Chickenanddumplingslowfat Recipes

Steps:

• In large saucepan, bring water to a boil over high heat.
• Add chicken, return to a boil, lower heat.
• Cover chicken and simmer for 30 minutes or until it is fork tender.
• Remove chicken and defat the stock.
• Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
• In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
• Drop by teaspoonfuls into the boiling broth.
• Let boil 15 minutes without stirring to thicken.
• Do Not Stir.

Steps:

• To prepare chicken with broth:.
• Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
• Add chicken broth, water and all ingredients.
• Simmer 30 minutes over low heat, uncovered.
• To prepare dumplings:.
• Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
• To cook dumplings:.
• Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

Steps:

• Coat large dutch oven with cooking spray.
• Add potatoes, onion, celery, carrots and chicken, cook for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add bacon bits.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Steps:

• Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer.
• Cover and simmer for 15 minutes.
• Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion.
• Cover and simmer another 15 minutes.
• Stir in the kale and adjust the seasoning.
• For the dumplings: Toss together the dry ingredients.
• Cut in the butter with a pastry blender or your fingertips.
• Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry.
• Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second.
• Cover and cook about 10 minutes, until the dumplings are cooked through.

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.

Steps:

• In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
• Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
• Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

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!

Steps:

• Boil chicken carrots celery all together.
• Then I want you to drain.
• I want you to add the chicken broth let simmer add your 1 can of cream of chicken.
• Ok after you have done that add all of your ingredients to one pot bring to a boil.
• I want yoube in charge of the size of your dumplings. I like very small dumplings because they'll blow up in water.
• Pull apart in small pieces and add to your pot that's boiling allow it to cook for 4 min and stir and cover.
• 30 min and your done.

Steps:

• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
• Add carrot and onion and cook until just tender, about 3 minutes.
• Add the garlic and stir for another minute, until fragrant.
• Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
• Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
• Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
• Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
• Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
• Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
• Ladle into bowls, giving 1-2 dumplings per serving.
• Enjoy!

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.

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Steps:

• Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 cup, plus 1 Tbsp. broth) in 4 quart slow cooker.
• Cover and cook on high 2 hr.
• Mix biscuit mix with reserved broth until moistened. Drop by tablespoon over hot chicken and vegetables.
• Cover and cook on high 10 min. Uncover and cook on high 20 minutes more.

Steps:

• Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
• Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
• Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
• Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
• Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
• Chop cooled chicken into bite-sized pieces.
• Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
• Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Steps:

• First prepare chicken as desired and set aside (dice raw chicken or pick your rotisserie chicken from store).
• In at least a 8-quart pot (the larger the pot the better to allow room to stir).
• Add: all ingredients**except chicken, corn, peas& biscuits**.
• Once the carrots are half done add: chicken, corn, peas.
• Bring pot to a high boil.
• Break each individual biscuits into 5 pieces and drop into pot.
• Be sure to constantly, stop and stir the biscuits so they do not stick to each other, also use a spatula to mix the bottom of pan to prevent the dumplings from burning on the bottom.
• Once you've added your LAST dumpling continue to stir for 10-15min until each dumpling appears well formed, the broth will start to thicken. BE PATIENT! I will thicken! May take awhile to get it to a thickness you desire, Just continue to stir. Once you turn off the stove and let it sit, it will continue to thicken. If it gets too thick for your liking add more broth. If it's not thick enough add more biscuits.
• If you enjoy a kick to your food add another pinch of crushed red pepper, it's awesome!
• As always salt and pepper to your taste. Enjoy!

Steps:

• In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
• Heat, stirring occasionally, until bubbly.
• Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
• Separate biscuit dough into 10 biscuits.
• Roll out into 4" circles.
• Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
• Firmly press edges to seal.
• Place dumplings, sealed edge down, into hot soup mixture.
• Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
• Serve hot with soup mixture as sauce.