SOUTHERN CHICKEN AND DUMPLINGS
Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
Provided by staceywatts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
- While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
- After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 57.7 g, Cholesterol 132 mg, Fat 34.4 g, Fiber 2.4 g, Protein 49.5 g, SaturatedFat 10.6 g, Sodium 2206.1 mg, Sugar 4.2 g
SOUTHERN CHICKEN AND DUMPLINGS
Make and share this Southern Chicken and Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Whole Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
- Remove chicken from water.
- Remove bone and skin.
- Set chicken aside (while chicken is cooking, prepare dumplings.).
- Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
- Add egg and 1/2 cup milk; mix to form dough.
- Roll dough to 1/4-inch thickness on floured surface.
- Cut into four-inch strips with sharp knife.
- Drop dumplings into simmering chicken broth.
- Cover and simmer until dumplings are done.
- Add chicken to dumplings and 1 cup milk.
- Cook slowly for 10 minutes.
SOUTHERN STYLE CHICKEN AND DUMPLINGS
This Southern Style Chicken and Dumplings recipe is easy to make and full of old-fashioned goodness. Flat dumplings are mixed in with a delicious creamy chicken soup, that is sure to be a crowd pleaser. You're going to love it!
Provided by Rachel Farnsworth
Categories Dinner Main Course Soup
Time 1h
Number Of Ingredients 15
Steps:
- Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
- Add in chicken breasts and season with salt and pepper. 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. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. The dough should not be sticky. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
- Remove chicken from soup pot and shred. Add in milk and bring to a simmer. Drop dumplings strips into soup and simmer 15-20 minutes until cooked through.
- In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir, and return to a simmer. Simmer 2-3 minutes until broth is thickened. Return chicken to soup pot and serve hot.
SOUTHERN STYLE CHICKEN AND DUMPLINGS
A southern favorite and the hit of our family reunion in 1995!
Provided by Teresa C. Rouzer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 11
Steps:
- In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
- Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
- To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g
SOUTHERN-STYLE OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE - (4.3/5)
Provided by WeBHeelin_50
Number Of Ingredients 7
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.
SOUTHERN CHICKEN & DUMPLINGS
Make and share this Southern Chicken & Dumplings recipe from Food.com.
Provided by mainecooncat
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
- To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
- House Seasoning in a large pot.
- Add 4 quarts of water and in water and bring to a simmer over medium heat.
- Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
- Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
- Return the chicken meat to the pot.
- Keep warm over low heat.
- To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
- Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
- Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
- Knead the dough and form it into ball.
- Dust a good amount of flour onto a clean work surface.
- Roll out the dough (it will be firm), working from center to 1/8-inch thick.
- Let the dough relax for several minutes.
- Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
- Cut the dough into 1-inch pieces.
- Pull a piece in half and drop the halves into the simmering soup.
- Repeat.
- Do not stir the chicken once the dumplings have been added.
- Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
- Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
- To serve, ladle chicken, gravy, and dumplings into warm bowls.
- Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
- Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
Nutrition Facts : Calories 722.6, Fat 30.6, SaturatedFat 8.6, Cholesterol 138, Sodium 29975.6, Carbohydrate 68.3, Fiber 5.7, Sugar 5.8, Protein 42.5
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