Oh So Yummy But Not Healthy Chicken N Dumplins Recipes

LOW SODIUM CHICKEN AND DUMPLINGS

Steps:

• Add 2 quarts (8 cups) of no salt added chicken stock or broth along with chicken, onion, carrots, celery, Herb Ox bouillon and bay leaf into a large pot. Bring to a boil, reduce heat, cover and simmer 50-60 minutes or until chicken is fork tender.
• When finished cooking, remove chicken and vegetables from broth to large bowl or platter. Discard any skin or bones and chop or shred chicken.
• In a medium bowl, combine flour, no sodium baking powder and shortening. Cut shortening into flour using a fork, pastry cutter or potato masher.
• Pour in about 1/2 cup of the milk, reserving the remaining. Using a spatula mix it all together making sure to scrape down the sides and bottom. Your dough will be fairly sticky and shaggy, add more milk or flour if required.
• Dust your rolling surface with a generous amount of flour. Place dough on floured surface and dust top with more flour. Using a rolling pin, roll the dough out to about 1/8" to 1/4″ thick. Roll from the center out. Sprinkle more flour on the dough as necessary if it starts sticking to the rolling pin.
• Using a knife or pizza cutter, cut out dumplings into squares or rectangles a little over an 1" wide. They don't need to be perfectly shaped.
• Bring chicken broth up to a low boil. Begin adding dumplings one at a time so they don't stick together. Stir while adding them into the boiling chicken broth.
• Allow dumplings to cook for about 5-10 minutes. Then add back the chicken and vegetables. Stir to combine, reduce heat and simmer for about 20 minutes. Broth will thicken as the dumplings soak up the broth. Taste test a dumpling, it should not have a doughy taste when done.
• Towards the end of cooking, if you want or need a little thicker broth, you can thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Dumplings soak up a lot of broth so be sure to wait till the end.

MOMMA'S BEST CHICKEN AND DUMPLINGS

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.

HEALTHIER SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
• Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.

HEALTHY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer.
• Cover and simmer for 15 minutes.
• Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion.
• Cover and simmer another 15 minutes.
• Stir in the kale and adjust the seasoning.
• For the dumplings: Toss together the dry ingredients.
• Cut in the butter with a pastry blender or your fingertips.
• Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry.
• Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second.
• Cover and cook about 10 minutes, until the dumplings are cooked through.