Winter Chicken Dumplings Recipes

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THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

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

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

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



Easy Chicken and Dumplings with Biscuits image

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

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

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



Winter Chicken & Dumplings image

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

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4-1 cup buttermilk
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 garlic cloves, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
fresh ground black pepper, for garnish
chopped flat leaf parsley, for garnish
1 (3 lb) broiler-fryer chickens, shredded meat

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)



Winter Chicken and Dumplings Recipe - (4.7/5) image

Provided by kedenhofer

Number Of Ingredients 25

DUMPLINGS:
6 Boneless Skinless Chicken Thighs
3-4 tbsp Olive Oil
1-1/2 cups flour
1 tsp salt
1/2 - 3/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 leeks
3 Celery Ribs
3 Carrots
2 Parsnips
2 Sweet Potatoes
1/4 cup Dry White Wine
48 oz Chicken Broth
1 tbsp Lemon Juice
1-1/2 tsp Rosemary
1-1/2 tsp Sage
1-1/2 cups flour
1/4 cup Asiago or Parmesan Cheese
2-1/2 tsp Baking Powder
2 tsp Sugar
1 tsp Salt
1/2 tsp Black Pepper
2/3 cup Milk
3 tbsp Butter

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



Chicken and Dumplings image

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

For the soup
2 tablespoons olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups low-sodium chicken broth
Fresh parsley
For the dumplings
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream

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



Chicken and Dumplings image

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

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

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



Chicken and Dumplings image

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

1/2 cup onion, diced
1/2 cup celery, diced
2 garlic cloves, minced
2 tablespoons butter
1/2 cup flour
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups fat-free chicken broth
1 cup frozen peas
4 boneless skinless chicken breasts, cooked and cubed
2 cups Bisquick reduced-fat baking mix
2 teaspoons dried basil
2/3 cup milk

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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2019-01-29 Instructions. Wash & salt two large chicken breasts. Preheat large cast iron stock pot over medium-high heat with 1T olive oil in the bottom. Add chicken when the pot is hot (or when olive oil is shimmering). Cook on one side for 5 …
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CHICKEN AND DUMPLINGS RECIPE - LIFEMADEDELICIOUS.CA
2017-12-13 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.
From lifemadedelicious.ca


HOMEMADE CHICKEN AND DUMPLINGS - TORNADOUGH ALLI
2018-10-10 On a WELL floured surface turn your dough out and roll it out to about 1/4″ thickness and then using a knife or a pizza cutter cut into 1 1/2″-2″ squares. Once chicken is cooked remove from broth and shred and set aside. Add your dumplings to the broth and simmer for about 15-20 minutes until they are “cooked” and they don’t have a ...
From tornadoughalli.com


CHICKEN AND DUMPLINGS RECIPE - DINNER, THEN DESSERT
2021-09-28 PRESSURE COOKER CHICKEN AND DUMPLING SOUP Prepare the chicken broth as usual. Put the onion, and celery in the instant pot with olive oil and cook on sauté mode. Add the broth, chicken, and remaining ingredients to the instant pot. Seal and cook for 5 minutes. While it’s cooking combine the dumpling ingredients.
From dinnerthendessert.com


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