THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
EASY CHICKEN AND DUMPLINGS WITH BISCUITS
Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.
Provided by Ed Herro
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
- Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
- Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
- Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g
WINTER CHICKEN & DUMPLINGS
This is seriously the best chicken and dumpling soup you will ever have. It's so creamy and pretty easy to make!This is the recipe from Tyler Florence on the Food Network. His recipe uses homemade chicken stock but I just used boxed stock to make it simple and throw in shredded canned chicken.
Provided by Cookie1785
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
- To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
Nutrition Facts : Calories 883.2, Fat 49.3, SaturatedFat 16.4, Cholesterol 272.9, Sodium 1172, Carbohydrate 49.3, Fiber 1.7, Sugar 6.1, Protein 56.8
WINTER CHICKEN AND DUMPLINGS RECIPE - (4.7/5)
Provided by kedenhofer
Number Of Ingredients 25
Steps:
- Cut chicken thighs into bite size pieces. Combine spices (1st 4 dry ingredients) in a gallon ziplock bag. Place chicken pieces in bag and shake to coat. Set aside. Slice leeks into half-moon pieces and chop all vegetables into bite size pieces into bowl until ready to use. Remove chicken from bag, shaking off all excess flour back into bag. DO NOT throw away remaining flour mixture, you will use it later! In a large pot sauté chicken pieces (do it in 2 batches) in 2 tbsp of Olive oil on med-high heat until browned. Remove chicken to a plate and set aside. In the same pot add remaining tbsp of Olive oil and all vegetables. On med heat stir to coat vegetables and sweat for 10-15 minutes. (Put cover on pot during cooking, this sweats the vegetables) Stir occasionally. Add wine to deglaze the pot and continue cooking until wine is mostly evaporated. Stir in remaining flour mixture to coat the vegetables. Gradually add the broth. Cover and let simmer for 15-20 minutes. While that is simmering make the dumpling dough by heating the milk and butter until melted and stirring it into the dry ingredients and grated cheese in a small mixing bowl. Back to your stew pot, add the chicken, lemon juice, rosemary and sage before adding the dumplings. Shape the dumplings in to golf ball size balls and drop into the simmering stew. Simmer until dumplings are cooked thru, approx. 20 minutes.
CHICKEN AND DUMPLINGS
Provided by Victoria Granof
Categories Soup/Stew Milk/Cream Chicken Sauté Kid-Friendly Quick & Easy Lunch Carrot Fall Winter Cookie Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- 1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
- 2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
- 3. Add the onion to the pot and cook for 2 minutes.
- 4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
- 5. Stir in the broth.
- 6. Return the chicken to the pot, cover, and simmer for 15 minutes.
- 7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
- 8. Add the cream and mix until just combined.
- 9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
- 10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.
CHICKEN AND DUMPLINGS
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
CHICKEN AND DUMPLINGS
This recipe is great for those chilly winter nights! It is a staple for our house in the winter months.
Provided by Cooking Mama IL
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion, celery, and garlic in butter until tender.
- Add flour, sugar, salt, pepper, basil, and broth; bring to a boil.
- Cook and stir for one minute; reduce heat.
- Add peas and cook for 5 minutes, stirring constantly.
- Stir in chicken.
- Pour into a 9 x 13 baking dish.
- For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened.
- Drop by tablespoonfuls onto the casserole. (12 dumplings).
- Bake uncovered at 350 for 30 minutes. Cover and bake another 10 - 15 minutes.
Nutrition Facts : Calories 217, Fat 7.4, SaturatedFat 3.5, Cholesterol 64.3, Sodium 983.2, Carbohydrate 16, Fiber 1.9, Sugar 3.5, Protein 21.1
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