EASY CHICKEN AND DUMPLINGS
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
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 AND DUMPLINGS WITH VEGETABLES
For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary.
Provided by LUCYBARRON
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
- Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.5 g, Cholesterol 23.7 mg, Fat 5 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 796.6 mg, Sugar 4.2 g
SUNNY'S EASY CHICKEN AND DUMPLINGS
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 8 servings (makes about 50 dumplings)
Number Of Ingredients 13
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.
CHICKEN WITH VEGETABLES AND CHEESY DUMPLINGS
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil and 2 tablespoons of the butter in a large pot or Dutch oven over medium-high heat. Add the chicken, and cook until browned in spots but not cooked through, about 2 minutes per side. Remove to a plate; set aside. Add the mushrooms, carrots, leeks, 1/2 teaspoon salt and a few grinds of pepper to the pot, and cook, stirring, until all the vegetables are tender, about 6 minutes. Sprinkle in 3 tablespoons of the flour and stir until absorbed. Add the chicken broth and 2 cups of water, and scrape up any brown bits on the bottom of the pot. Bring to a simmer. Add the chicken, cauliflower and thyme; return to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is about the consistency of heavy cream, about 15 minutes. Discard the thyme. Remove the chicken and use 2 forks to shred the meat. Stir the shredded chicken back into the sauce, along with 1 cup of the Cheddar. Continue to stir until the Cheddar has completely melted. Season with 3/4 teaspoon salt and a few grinds of pepper. While the sauce is simmering, combine the remaining 3/4 cup flour, 1/2 cup of the remaining Cheddar, 2 tablespoons of the chives, the baking soda, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Break up the remaining 2 tablespoons butter into small pieces, and work into the flour mixture with your fingers until it's completely absorbed. Add the milk, and stir to combine into a wet dough. Drop tablespoonfuls of the dough all over the surface of the sauce. Bring to a low simmer, cover and cook until the dumplings are cooked through, 12 to 15 minutes. Sprinkle the remaining 1 tablespoon chives and some of the remaining 1/2 cup Cheddar on top, and serve family style or in individual bowls.
EASY CHICKEN AND DUMPLINGS WITH BISCUITS
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
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
SUPER EASY CHICKEN AND DUMPLINGS
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
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
SLOW-COOKER CHICKEN AND VEGETABLES WITH DUMPLINGS
Make delicious homemade dumplings that simmer over a savory combination of chicken and vegetables. Mmm.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 11h
Yield 5
Number Of Ingredients 8
Steps:
- Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
- Cover and cook on low heat setting 9 to 10 hours.
- Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
Nutrition Facts : Calories 680, Carbohydrate 56 g, Cholesterol 140 mg, Fat 1, Fiber 5 g, Protein 59 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1910 mg
CHICKEN AND DUMPLINGS WITH VEGETABLES
This is a great all-in-one dish and so yummy and comforting on a cool day. It can be served with a salad.
Provided by Trisha W
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
- Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
- Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
- In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
- Reduce heat to low.
- Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
- Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.
Nutrition Facts : Calories 371.3, Fat 11.7, SaturatedFat 2.8, Cholesterol 49.6, Sodium 788.6, Carbohydrate 41, Fiber 4.6, Sugar 4.9, Protein 25.9
QUICK AND SUPER EASY CHICKEN AND DUMPLINGS
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
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
QUICK & EASY CHICKEN AND DUMPLINGS
I saw this being made on 'Semi-Homemade' with Sandra Lee. It looked so good and although I rarely use convenience products, I did break down and buy a jar of chicken gravy and the canned biscuit dough so that I could try this. The original recipe called for buying containers of already chopped up onion, celery and carrot but, come on now, how hard is that to do in your kitchen?? So, I'm giving the amounts I used for each of those ingredients. Here is the revised recipe, as I made it (and my family loved it!)
Provided by Hey Jude
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin from chicken and chop or shred meat into large pieces. Set aside.
- In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
- In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
- Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
- Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
- With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
- Ladle into bowls and serve piping hot.
Nutrition Facts : Calories 627.6, Fat 35.5, SaturatedFat 9.6, Cholesterol 122.8, Sodium 1769.1, Carbohydrate 36.5, Fiber 1.8, Sugar 3.7, Protein 38.6
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CHICKEN AND DUMPLINGS WITH VEGETABLES - BUDGET BYTES
From budgetbytes.com
4.8/5 (25)Total Time 1 hr 25 minsCategory Dinner, Main CourseCalories 457 per serving
- Finely dice the onion, carrots, and celery. Add them all to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
- Remove the skin from the split chicken breasts and then add the breasts and chicken broth to the pot. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for 30 minutes.
- While the soup is simmering, prepare the dumplings. In a large bowl, combine the flour, salt, and baking powder, and stir until evenly combined. Add the butter and work it into the flour mixture until there are no large lumps of butter left.
- Pour the milk into the dumpling mix and stir until a sticky ball of dough forms. Turn the dough out onto a floured surface and knead the dough 5 or 6 times, or until it is no longer sticky. Let the dough rest for about 5 minutes.
CHICKEN AND DUMPLINGS WITH VEGETABLES RECIPE
From pillsbury.com
4/5 (8)Category EntreeCuisine Soul FoodTotal Time 55 mins
- In 4-quart saucepan or Dutch oven, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink.
- Add frozen mixed vegetables, broth, parsley, salt and poultry seasoning. Heat to boiling, stirring occasionally. In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil.
- Reduce heat to low. Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving.
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