LIZZIE'S CHICKEN AND DUMPLINGS
Provided by Trisha Yearwood
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
- Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
- For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
- When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.
OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect meal for when you want to cuddle up on the couch on a cold day.
Provided by Linda Griffith @sothernladee
Categories Chicken
Number Of Ingredients 12
Steps:
- CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- Take half of a shell and add milk to it six times... pour into the egg mixture.
- Add in salt and pepper.
- Add 3 cups of flour; mixing in the flour a little at a time.
- You want the dough to be rather sticky.
- Add a couple of drops of yellow food coloring to give it a rich looking blend.
- Heap about 2 cups of flour onto a wooden board or counter.
- Using a tablespoon, add about a cup of the mixture to the center of the flour.
- Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- Roll very thin.
- Using a pizza cutter, cut strips of the dough.
- Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- Remove from heat and place a lid on the pot.
- Let sit for 10 minutes or so before serving.
NEELY'S CHICKEN AND DUMPLINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
- Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
- Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
- Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.
QUICK CHICKEN AND DUMPLINGS
This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.
Provided by Alexa Weibel
Categories dinner, quick, weekday, poultry, soups and stews, main course
Time 20m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 15
Steps:
- In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
- Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
LIGHTER CHICKEN AND DUMPLINGS
A lighter version of this classic down-home dish. One of the best comfort foods of all time!
Provided by LINDAHU
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 35.6 g, Cholesterol 62.2 mg, Fat 14.7 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 3.1 g, Sodium 1275.9 mg, Sugar 4.2 g
DAZZLIN' CHICKEN -N- DUMPLIN'S
This is a heartier version (whole wheat dumplings) to a down-home Southern comfort food. Delicious and easy, sticks to the ribs, and keeps you full for a while. We enjoy having strawberry shortcake for dessert with this meal!
Provided by Kari
Categories Main Dish Recipes Dumpling Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
- While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
- Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
- Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.
Nutrition Facts : Calories 471 calories, Carbohydrate 37.6 g, Cholesterol 136.4 mg, Fat 20.5 g, Fiber 3.6 g, Protein 34 g, SaturatedFat 11.9 g, Sodium 515.4 mg, Sugar 0.8 g
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
CHICKEN AND DUMPLINGS CASSEROLE
This chicken and dumplings casserole is comfort food at its best.
Provided by Henni Bartel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
- Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 47.7 g, Cholesterol 75 mg, Fat 23.4 g, Fiber 2.9 g, Protein 24.8 g, SaturatedFat 10.1 g, Sodium 1465.1 mg, Sugar 10.4 g
ULTIMATE CHICKEN & DUMPLINGS
This is hands down our family favorite. It's quite a bit of work but SO worth it! It's a full meal in itself but could also be served with a salad and/or bread. Try to keep the dumplings on the small side so you don't get big doughballs. We use two spoons and cut off a dime/nickel-sized ball of dough, these will puff to a quarter or 50 cent piece size. We use chicken boullion for an extra boost of flavor but to reduce salt, you can reduce or omit the boullion. For a larger family or group, add some canned chicken chunks and more dumplings. It's very versatile. I've made it at home, then transferred to a crock pot to keep warm for potlucks. It's just plain, heart-warming comfort food!! Enjoy!
Provided by Linda Tschappat @LindaT
Categories Chicken
Number Of Ingredients 14
Steps:
- Add whole chicken, 1 qt. water, and chicken broth, onions, and boullion to large, heavy stock pot. Using mortar and pestal (or just your clean hands) rub spices to bring out the flavor, add to pan. Tilt cover, boil until cooked, about 1 hour, add time as necessary if frozen.
- Remove chicken from pan with tongs, place on large platter to cool. Strain liquid with a large bowl under a strainer. Rinse stock pot and return liquid, set aside.
- Once chicken is somewhat warm/cool, remove skin, fat, and bones, breaking meat into bite-sized pieces. Return to stock pot. Add remaining 1qt water (or more chicken broth if preferred) Test broth for flavor, add spices if necessary. Let this come to a boil while mixing the dumplings.
- In medium mixing bowl, add eggs, beat slightly to break up yolks. Add salt and onion powder. Add flour, (in increments is best), mix with whisk or heavy spoon. Dough should be shiny but not runny, add more flour if necessary, mix until thick and only slightly lumpy to smooth texture.
- Using two regular spoons, scoop up some dough with one spoon, use the 2nd spoon to cut off a small piece, about nickel-sized, and drop into boiling stock pot. Repeat until all dough is used, stirring from time to time to submerge the new dumplings. Let this boil for 2-3 minutes to cook the last dumplings while mixing the thickener.
- Using a 2-cup shaker, add cornstarch and milk. Shake very well. Pour into boiling stockpot, stirring until mixture is thick. Serve and Enjoy!
LINDA'S ITALIAN BAKED CHICKEN
I have been making this for years. It is very tasty chicken recipe and one that isn't to be MISSED! Try it and see for yourself all the great mix of flavors in this tender juicy chicken!
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Clean chicken. You can opt to keep the skin on or take it off.
- If you keep the skin on:.
- Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast.
- Sprinkle each breast with 1/2 teaspoons of Italian Seasoning.
- Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan.
- Salt and pepper, to taste.
- Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top.
- Bake at 350, for 50-60 minutes, until juices run clear.
- If you take the skin off:.
- Put chicken pieces in baking pan.
- Put 1 teaspoons garlic on each breast, and rub around.
- Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper.
- Sprinkle 1 teaspoons bread crumbs over each chicken breast.
- Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.
Nutrition Facts : Calories 511.9, Fat 27, SaturatedFat 7.7, Cholesterol 185.6, Sodium 199.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 60.9
SLOW COOKER CHICKEN AND DUMPLINGS
An easy crock pot chicken and dumplings recipe for a filling, comforting meal on a cold, snowy day. I have four children who are picky eaters, and they LOVE this!
Provided by Janiece Mason
Categories Chicken and Dumplings
Time 5h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
CHICKEN AND DUMPLINGS
This recipe is great for those chilly winter nights! It is a staple for our house in the winter months.
Provided by Cooking Mama IL
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion, celery, and garlic in butter until tender.
- Add flour, sugar, salt, pepper, basil, and broth; bring to a boil.
- Cook and stir for one minute; reduce heat.
- Add peas and cook for 5 minutes, stirring constantly.
- Stir in chicken.
- Pour into a 9 x 13 baking dish.
- For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened.
- Drop by tablespoonfuls onto the casserole. (12 dumplings).
- Bake uncovered at 350 for 30 minutes. Cover and bake another 10 - 15 minutes.
Nutrition Facts : Calories 217, Fat 7.4, SaturatedFat 3.5, Cholesterol 64.3, Sodium 983.2, Carbohydrate 16, Fiber 1.9, Sugar 3.5, Protein 21.1
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