ITALIAN CHICKEN AND DUMPLINGS
If you love Chicken Fricassee, Chicken and Biscuits and Chicken and Dumplings here's a flavorful, Italian take on the classic. Here, basil pesto - a kid favorite, is stirred into the light gravy. For the dumplings, fresh potato gnocchi tossed in lemon butter. WOW!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for gnocchi.
- Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
- Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
- Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
- Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
- Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
BEGINNER CHICKEN AND DUMPLINGS
Semi-homemade, quick and easy.
Provided by heatherg
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
- Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 25.3 g, Cholesterol 75.7 mg, Fat 14.5 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 5.5 g, Sodium 1396 mg, Sugar 2.8 g
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.
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN AND DUMPLINGS I
A traditional, classic soup dish - mouthwatering and simple to make!
Provided by Lillian
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
- TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
IRISH CHICKEN AND DUMPLINGS
This is our family's very favorite comfort food.
Provided by CLAIRELLEN
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Yield 6
Number Of Ingredients 13
Steps:
- In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
- Add potatoes and carrots; cover and cook another 30 minutes.
- Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
- Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g
CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS
Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.
Provided by Chipfo
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
- Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
- Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
- Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
- After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
- Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
- Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
- Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
- Drop by spoonful into the soup, remember they will swell a bit, about double.
- Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
- If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
- Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Nutrition Facts : Calories 649.9, Fat 34.2, SaturatedFat 12.7, Cholesterol 149.3, Sodium 1139.7, Carbohydrate 45.2, Fiber 2.2, Sugar 1.9, Protein 38.2
FARM-STYLE CHICKEN AND DROP DUMPLINGS
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
- Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
- In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
- Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
- For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
- Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
CHICKEN AND DUMPLINGS RECIPE BY TASTY
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
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
SUPER EASY CHICKEN AND DUMPLINGS
Make and share this Super Easy Chicken and Dumplings recipe from Food.com.
Provided by LILTEXQT
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid.
- Add dried rosemary and veggies and stir.
- Heat over medium-high heat until boiling, stirring frequently.
- Add biscuit pieces to the boiling broth.
- Cover with lid and reduce heat to simmer for 20-22 minutes.
Nutrition Facts : Calories 506.2, Fat 24.1, SaturatedFat 6.7, Cholesterol 81.2, Sodium 1065, Carbohydrate 37.7, Fiber 3.2, Sugar 3.7, Protein 33.3
DAD'S CHICKEN AND DUMPLINGS
My dad was born and raised in Kentucky and this is my favorite recipe by him. When I was little I would pick out all the dumplings and only eat them. :) I've since learned to love the chicken too!
Provided by rickoholic83
Categories Chicken
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Chicken and Stock:.
- Place the chicken pieces in a LARGE stockpot and cover with water. (This will be the stock to cook the dumplings in so make sure you have enough liquid.).
- Add remaining chicken ingredients (butter through black pepper) and bring to a boil.
- Reduce heat and simmer until chicken is tender and falling off the bone, about 45 minutes-1 hour.
- Place a colander over a large bowl and strain chicken ingredients, keeping stock and chicken. Discard the veggies.
- Cool chicken and debone.
- To make the Dumplings:.
- Mix flour, baking powder and salt in a large bowl.
- Beat the eggs with 1 cup chicken broth and add to dry dumpling ingredients. (You may need to add more broth to the dough).
- Knead dough on a floured board and roll to about 1/4-inch thickness.
- Cut dough into squares with a pizza cutter. (I like mine about 2" x 2").
- TO FINISH: Pour reserved stock back into the stockpot.
- Add deboned chicken to stock and bring to a boil.
- Once the stock is boiling, gradually add the dumplings. (You may need to add canned chicken broth to make sure there is enough liquid for the dumplings to cook).
- Cook dumplings for 15-20 minutes and serve.
Nutrition Facts : Calories 859.2, Fat 27.5, SaturatedFat 13.1, Cholesterol 169.3, Sodium 3001.8, Carbohydrate 122.3, Fiber 7.2, Sugar 4.8, Protein 29.3
OLD FASHION CHICKEN 'N DUMPLINGS
This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.
Provided by Mama Sweet Rolls
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a large pot.
- Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
- Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
- The liquid will reduce by about one third.
- When the chicken has cooked, remove it from the pot and set it aside.
- Strain the stock to remove all the vegetables and floating scum.
- you only want the stock and the chicken, so toss everything else out.
- Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
- Use a smaller pot of a large saucepan for this.
- Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
- Reheat stock over med. heat while preparing dumplings.
- For dumplings: Combine ingredients in bowl.
- Stir until smooth, let rest for 5-10 minute
- Roll out onto floured surface to 1/2 inch thickness.
- Cut into 1/2 inch squares and drop into the simmering stock.
- Use all of the dough.
- They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20-30 minute until desired thickness.
- Stir often.
- While stock is thickening, the chicken will have become cool enough to handle.
- tear the meat from bones and remove skin.
- Cut meat into bite-size or desired size pieces.
- Add to pot.
- Simmer till chicken heated (5-10 min.).
BIG THICKET CHICKEN AND DUMPLINGS
If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)
Provided by Susie in Texas
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place whole chicken and water into large pot or dutch oven.
- Add poultry seasoning, garlic powder& pepper.
- Bring to boil and reduce heat to medium.
- Cook chicken for about 1 hour or until tender.
- When done, carefully remove chicken from pot; set aside to cool.
- Remove 2 cups of stock and set aside to cool.
- Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
- While chicken is cooling, prepare dumplings.
- Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
- Add margarine and combine until mixture is coarse and crumbly.
- (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
- Turn out onto floured surface and knead slightly until smooth.
- You may need to divide dough in half and only roll out half at a time.
- Roll out to approximately 1/8-inch thickness.
- Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
- Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
- Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
- Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
- When done, remove from heat and cover pan.
- Remove skin and debone cooled chicken.
- Cut into bite size pieces then fold into hot dumplings & broth.
- This recipe will serve a family of 4 two main course meals.
- Leftovers can be frozen.
COUNTRY CHICKEN & DUMPLINGS
Make and share this Country Chicken & Dumplings recipe from Food.com.
Provided by GayleM
Categories Stew
Time 1h15m
Yield 8 approx.....makes a large pot
Number Of Ingredients 8
Steps:
- Boil chicken, salt& poultry in approximately 2 quarts of water.
- Remove chicken and set aside.
- Add 3 cups milk (more for a richer flavor), bouillon cubes, and butter to broth.
- Bring to almost a boil.
- Add water to the flour to make a thin solution and pour in broth.
- Stir well, reduce heat, and let simmer to thicken.
- Add salt and pepper to taste.
- Pinch each biscuit to small pieces and put in broth.
- Stir often so dumplings won't stick together.
- When dumplings begin to sink, they are almost ready.
- Pick chicken to small pieces and add to broth.
- When dumplings are not gummy to taste, it is ready to eat.
Nutrition Facts : Calories 368.5, Fat 25.7, SaturatedFat 12.5, Cholesterol 116.2, Sodium 569.9, Carbohydrate 6.2, Fiber 0.1, Sugar 0.4, Protein 27.3
More about "chicken and dumplings with potato dumplings recipes"
DUMPLING - WIKIPEDIA
From en.wikipedia.org
10 BEST CHICKEN AND DUMPLINGS WITH POTATOES RECIPES
From yummly.com
CHICKEN AND POTATO DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
Servings 6
MINCED CHICKEN DUMPLINGS WITH POTATOES RECIPE
From food.com
GNOCCHI CHICKEN & DUMPLINGS RECIPE - KITCHN
From thekitchn.com
KETO CHICKEN AND DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PO' FOLKS CHICKEN N' DUMPLINGS - BLUEBONNET BAKER
From bluebonnetbaker.com
OLD FASHIONED CHICKEN AND DUMPLINGS - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
CHICKEN AND DUMPLINGS - THE COZY COOK
From thecozycook.com
HOW TO MAKE POTATO DUMPLINGS FOR SOUP (GERMAN DUMPLING SOUP)
From whereismyspoon.co
CHICKEN WITH FLUFFY DROP DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
20 CHICKEN AND DUMPLINGS RECIPES | ALLRECIPES
From allrecipes.com
42 TASTY SIDE DISHES TO EAT WITH DUMPLINGS FOR …
From kitchensubstitute.com
THE BEST CHICKEN AND DUMPLINGS - MOM'S DINNER
From momsdinner.net
CHICKEN AND DUMPLINGS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
THE ULTIMATE CHICKEN DUMPLINGS | CANADIAN LIVING
From canadianliving.com
20 ULTRA COMFORTING CHICKEN AND DUMPLINGS RECIPES - MYRECIPES
From myrecipes.com
EASY CHICKEN AND DUMPLINGS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
10 BEST GERMAN CHICKEN AND DUMPLINGS RECIPES - YUMMLY
From yummly.com
CROCKPOT CHICKEN AND DUMPLINGS – WELLPLATED.COM
From wellplated.com
WORLD'S BEST CHICKEN & DUMPLINGS - CHATEAU FOOD PRODUCTS
From chateaufoods.com
CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS
From champsdiet.com
CROCK POT CHICKEN WITH POTATO DUMPLINGS | IDAHO® SPUDS
From idahospuds.com
HOMEMADE CHICKEN AND DUMPLINGS - BROWN EYED BAKER
From browneyedbaker.com
MUSHROOM CHICKEN STEW WITH HERB DUMPLINGS | NEW WORLD
From newworld.co.nz
CHICKEN AND POTATO DUMPLINGS - POTATOES.COM
From potatoes.com
CHICKEN AND POTATO SOUP WITH DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
OLD FASHIONED CHICKEN AND DUMPLINGS - THE STAY AT HOME CHEF
From thestayathomechef.com
10 BEST CHICKEN AND DUMPLINGS WITH POTATOES RECIPES
From yummly.com
WHAT TO SERVE WITH CHICKEN AND DUMPLINGS – 15 BEST SIDE DISHES
From eatdelights.com
DUMPLING RECIPES | ALLRECIPES
From allrecipes.com
You'll also love