Irish Chicken And Dumplings Recipes

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IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

This is our family's very favorite comfort food.

Provided by CLAIRELLEN

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

Yield 6

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Steps:

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g

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!

IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

Make and share this Irish Chicken and Dumplings recipe from Food.com.

Provided by RecipeNut

Categories     Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 (10 3/4 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

Steps:

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
  • Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot.
  • Add peas and cook only 5 minutes longer.
  • Add dumplings.
  • To make dumplings: Mix baking mix and milk until a soft dough forms.
  • Drop by tablespoonfuls onto BOILING stew.
  • Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Nutrition Facts : Calories 744.8, Fat 23.5, SaturatedFat 7.1, Cholesterol 71.9, Sodium 1978.4, Carbohydrate 96.1, Fiber 10.8, Sugar 17.8, Protein 37.3

IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

This is our family's very favorite comfort food.

Provided by CLAIRELLEN

Categories     Chicken and Dumplings

Yield 6

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Steps:

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g

IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

With my husband being diabetic; chicken and dumplings has been a no-no for him. We finally discovered this recipe; and tweaked it a little. Now he is able to enjoy. It is wonderful for these cool fall evenings. To stay within his allowances for his diabetes; we help complete this meal with a healthy side salad (avoiding extra protein). And the taste is just absolutely satisfying!!!

Provided by Katiarra

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
2 cups chicken broth
1 cup water
1 cup celery, chopped
2 medium onions, coursely chopped
1 teaspoon garlic, minced
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1 lb boneless skinless chicken breast
2 cups carrots, chopped (about 4 whole carrots)
1/2 cup frozen green pea
2 large potatoes, peeled and diced
1 1/2 cups Bisquick reduced-fat baking mix
1/3 cup low-fat buttermilk (I actually make this with milk and vinegar)
1/3 cup fat-free half-and-half

Steps:

  • In large saucepan, add condensed soup, chicken broth, water, celery, onions, garlic, poultry seasoning, pepper, chicken breast, potatoes and carrots.
  • Bring to a boil, reduce heat to simmer and cover pan.
  • Simmer on low for about 30 minutes.
  • Remove chicken from the saucepan, shred into bite-sized pieces.
  • Return chicken to pan and stir in peas.
  • Mix bisquick, buttermilk, and fat free half-and-half or low-fat milk in medium size bowl and blend to make a soft dough (if runny, add a little more bisquick).
  • Drop by tablespoonfuls into the simmering stew.
  • Cover pan and simmer on low for 20 minutes.
  • Uncover pan and simmer 10 minutes longer. Serve hot.

Nutrition Facts : Calories 261, Fat 3.1, SaturatedFat 0.8, Cholesterol 49.6, Sodium 447.6, Carbohydrate 35.1, Fiber 5.9, Sugar 7.5, Protein 23.1

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