Old Fashioned Chicken N Dumplings Recipes

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OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious!

Provided by Holly Nilsson

Categories     Main Course

Time 1h45m

Number Of Ingredients 14

1 chicken cut into pieces
1 onion
3 large carrots (cut into thirds)
3 stalks celery (cut into thirds)
8 cups low sodium chicken broth
salt & pepper to taste
bay leaf or a pinch of poultry seasoning (optional)
1 ¾ cups flour (plus extra for dusting)
⅓ cup shortening
½ teaspoon baking powder
¾ cup milk
½ teaspoon salt
4 tablespoons cornstarch
parsley for garnish

Steps:

  • Combine chicken, onion, carrots and celery in a large pot. Season to taste.
  • Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
  • Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
  • Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
  • Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

Nutrition Facts : Calories 464 kcal, Carbohydrate 32 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-Fashioned Chicken and Dumplings image

This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.

Provided by Lana Walker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 3h20m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
4 cubes chicken bouillon
2 cups all-purpose flour
4 eggs
1 teaspoon salt

Steps:

  • Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  • Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  • In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  • Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  • Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  • Add chicken meat, and stir. Serve hot.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

OLD-FASHIONED CHICKEN "N" DUMPLINGS



Old-Fashioned Chicken

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 9

One 3- to 4-pound chicken, cut into pieces
Salt and freshly ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
Salt and freshly ground black pepper
1 cup milk
1 egg
Butter/flour roux, 50/50
Gravy, for serving

Steps:

  • For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
  • For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

OLD FASHION CHICKEN 'N DUMPLINGS



Old Fashion Chicken 'n Dumplings image

This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.

Provided by Mama Sweet Rolls

Categories     Chicken

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 quarts water
1 (3 -4 lb) whole chickens, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 garlic clove, peeled and quartered
1 bay leaf
4 -6 whole fresh parsley leaves
1 teaspoon fresh coarse ground black pepper
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup milk
2 tablespoons milk

Steps:

  • Bring the water to a boil in a large pot.
  • Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
  • Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  • The liquid will reduce by about one third.
  • When the chicken has cooked, remove it from the pot and set it aside.
  • Strain the stock to remove all the vegetables and floating scum.
  • you only want the stock and the chicken, so toss everything else out.
  • Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
  • Use a smaller pot of a large saucepan for this.
  • Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
  • Reheat stock over med. heat while preparing dumplings.
  • For dumplings: Combine ingredients in bowl.
  • Stir until smooth, let rest for 5-10 minute
  • Roll out onto floured surface to 1/2 inch thickness.
  • Cut into 1/2 inch squares and drop into the simmering stock.
  • Use all of the dough.
  • They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20-30 minute until desired thickness.
  • Stir often.
  • While stock is thickening, the chicken will have become cool enough to handle.
  • tear the meat from bones and remove skin.
  • Cut meat into bite-size or desired size pieces.
  • Add to pot.
  • Simmer till chicken heated (5-10 min.).

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-Fashioned Chicken and Dumplings image

This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1 large chicken (4 to 4 1/2 pounds), cut into quarters
Coarse salt and freshly ground pepper
8 cups Scott's Chicken Stock
1 medium onion, halved lengthwise
2 ribs celery, preferably inner ribs, with leaves attached
1 large egg
2 tablespoons vegetable oil
1 cup all-purpose flour
3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/4 cup heavy cream

Steps:

  • Generously season chicken with salt. Cover, and refrigerate overnight.
  • In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
  • Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
  • When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
  • Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
  • Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-fashioned Chicken and Dumplings image

Here's a meal-in-one that's sized right for a pair. The whole dinner comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. -Claire Bruno, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

1/2 pound boneless skinless chicken breast, cubed
1-1/2 cups chicken broth
1 medium carrot, sliced
1 small potato, peeled and cubed
1/4 cup chopped onion
2 tablespoons chopped celery
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
DUMPLINGS:
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon baking powder
Pinch ground cloves
Dash salt
3 tablespoons 2% milk

Steps:

  • In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 1322mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)



Old Fashioned Chicken and Dumplings (Made Easy) image

My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.

Provided by The Spice Guru

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups chunked boneless skinless rotisserie-cooked chicken
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
1 dash black pepper
1 dash parsley flakes or 1 dash dried chives
1 dash poultry seasoning
1 pinch nutmeg
1/4 teaspoon snipped fresh rosemary (optional)
1 1/8 cups Bisquick
1/3 cup milk
1 dash parsley flakes or 1 dash dried chives
1 dash ground black pepper
snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)

Steps:

  • NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
  • MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
  • COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
  • GARNISH tops of dumplings with parsley or chives.
  • COVER then reduce heat to medium-low.
  • SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
  • LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
  • STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
  • LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
  • SERVE and enjoy.

SOUTHERN-STYLE OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE - (4.3/5)



Southern-Style Old Fashioned Chicken and Dumplings Recipe - (4.3/5) image

Provided by WeBHeelin_50

Number Of Ingredients 7

4 to 6 bone-in chicken breasts with rib meat
1 stick butter
4 cup plain flour, sifted, plus extra for dusting
1 teaspoon salt
1 egg
4 to 5 (32 ounce) containers chicken broth, plus extra
Salt and Pepper, to taste

Steps:

  • Place chicken breasts and butter in large stock pot. Salt and pepper to taste. Fill stock pot with chicken broth until chicken is covered by an inch or so. Slowly simmer chicken until falling off bone. Remove chicken and place in refrigerator or freezer to cool rapidly for handling later. Add more chicken broth and cover stock pot and keep at simmering temp. On large flat surface for rolling out dumplings, make circle with 4 cups of plain flour, leaving center open. In the center add egg, salt, 1 cup of hot chicken broth from pot. Slowly incorporate with flour with hands. Be careful though. The dough will be very hot at first and stick to you like napalm! But tough it out! Once well kneaded, pinch off thirds and roll out with rolling pin using extra flour on pin and on dough so it won't stick. Roll out approximately 1/16 inch thick. Roll it thin. Score into 1"x2" strips. Lift and place on separate plate, flouring both sides of dumplings so they won't stick to one another. Repeat until all dough is used. Next steps must be followed exactly: uncover broth. Bring it to a high rolling boil. Add all dumplings at one time, give it a quick stir to separate dumplings. Cover with lid, turn heat down to medium-low or lower if it starts to boil over. Cook for 20 minutes, but do not remove lid during cooking. Do not peek, do not stir! While dumplings are cooking: skin and de-bone chicken then shred into bite sized pieces. After dumplings are done, fold in chicken; being careful not to tear the dumplings apart. Also you can use the spoon to separate any dumplings that may have stuck together during cooking. They readily come apart. Enjoy! Like any kind of stew or soup, they are much better the next day! Keep some broth on hand to help stretch the dish out.

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From cdkitchen.com


GRANDMA'S OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE ...
Step 8. Carefully stir in the dumplings, cover and simmer on low for 30 to 40 minutes or until tender. Step 9. When the chicken has cooled, shred or cube. Step 10. Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes.
From sidechef.com


OLD FASHIONED CHICKEN AND DUMPLINGS TURNIPS 2 TANGERINES
Bring broth back to a boil, add chicken pieces, 2 stalks sliced celery, 3 peeled and sliced carrots and remaining chopped yellow onion. Turn heat to medium and simmer for 45 minutes. Turn broth mixture to a low boil, add cannellini beans and make dumplings. Make dumplings: In a medium bowl, stir together flour, cornmeal, baking powder, salt and ...
From turnips2tangerines.com


OLD FASHIONED CHICKEN & DUMPLINGS - MAMAS BEST RECIPES
2018-01-07 Chicken. Boil chicken and veggies in water until done. Remove chicken from pot and remove bones. Add back to the stock and add cream of chicken soup and broth (you may need to add more water) Add salt and pepper to taste.
From mamasbestrecipes.com


NEXYM - OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE: HOW TO
2022-03-10 Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Cook until the chicken is browned on both sides. Take the pan out of the heat and put it aside. Add carrots and onions. Cook until carrots and onion are barely soft, approximately 3 minutes. Add garlic and stir for a further minute, or until fragrant.
From nexym.com


OLD FASHIONED SOUTHERN CHICKEN AND DUMPLINGS - FEAST AND FARM
2020-06-04 Preheat the oven to 400. Line a rimmed baking sheet with foil and lay on the chicken, skin side up. Drizzle over the oil, and sprinkle evenly with salt and pepper. Roast until no pink remains in the center, approximately 45-55 minutes. Make the sauce while the chicken is …
From feastandfarm.com


SOUTHERN STYLE CHICKEN AND DUMPLING RECIPE
Pour in chicken broth. Bring to a boil, reduce the heat to medium low, and simmer 15 to 20 minutes, or until chicken is cooked through and easily shreds with a fork. Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor.
From thestayathomechef.com


OLD FASHION CHICKEN AND DUMPLINGS • LOAVES AND DISHES
2019-12-17 1 tsp pepper. 2 cloves of garlic minced. 2 ¼ cup Bisquick for making the dumplings. 2/3 Cup Whole Milk for making the dumplings. ½ Cup Whole Milk for adding to the liquid at the end of cooking. ½ Cup Heavy Cream for adding to the liquid at the end of cooking. ½ stick of unsalted butter.
From loavesanddishes.net


OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE FROM SCRATCH
Now start making the dumplings. Sift the flour and baking powder together into a bowl. Slowly add the 1 cup of chicken stock that you have set aside to the sifted flour mixture. Mix it gently. Let the dumpling dough that you just created rest for a …
From delishably.com


OLD FASHIONED CHICKEN AND DUMPLINGS | LOVEFOODIES
Instructions. 1. Place chicken, water, herbs and garlic in a pot and cook until the chicken is done. 2. Debone the chicken and place back into the pot with the broth you made when cooking. 3. Taste to see if it needs more herbs or garlic. 4. Add the veggies, and bring to a boil.
From lovefoodies.com


OLD-FASHIONED CHICKEN AND DUMPLINGS
Oct 24, 2018 - Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken. Oct 24, 2018 - Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.com


CHICKEN AND DUMPLINGS RECIPE - OLD FASHIONED RECIPES
4 quarts water. 1 teaspoon salt. 1 teaspoon rubbed sage. Cut up chicken. Wash in basin or under running water until water runs clear. Put chicken, water, salt and rubbed sage into a large soup cooking pot or a Dutch Oven. Bring to a boil. Lower heat and cover with a tight fitting lid. Simmer 2 hours or until chicken is done.
From old-fashion-recipe.com


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