Old Fashioned Home Made Chicken And Dumplings Recipes

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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.

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.

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 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

I've been making this since I was knee high to a grasshopper. It's a recipe handed down from my great grandmother on my dad's side. I just changed it up a bit.

Provided by graniteangel

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 20

4 whole chicken breasts
2 teaspoons creole seasoning
1 tablespoon extra virgin olive oil
1 small onion
2 stalks celery
1/2 red bell pepper
1/2 green bell pepper
2 garlic cloves
8 cups chicken stock
1 bay leaf
1 tablespoon chopped fresh thyme
1/2 teaspoon ground black pepper
2 cups frozen green beans
2 cups all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon dried parsley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
2 large eggs
1/2 cup cold water

Steps:

  • Set oven to 350°F.
  • Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
  • Chop up your onion, celery, red and green bell peppers and your garlic.
  • In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
  • When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
  • In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
  • Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.

Nutrition Facts : Calories 670.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 203.8, Sodium 821.4, Carbohydrate 49.5, Fiber 3.4, Sugar 7.3, Protein 56

NOSTALGIC CHICKEN AND DUMPLINGS



Nostalgic Chicken and Dumplings image

Enjoy old-fashioned goodness without all the fuss when you fix this supper in your slow cooker. It features tender chicken, wonderfully light dumplings and a full-flavored sauce. -Brenda Edwards of Hereford, Arizona

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 17

6 bone-in chicken breast halves (10 ounces each), skin removed
2 whole cloves
1/2 cup frozen pearl onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional chicken broth
3 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon browning sauce, optional
1 cup reduced-fat biscuit/baking mix
6 tablespoons fat-free milk
1 tablespoon minced fresh parsley

Steps:

  • Place the chicken in a 5-qt. slow cooker. Insert cloves into one onion; add to slow cooker. Add bay leaf and remaining onions. Sprinkle mixture with the garlic, salt, thyme, marjoram and pepper. Add broth and wine if desired. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender., Remove chicken to a serving platter and keep warm. Discard cloves and bay leaf. In a small bowl, combine the cornstarch, water and browning sauce if desired until smooth. Stir into slow cooker. Cover and cook on high until mixture reaches a simmer., Meanwhile, combine the biscuit mix, milk and parsley. Drop by tablespoonfuls onto simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve with chicken and sauce.

Nutrition Facts :

OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS



Old Fashioned Homemade Chicken & Dumplings image

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

CHICKEN & BROTH
2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
1 stick(s) butter
2 package(s) chicken bouillon (or 2 spoonfuls)
DUMPLINGS
1 stick(s) butter, melted
3 large eggs
1/2 cup(s) milk, 2%
5 cup(s) all-purpose flour, divided
1 teaspoon(s) salt
1 teaspoon(s) pepper
2 - drops of yellow food coloring (or substitute a pinch of Turmeric)

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.

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From lovefoodies.com


OLD FASHIONED CHICKEN AND DUMPLINGS - EAT WELL SPEND SMART
2016-11-07 Instructions. Place whole chicken in a large stockpot and cover with water. Add 2 ½ tsp salt. Bring to a boil and then reduce heat to a simmer, and cook for 1 ½ hours or until chicken is done. Remove chicken, place on a cutting board, and let cool to the touch. Reserve broth.
From eatwellspendsmart.com


OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE
2022-02-06 For the Dumplings 2 cups flour 1 TBSP baking powder 1 tsp salt 1 cup heavy cream 4 TBSP butter Instructions Chop vegetables In a large soup pot with a lid, place olive oil and heat . Sear chicken in batches and set aside. Add the onion, celery and carrot to the pot and saute for about 5 minutes. Stir in garlic and cook until fragrant.
From justisafourletterword.com


SPICY CHICKEN AND DUMPLINGS RECIPE - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › quick-and-spicy-chicken-n-dumplings-recipe-1951899. All information about healthy recipes and cooking tips
From therecipes.info


OLD-FASHIONED CHICKEN AND DUMPLINGS | LOVE LITERARY STYLE
Set the meat aside and discard everything else from the chicken. Make the dumplings: Combine flour, baking powder, and salt in a large bowl and whisk to blend. Using a wooden spoon, stir in the oil, then add the water and eggs and stir until the mixture comes together into a …
From allroadsleadtothe.kitchen


OLD FASHIONED CHICKEN AND DUMPLINGS [VIDEO]
2021-09-29 Brown the chicken: First, add some olive oil to a large Dutch oven or large pot over medium-high heat. Then, add the chicken pieces to the bottom. Brown on both sides. Sautee the veggies: In the same pot, add some butter. Then, add in chopped onions, minced garlic, celery, carrots, and all-purpose flour.
From sweetandsavorymeals.com


OLD FASHIONED CHICKEN AND DUMPLINGS SOUP - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 13420 › old-fashioned-chicken-and-dumplings. All information about healthy recipes and cooking tips
From therecipes.info


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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