Easy Chicken Drop Dumplings Recipes

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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

FARM-STYLE CHICKEN AND DROP DUMPLINGS



Farm-Style Chicken and Drop Dumplings image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Two 3-pound chickens, each cut into 6 pieces and backbones reserved
1/2 cup (1 stick) unsalted butter
6 medium carrots, chopped into 1-inch pieces
6 cloves garlic, thinly sliced
4 stalks celery, chopped into 1-inch pieces
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
2 medium yellow onions, chopped into 1/2-inch pieces
1 tablespoon poultry seasoning
1/2 cup all-purpose flour
2 1/2 cups flour
3/4 cup milk, plus more if needed
2 tablespoons butter
1 tablespoon baking powder
2 teaspoons salt
2 large eggs
1/4 cup chopped fresh parsley

Steps:

  • For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
  • Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
  • In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
  • Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
  • For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
  • Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

CHICKEN WITH FLUFFY DROP DUMPLINGS



Chicken With Fluffy Drop Dumplings image

Chicken is cooked and then topped with easy drop dumplings to create a hearty, satisfying comfort-food dish that would be ideal for a family dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h40m

Yield 4

Number Of Ingredients 23

For the Soup:
5 pounds chicken fryer parts (bone-in breast, thighs, legs, and wings)
2 tablespoons butter
2 tablespoons olive oil
4 cups water
1 rib celery, diced
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 teaspoon seasoned salt (such as Lawry's)
1/2 teaspoon pepper
3 tablespoons all-purpose flour
For the Dumplings:
1 cup (or 4 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1 tablespoon shortening
1 tablespoon minced fresh parsley
1 large egg
3 tablespoons milk

Steps:

  • Gather the ingredients.
  • Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
  • Pat the chicken pieces dry with a paper towel.
  • Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
  • Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
  • Remove the chicken meat from the bones, chop meat, and return to the pot.
  • Stir the flour in a small bowl with just enough cold water to make a smooth paste.
  • Add the flour paste to the hot stew, stirring until thickened over medium heat.
  • Gather the ingredients.
  • In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
  • Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
  • In a separate bowl, whisk together the egg and milk.
  • Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
  • Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.

Nutrition Facts : Calories 1567 kcal, Carbohydrate 34 g, Cholesterol 597 mg, Fiber 2 g, Protein 142 g, SaturatedFat 27 g, Sodium 1259 mg, Sugar 2 g, Fat 92 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY CHICKEN & DROP DUMPLINGS



Easy Chicken & Drop Dumplings image

BIG tip: DO NOT STIR DUMPLINGS after dropping them into stock, all your dumplings will disintegrate. I learned this the hard way the first time I made dumplings

Provided by Douglas Poe

Categories     Stocks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 rotisserie-cooked chicken or 3 -4 boneless chicken breasts, cut up
8 cups chicken broth
2 cups sliced or diced carrots
2 cups sliced celery, with leafy green tops
1 cup diced onion
2 tablespoons parsley (fresh or dried)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chicken base (can use 3 bouillon cubes)
1/4 teaspoon pepper
salt
2 cups Bisquick baking mix
2/3 cup milk

Steps:

  • Broth:.
  • Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
  • Add parsley, pepper, and cook for another 10 minutes.
  • When vegetables are tender add chicken.
  • Adjust seasoning by adding salt and extra pepper if needed.
  • Dumplings:.
  • Stir ingredients until soft dough forms.
  • Drop by spoonfuls onto boiling stew; reduce heat to simmer.
  • Cook uncovered 10 minutes then cover and cook 10 minutes.

CHICKEN AND DROPPED DUMPLINGS



Chicken and Dropped Dumplings image

Provided by Alton Brown

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

5 to 5 1/2 pound stewing hen giblets removed
3 1/2 teaspoons kosher salt, divided
7 to 9 cups water
3 tablespoons unsalted butter
2 3/4 ounces all-purpose flour
2 large eggs, at room temperature
Freshly ground black pepper

Steps:

  • Special equipment: 7-quart pressure cooker
  • Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.
  • Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  • Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
  • Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
  • Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
  • Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

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.

MOM'S SIMPLE DUMPLINGS



Mom's Simple Dumplings image

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

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

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
  • Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 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

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

CHICKEN DUMPLING STRIPS



Chicken Dumpling Strips image

I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 cup shortening
1 egg, beaten
1/4 cup milk
3 cups chicken broth
1 cup cubed cooked chicken

Steps:

  • In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts :

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2019-02-18 Add frozen peas and carrots. In a medium bowl, combine Bisquick with warm water. Stir until combined. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings as evenly as you can. Cover pot tightly and reduce heat to medium low. Steam dumplings 8-10 minutes. Remove from heat and serve.
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EASY FLOUR DUMPLING RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... 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 Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


EASY CHICKEN AND DUMPLINGS - BUSY LIFE DESIGN
2022-03-11 Begin by Boiling you chicken broth in a large pot. Turn down to a low simmer and add your ranch mix to the broth. Next add your cooked chicken. Roll each biscuit out – just a little bit flatter. cut each biscuit into quarters. now drop each dumpling piece into the pot. Simmer for 10-15 minutes – dumplings will puff up. Serve immediately.
From busylifedesign.com


QUICK AND SUPER EASY CHICKEN AND DUMPLINGS - THERESCIPES.INFO
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.
From therecipes.info


EASY CHICKEN AND DUMPLINGS FROM SCRATCH - A GOUDA LIFE
Heat one tablespoon of olive oil in a soup pot or Dutch oven over medium heat then add bite size pieces of chicken. Season with salt and pepper to taste and sprinkle on the garlic powder. Sear both sides of the chicken then remove it from the pot. In the same pot add the carrots, celery, onion and finely minced thyme.
From agoudalife.com


RECIPES > BAKED GOODS > HOW TO MAKE EASY DROP DUMPLINGS FOR …
Place the dumpling balls on top of the stew in a circular formation and close the lid of the pot. 7. Allow the stew to simmer gently and the dumplings to steam for about 25 minutes, until the dough has puffed up and the dumplings are cooked through.
From mobirecipe.com


EASY CHICKEN AND DUMPLINGS (SMALL BATCH FOR TWO) 40 MIN - ZONA …
2022-05-03 Add the carrots, sweet onions and celery..s & p plus thyme and a bay leaf. Simmer the veggies till the chicken has cooled enough to pick the meat. Add the chicken meat back to the pot and make the dumplings, bisquick. Drop into the pot Then 10 mins uncovered and 10 minutes covered. Two meals and a lunch for the cost of a $6 rotisserie chicken.
From zonacooks.com


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