BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS
My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.
Provided by jadedgurl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
- Discard lemon. Remove chicken from the pot; let cool.
- Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
- Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
- Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
- Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g
GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
EASY CHICKEN AND DUMPLINGS
A super easy way to make chicken and dumplings. My husband and kids loved it.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g
BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS
When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)
Provided by BamaKathy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
- Then reduce heat and simmer 15 minutes.
- In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
- Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
- Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
- Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
- Stir gently to prevent them sticking together.
- Simmer for ten minutes.
BETTER THAN CHICKEN AND DUMPLINGS!
This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.
Provided by Koechin Chef
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
- Remove from broth and cool. You will use 2 c of this broth in the preparation!
- Remove from bones if needed.
- Saute the vegetables, except peas in a little butter or oil, until soft.
- Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
- Cut or tear the chicken into pieces and place on top of the melted butter.
- Mix flour and milk; pour over chicken.
- Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
- Pour over the top.
- DO NOT STIR!
- Bake at 400 degrees for 30-35 minute or until top is brown.
- ***.
- To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).
Nutrition Facts : Calories 549.6, Fat 29.2, SaturatedFat 13.1, Cholesterol 114.6, Sodium 1533.2, Carbohydrate 37.4, Fiber 2.5, Sugar 3.6, Protein 32.8
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