 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 191 mg, Sodium 1915 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving

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

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

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

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.

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-fashioned Chicken and Dumplings image

Here's a meal-in-one that's sized right for a pair. The whole dinner comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. -Claire Bruno, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

1/2 pound boneless skinless chicken breast, cubed
1-1/2 cups chicken broth
1 medium carrot, sliced
1 small potato, peeled and cubed
1/4 cup chopped onion
2 tablespoons chopped celery
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
DUMPLINGS:
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon baking powder
Pinch ground cloves
Dash salt
3 tablespoons 2% milk

Steps:

  • In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 1322mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

QUICKER CHICKEN AND DUMPLINGS



Quicker Chicken and Dumplings image

Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups 2% milk
1-1/2 cups frozen mixed vegetables, thawed
2-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
DUMPLINGS:
1 cup biscuit/baking mix
1/3 cup French-fried onions, coarsely chopped
7 tablespoons 2% milk
1 tablespoon chopped fresh parsley

Steps:

  • In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

STUFFED DUMPLINGS



Stuffed dumplings image

Most of the ingredients come from a can, so this is a quick fix when you just don't feel like slaving over the stove.

Provided by Laura36

Categories     Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 can cream of celery soup
1 can cream of chicken soup
1 can chicken broth
1/2 cup green pepper, chopped
2 tablespoons onions, chopped
1 (12 1/2 ounce) can chicken breasts
2 teaspoons parsley flakes
1/2 cup celery, chopped
2 tablespoons onions, chopped
black pepper
1 can crescent rolls or 1 can biscuit (8-10 pc)

Steps:

  • Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
  • Heat until bubbling hot (Med to med low heat).
  • Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
  • mix together well.
  • Separate the rolls- pat it out slightly to allow for filling.
  • Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
  • Wrap dough around the filling and seal the edges.
  • Put dumplings edge down into bubbling gravy.
  • Spoon soup over the dumplings.
  • Cover/Cook over medium heat approx 20 minutes or until dumplings are done.

Nutrition Facts : Calories 484.5, Fat 20.6, SaturatedFat 5.7, Cholesterol 99.6, Sodium 1711.1, Carbohydrate 43.2, Fiber 3.3, Sugar 5.4, Protein 30.1

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.

CHICKEN AND DUMPLINGS FROM SCRATCH



Chicken and Dumplings from Scratch image

From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.

Provided by TerryWilson

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

Time 1h55m

Yield 6

Number Of Ingredients 24

¾ cup milk
3 tablespoons butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon chopped fresh parsley
¾ teaspoon salt
¼ cup club soda
3 cups chicken stock
1 (10.75 ounce) can condensed cream of chicken soup
3 medium skinless, boneless chicken breast halves
2 potatoes, cubed
1 yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½ green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed
1 lemon, thinly sliced
1 sprig fresh thyme
1 ¾ cups heavy cream
salt and ground black pepper to taste
2 tablespoons butter
1 cup chopped morel mushrooms
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
  • Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
  • Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
  • Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
  • Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
  • Chop cooled chicken into bite-sized pieces.
  • Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
  • Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 62.5 g, Cholesterol 159.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 24.1 g, SaturatedFat 23.9 g, Sodium 1421.9 mg, Sugar 6 g

CHICKEN-FILLED DUMPLINGS



Chicken-filled Dumplings image

Comfort food alert!! I have had this recipe for over 30 years (from Pillsbury Family Cookbook 1971). Great way to use up extra cooked chicken (or try it with turkey, too).

Provided by KeyWee

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 can cream of chicken soup
1 can golden cream of mushroom soup
1 1/4 cups water
2 tablespoons onions (chopped)
1 1/2 cups cooked chicken (, diced)
1/4 cup celery (chopped)
2 tablespoons onions (chopped)
1 teaspoon parsley (chopped)
1 (8 ounce) can refrigerated biscuits

Steps:

  • In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
  • Heat, stirring occasionally, until bubbly.
  • Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
  • Separate biscuit dough into 10 biscuits.
  • Roll out into 4" circles.
  • Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
  • Firmly press edges to seal.
  • Place dumplings, sealed edge down, into hot soup mixture.
  • Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
  • Serve hot with soup mixture as sauce.

Nutrition Facts : Calories 270.9, Fat 12.8, SaturatedFat 3.3, Cholesterol 6.1, Sodium 1188, Carbohydrate 33.6, Fiber 1.2, Sugar 5.6, Protein 5.8

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

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

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

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



Chicken and Dumplings image

What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 4

Number Of Ingredients 10

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Original Bisquick™ mix
2/3 cup milk

Steps:

  • Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g

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.

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!

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