Nancy Andrettis Creamy Chicken And Dumplings Recipes

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SUNNY'S EASY CHICKEN AND DUMPLINGS



Sunny's Easy Chicken and Dumplings image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 8 servings (makes about 50 dumplings)

Number Of Ingredients 13

1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour, plus
1 tablespoon 1 tablespoon kosher salt, plus more for seasoning

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.

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.

NEELY'S CHICKEN AND DUMPLINGS



Neely's Chicken and Dumplings image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

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.

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  • In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

LIZZIE'S CHICKEN AND DUMPLINGS



Lizzie's Chicken and Dumplings image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 5

One 5-pound hen or chicken (makes about 4-pounds cooked, after bones and skin removed)
1 tablespoon salt
1 teaspoon pepper
2 cups unsifted all-purpose flour, plus more for dusting
Salt and pepper

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.

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!

CHICKEN AND DUMPLINGS III



Chicken and Dumplings III image

My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!

Provided by Melissa

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

Time 45m

Yield 6

Number Of Ingredients 4

6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

Steps:

  • In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
  • Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.4 g, Cholesterol 68.4 mg, Fat 18.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1377 mg, Sugar 5.5 g

NANCY ANDRETTI'S CREAMY CHICKEN AND DUMPLINGS



Nancy Andretti's Creamy Chicken and Dumplings image

This was on the Betty Crocker web site. It said they RACE to the table! Haven't tried this yet, but I think it looks yummy.

Provided by MizzNezz

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
1/2 cup frozen peas
1/2 cup frozen carrots
1 cup cut-up cooked chicken
1 can cream of mushroom soup
1 cup biscuit mix
1/3 cup milk

Steps:

  • Heat milk, peas, carrots, chicken and soup to boiling.
  • Mix biscuit mix and milk to make a soft dough.
  • Drop,gently, by 8 spoonfuls on top of soup.
  • Cook, uncovered, on low for 10 minutes.
  • Cover and cook 10 minutes more.

Nutrition Facts : Calories 291.6, Fat 13.6, SaturatedFat 4.9, Cholesterol 16.3, Sodium 939.4, Carbohydrate 34.1, Fiber 1.9, Sugar 6.4, Protein 8.4

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

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

Provided by Its Good to be Queen

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

shredded rotisserie chicken meat, approximately 3 cups
1 (49 1/2 ounce) can fat free reduced-sodium chicken broth
chopped carrot, celery and onion
2 (12 ounce) jars chicken gravy
1 tablespoon herbes de provence
2/3 cup Bisquick
6 tablespoons water or 6 tablespoons nonfat milk

Steps:

  • Combine rotisserie chicken, broth and mirepoix in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes; stir in gravy and herbs and bring to a boil again. Stir together Bisquick and water and drop tiny teaspoonfuls (about 1/2 tsp.) onto soup. Cover and cook for 10 minutes more.

Nutrition Facts : Calories 188.5, Fat 10.2, SaturatedFat 2.6, Cholesterol 2.6, Sodium 927.3, Carbohydrate 17.7, Fiber 0.8, Sugar 2.8, Protein 8

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

A comforting meal -- perfect for days when you are too busy to cook. This is my mother's recipe that I now make for my family.

Provided by Aunt Willie

Categories     Chicken

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
3 carrots, sliced
3 potatoes, peeled and cubed
3 stalks celery, sliced (or 1 bag frozen vegetables)
6 boneless skinless chicken breasts (can be left whole or cubed)
2 (10 1/2 ounce) cans cream of potato soup
1 3/4 cups hot water
3 -5 dashes Worcestershire sauce
1 sage, leaf crumbled
black pepper
2 cups baking mix, such as Bisquick
2/3 cup milk
1 tablespoon chopped chives
1 tablespoon chopped parsley

Steps:

  • Place vegetables in bottom of crockpot.
  • Place chicken on top of vegetables.
  • Mix both cans of soup, hot water, Worcestershire sauce, sage leaf and black pepper well.
  • Pour over chicken and vegetables.
  • Cook on LOW 5-7 hours.
  • Thirty minutes from serving, mix the ingredients for the dumplings until just moistened.
  • Turn crockpot onto HIGH.
  • Drop dumplings onto bubbling stew and cover.
  • Cook on HIGH 30 minutes, or until dumplings are done.
  • Do not lift lid!

Nutrition Facts : Calories 482.8, Fat 10.7, SaturatedFat 3.6, Cholesterol 78, Sodium 1444.5, Carbohydrate 59.8, Fiber 5, Sugar 9.8, Protein 35.5

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

This chicken recipe is one of our family favorites. It is a crockpot dish that can be poured over cooked noodles or Stovetop stuffing for a super easy meal. I have included it here with a dumpling recipe I found from another Recipezaar chef. These dumplings are steamed and very simple to make. The combination is delicious!

Provided by delliott840

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 chicken breasts, with ribs and skin
2 (10 3/4 ounce) cans cream of chicken soup
2 (10 3/4 ounce) cans cream of mushroom soup
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons shortening
3/4 cup milk

Steps:

  • Place chicken and soups in a crock pot. Start at high for one hour then stir and reduce heat to low and cook all day or until the meat is very tender.
  • When chicken is done carefully remove all bones as they tend to fall apart with cooking. Discard skins. Pull the chicken apart into chunks before serving.
  • For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl.
  • Cut in shortening until mixture resembles cornmeal.
  • Stir in milk until just blended.
  • Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up.
  • With water gently simmering, drop dumplings by tablespoon onto waxed paper, leaving room in between for expansion. (Use teaspoons to create smaller dumplings and cook in two batches).
  • Steam 7-8 minutes, uncovered, then cover with a rounded lid right on top of the rack and steam 6-7 minutes longer. (smaller dumplings cook in shorter time, check to see if done inside, but do not overcook).
  • Serve dumplings on top of bowls of steaming chicken.

Nutrition Facts : Calories 511, Fat 32.7, SaturatedFat 9.3, Cholesterol 88.2, Sodium 2399.6, Carbohydrate 23.8, Sugar 3, Protein 30.3

MELISSA'S EASY CHICKEN AND DUMPLINGS



Melissa's Easy Chicken and Dumplings image

This is a very simple way to make chicken and dumplings. My mother gave me this recipe. It's great on a cold day.

Provided by MELISSAS KITCHEN

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits
1 (14 1/2 ounce) can chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 teaspoon salt
1 teaspoon pepper
1 stalk celery (diced)
water

Steps:

  • Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
  • Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
  • Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
  • Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
  • With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
  • Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

Nutrition Facts : Calories 590.7, Fat 20.7, SaturatedFat 5.7, Cholesterol 98.8, Sodium 2423.1, Carbohydrate 56.5, Fiber 0.2, Sugar 0.9, Protein 42.6

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Oct 7, 2013 - I LOVE chicken and dumplings! I made them a couple weeks ago and a friend asked for the recipe, so I'm going to post it. It is great on a cold day or when you're craving som . Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


CHICKEN & FLUFFY DUMPLINGS WITH GRAVY - MY COUNTRY TABLE
2021-01-31 Add the bouillon cubes, salt, pepper, and thyme. Bring to a boil over high heat, keeping an eye on the pot so it doesn’t boil over. Reduce heat to medium and cook covered with a lid until the chicken is done about 1 hour. Transfer the chicken to a bowl and turn off the heat under the broth.
From mycountrytable.com


14 DUMPLINGS WITH CREAMY CHICKEN IDEAS IN 2021 | COOKING RECIPES ...
Mar 20, 2021 - Explore Nancy Bevan's board "Dumplings with creamy chicken" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com


CREAMY CHICKEN WITH CORNMEAL DUMPLINGS | BETTER HOMES
Step 3. While mixture cooks, in a small bowl stir together the 1/3 cup flour, cornmeal, baking powder, the 1/8 teaspoon salt, and dash black pepper. Combine the 1/4 cup milk and cooking oil; add to flour mixture, stirring just until combined. Step 4. Quick-release the pressure.
From bhg.com


JUSTIN WILSON CHICKEN AND DUMPLINGS RECIPE - COOKEATSHARE
2013-02-04 Easy Chicken and Dumplings. holy family. Easy Chicken and Dumplings Ingredients: 1 (2 1/2-pound) chicken, cut into 8.
From cookeatshare.com


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