Quick And Spicy Chicken N Dumplings Recipes

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QUICK AND SUPER EASY CHICKEN AND DUMPLINGS



Quick and Super Easy Chicken and Dumplings image

This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.

Provided by Kristi Durough Parker

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

Time 20m

Yield 6

Number Of Ingredients 4

2 ¼ cups biscuit baking mix
⅔ cup milk
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chunk chicken, drained

Steps:

  • In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
  • Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g

QUICKER CHICKEN AND DUMPLINGS



Quicker Chicken and Dumplings image

Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups 2% milk
1-1/2 cups frozen mixed vegetables, thawed
2-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
DUMPLINGS:
1 cup biscuit/baking mix
1/3 cup French-fried onions, coarsely chopped
7 tablespoons 2% milk
1 tablespoon chopped fresh parsley

Steps:

  • In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

QUICK CHICKEN AND DUMPLINGS



Quick Chicken and Dumplings image

Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. -Lakeya Astwood, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

6 individually frozen biscuits
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon olive oil
4 cups shredded rotisserie chicken
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh parsley
1/2 teaspoon dried sage leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper., Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

Nutrition Facts : Calories 420 calories, Fat 20g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 1443mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 34g protein.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.

Provided by Alison Roman

Categories     dinner, poultry, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
4 sprigs thyme
1 tablespoon unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup parsley, tender leaves and stems, finely chopped (optional)
1/4 cup chives, finely chopped (optional)

Steps:

  • Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
  • Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
  • Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
  • Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
  • Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
  • Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
  • Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
  • Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
  • Remove lid and divide among bowls; sprinkle with parsley and chives, if using.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams

QUICK CHICKEN AND DUMPLINGS



Quick Chicken and Dumplings image

Satisfy your love of comfort food in record time! Make these quick dumplings over creamy soup that's filled with peas and carrots for an easy chicken dumpling dinner that will warm you right up.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 1/2 cups milk
1 cup frozen peas and carrots
1 cup chopped cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/3 cup milk
Paprika, if desired

Steps:

  • In 3-quart saucepan, place 1 1/2 cups milk, the frozen peas and carrots, chicken and soup. Heat to boiling over high heat, stirring frequently. Reduce to a simmer.
  • In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not submerge dumplings in liquid. Sprinkle with paprika.
  • Simmer over low heat 10 minutes. Cover; cook 8 to 12 minutes longer or until dumplings are cooked through.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 4

Number Of Ingredients 10

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Original Bisquick™ mix
2/3 cup milk

Steps:

  • Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g

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!

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

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

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

CHICKEN AND DUMPLINGS RECIPE BY TASTY



Chicken And Dumplings Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk

Provided by Chris Salicrup

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 lb bone-in, skin-on chicken thighs
5 teaspoons kosher salt, divided
2 ½ teaspoons black pepper, divided
1 tablespoon McCormick® Poultry Seasoning
2 teaspoons vegetable oil
8 cups water
1 small yellow onion, quartered
1 medium carrot, roughly chopped, plus 2, sliced, divided
1 stalk celery, roughly chopped, plus 2, sliced, divided
1 bunch fresh parsley, stems and leaves separated, divided
2 cloves garlic, minced
2 teaspoons McCormick® Garlic Powder
2 cups all-purpose flour, divided
1 ½ teaspoons baking powder
3 tablespoons schmaltz, reserved from chicken thighs
¾ cup buttermilk

Steps:

  • Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
  • In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
  • Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
  • Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
  • Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
  • Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
  • Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
  • Ladle into bowls and garnish with the parsley leaves.
  • Enjoy!

Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams

QUICK CHICKEN AND DUMPLINGS



Quick Chicken and Dumplings image

I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety).

Provided by GrandmaIsCooking

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup milk
1 1/2 cups frozen peas and carrots
3 (5 ounce) cans cooked chicken, drained
1 (8 ounce) can mushrooms, drained (stems & pieces)
1 (18 ounce) can mushroom soup (not cream of mushroom, look at the premium brands for creamy mushroom soup)
1 cup biscuit mix
1/3 cup milk
paprika

Steps:

  • In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.)
  • Heat to boiling, stirring frequently.
  • While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
  • After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
  • Sprinkle dumplings with paprika.
  • Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
  • Serve hot.

Nutrition Facts : Calories 427.6, Fat 16.4, SaturatedFat 4.8, Cholesterol 87.5, Sodium 1049.9, Carbohydrate 34.7, Fiber 3.4, Sugar 4.7, Protein 35.3

QUICK AND DELICIOUS CHICKEN AND DUMPLINGS



Quick and Delicious Chicken and Dumplings image

This recipe is a family favorite. The few people that know I use canned biscuits cannot believe it! I think they are better than homemade. This is the only leftovers that get eaten in my house until they are gone. Even the people I work with made me bring some in after seeing them when I brought them to lunch!!

Provided by Carrie A

Categories     Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 chicken breast halves
1 (32 ounce) can chicken broth or 1 (32 ounce) can stock
32 fluid ounces water
1 large onion (chopped)
1 stalk celery (chopped)
1 large carrot (sliced)
salt and pepper
2 (10 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits

Steps:

  • Bring broth and water to a boil in large pot. Add onion, celery, carrots, salt and pepper. (Remember you have a lot of broth to flavor).
  • Add chicken. Cover and simmer over medium heat for about 1 1/2 hours.
  • Remove chicken to slightly cool.
  • Turn heat on high.
  • During this time rip each biscuit into 3 pieces, add to pot coating each piece with broth.
  • Cover, cook for about 7 minutes.
  • Remove lid, gently flip or stir dumplings to cook other side.
  • Cover for 7-10 minutes until dumplings seem sturdy.
  • Taste gravy, salt and pepper to taste.
  • Remove skin from chicken, and rip from bone into chunks.
  • Add chicken back to pot, simmer on low for about 5-10 minutes.
  • The dumplings will look like a large amount, but they will shrink as they cook.
  • Also, they will float and cover the entire pot, so don't worry!
  • Enjoy, they are delicious!

Nutrition Facts : Calories 409.2, Fat 17.2, SaturatedFat 4.6, Cholesterol 24.1, Sodium 1485.7, Carbohydrate 45.3, Fiber 1.5, Sugar 9.2, Protein 17.6

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From yummly.com


QUICK AND EASY CHICKEN & DUMPLINGS - DIY WITH MY GUY
2022-03-08 Heat the chicken broth in a large pot on medium-high heat until boiling. Cut each biscuit into 1/16 pieces. Or pinch them into small pieces. Drop your biscuit pieces into the boiling broth and stir. Turn the heat to low/medium and cover. Cook for 10 minutes. Stir every couple of minutes to keep from sticking.
From diywithmyguy.com


QUICK CHICKEN AND DUMPLINGS RECIPE - RECIPES.NET
2022-01-31 A wonderful recipe for easy and quick chicken and dumplings. A southern classic that's sure to be a comfort food staple. This recipe makes use of flour tortillas in place of the regular dumplings to cut down on time, but still remains to be an incredible dish worth trying.
From recipes.net


QUICK CREAMY CHICKEN AND DUMPLINGS - EAT DESSERT SNACK
2018-09-18 For the stew: In a large cooking pot, melt butter and add chicken and onion. Saute over medium heat for 5-7 minutes, until chicken is cooked through and onions are soft, stirring occasionally. Add chicken broth, garlic powder, parsley, basil, salt, pepper, chicken bouillon and vegetables. Simmer for about 5 minutes.
From eatdessertsnack.com


CHICKEN AND DUMPLINGS - KING ARTHUR BAKING
Preheat the oven to 350°F. To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling. To make the filling: Melt the butter in an oven-safe, 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.
From kingarthurbaking.com


QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE - SOUTHERN KISSED
2021-12-02 Quick and Easy Chicken and Dumplings is a classic Southern dish that is surprisingly easy to make, ... Spicy Basil Chicken Stir-Fry – The dish is full of veggies and can be prepared in one skillet. Serve with some rice and it’s a great Thai dinner for 4-6 hungry folks. ... I saw a recipe for chicken and dumplings and got hungry for it. The ...
From southernkissed.com


CLASSIC CHICKEN WITH DUMPLINGS RECIPE - SCOTT HOCKER | FOOD & WINE
Preheat the oven to 450°. Return the Dutch oven to the stove over medium heat. Add the butter, and when it begins to foam, add the carrots, celery, onion and 1/2 teaspoon salt.
From foodandwine.com


QUICK CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
Step 1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly. Advertisement. Step 2. While chicken mixture cooks, combine water, flour, and broth.
From myrecipes.com


EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
2020-05-03 To begin, melt butter over medium-low heat. Then sauté onions, carrots, and celery until tender. Add in garlic and continue cooking. Season mixture with salt/pepper. Then add flour and stir together. Next, pour in cream and broth and stir to combine, allow the mixture to come up to a slight boil. Add in fresh thyme sprigs and shredded chicken.
From butterbeready.com


EASY SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - PAULA DEEN
Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to ...
From pauladeen.com


OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
2017-09-18 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.
From spendwithpennies.com


10 BEST SOUTHERN CHICKEN DUMPLINGS RECIPES | YUMMLY
The Best Southern Chicken Dumplings Recipes on Yummly | Chicken & Dumplings, Southern Style Chicken & Dumplings, Southern Style Chicken Dumplings
From yummly.com


OLD-FASHIONED CHICKEN AND DUMPLINGS - SPICY SOUTHERN KITCHEN
2018-02-15 Bring to a boil, reduce heat to medium-low, cover and simmer for 1 hour. Remove chicken from pot. Let cool 15 minutes and then remove chicken from bone, discarding the skin and shredding the chicken. Add pepper to pot and bring broth to a boil. Meanwhile combine flour, baking soda, and 1/2 teaspoon salt in a large bowl.
From spicysouthernkitchen.com


QUICK-AND-SPICY CHICKEN ‘N’ DUMPLINGS – RECIPES NETWORK
2012-12-14 Step 1. Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat.
From recipenet.org


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