D Best Chicken N Dumplings Recipes

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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

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25



The Best Chicken & Dumplings image

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.

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

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



Momma's Best Chicken and Dumplings image

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

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

OLD-FASHIONED CHICKEN "N" DUMPLINGS

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 9



Old-Fashioned Chicken

Steps:

  • For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
  • For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

One 3- to 4-pound chicken, cut into pieces
Salt and freshly ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
Salt and freshly ground black pepper
1 cup milk
1 egg
Butter/flour roux, 50/50
Gravy, for serving

D' BEST CHICKEN N' DUMPLINGS

This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.

Provided by SIS T

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13



D' Best Chicken N' Dumplings image

Steps:

  • In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  • Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  • On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Nutrition Facts : Calories 990.2 calories, Carbohydrate 49.4 g, Cholesterol 227 mg, Fat 58 g, Fiber 2 g, Protein 63.1 g, SaturatedFat 15.5 g, Sodium 936.4 mg, Sugar 0.7 g

3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons shortening
1 cup ice water
1 (4 pound) whole chicken, cut into 8 pieces
1 tablespoon seasoning salt, or to taste
3 ½ quarts water
½ small onion, chopped
2 stalks celery, chopped
¼ cup margarine
salt and pepper to taste
1 teaspoon poultry seasoning

CHICKEN AND DUMPLINGS

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 18



Chicken and Dumplings image

Steps:

  • For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
  • In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
  • For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
  • Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
  • Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

2 tablespoons butter
2 tablespoons olive oil
1 whole chicken, cut into pieces (cut-up fryer)
Salt and freshly ground black pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 medium onion, finely diced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
6 cups low-sodium chicken broth
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 heaping tablespoon baking powder
1 teaspoon kosher salt
2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley, optional
Salt, as needed

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16



Farm-Style Chicken and Drop Dumplings image

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.

Two 3-pound chickens, each cut into 6 pieces and backbones reserved
1/2 cup (1 stick) unsalted butter
6 medium carrots, chopped into 1-inch pieces
6 cloves garlic, thinly sliced
4 stalks celery, chopped into 1-inch pieces
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
2 medium yellow onions, chopped into 1/2-inch pieces
1 tablespoon poultry seasoning
1/2 cup all-purpose flour
2 1/2 cups flour
3/4 cup milk, plus more if needed
2 tablespoons butter
1 tablespoon baking powder
2 teaspoons salt
2 large eggs
1/4 cup chopped fresh parsley

SOUTHERN STYLE CHICKEN AND DUMPLINGS

A southern favorite and the hit of our family reunion in 1995!

Provided by Teresa C. Rouzer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 5

Number Of Ingredients 11



Southern Style Chicken and Dumplings image

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.

Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g

1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
½ teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
¼ cup water

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



The Best Chicken and Dumplings image

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.

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

WORLD'S BEST CHICKEN AND DUMPLINGS

This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.

Provided by MarkG

Categories     Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 17



World's Best Chicken and Dumplings image

Steps:

  • Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
  • Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
  • Remove chicken and let stand until cool enough to handle.
  • Remove 1 cup of broth and strain.Set aside.
  • Remove meat from bones and discard skin and bones; add meat back to broth.
  • Return broth and chicken to simmer.
  • In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
  • Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
  • Drop strips into soup; simmer for 20 minutes, stir occasionally.
  • Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
  • Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

Nutrition Facts : Calories 1172.4, Fat 72.8, SaturatedFat 29.5, Cholesterol 318.9, Sodium 3116.2, Carbohydrate 59.2, Fiber 3.5, Sugar 3.7, Protein 66.5

1 (4 -5 lb) broiler-fryer chickens, halved
2 celery ribs, and tops
4 carrots, peeled and thinly sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
1 tablespoon salt
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
1 1/2 cups heavy cream
2 tablespoons butter
3 quarts water
2 tablespoons cornstarch
3 cups flour
2 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon pepper

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



Better than Cracker Barrel® Chicken 'n Dumplings image

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

1 whole chicken
1 pinch salt
water to cover
1 lemon, halved
2 stalks celery, sliced
1 small onion, chopped
2 carrots, sliced, or more to taste
2 cups all-purpose flour
salt and ground black pepper to taste

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



Old Fashion Chicken 'n Dumplings image

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.).

3 quarts water
1 (3 -4 lb) whole chickens, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 garlic clove, peeled and quartered
1 bay leaf
4 -6 whole fresh parsley leaves
1 teaspoon fresh coarse ground black pepper
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup milk
2 tablespoons milk

BEST EVER CHICKEN AND DUMPLINGS

I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.

Provided by chelgilm

Categories     Whole Chicken

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 35



Best Ever Chicken and Dumplings image

Steps:

  • For the Roasted chicken:.
  • Preheat oven to 375°F.
  • Remove neck and giblets from cavity of chicken and discard them.
  • Rinse the chicken and cavity with cold water inside and out.
  • Pat dry with paper towels.
  • Season body and cavity of chicken generously with salt and pepper.
  • In small bowl mash together the lemon juice, chopped herbs, and butter.
  • Rub the herbed butter all over the chicken as well as under the skin.
  • Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
  • Tie the chicken legs with twine.
  • Roast in oven breast side up for 1 hour or until done and no longer pink.
  • Shred the meat when cool enough to handle.
  • Discard the skin and SAVE the chicken bones for the stock.
  • Chicken Stock:
  • Coat a large stockpot with olive oil.
  • Place over medium heat.
  • Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
  • Simmer for 1 hour.
  • Strain the stock to remove the solids and set aside.
  • Dumplings:
  • Sift the dry ingredients 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.
  • It should be thick and cake like.
  • Cover and set aside while making sauce.
  • Supreme Sauce:.
  • Melt butter and heat the oil over medium heat in dutch oven.
  • Add carrots, celery, garlic, and bay leaves.
  • Saute until vegetables are soft (about 5 minutes or so).
  • Stir in the flour to make a roux.
  • Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
  • Slowly stir in chicken stock, one cup at a time.
  • Stir well after each addition.
  • Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
  • Stir in heavy cream.
  • Fold reserved shredded chicken in sauce and bring up to a simmer.
  • Add salt and pepper to taste.
  • Dumplings:.
  • Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
  • The dumplings should cover the top of sauce but not be touching or overcrowded.
  • Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

1 (3 lb) whole chickens
salt and pepper
4 ounces unsalted butter
1 lemon, halved and juiced, reserve the lemon halves
1/4 cup chopped fresh rosemary
1/4 cup chopped parsley
1/4 cup chopped thyme
1 onion, cut in half
4 garlic cloves, halved
fresh whole herbs (garlic thyme and parsley sprigs)
2 tablespoons olive oil
2 carrots, cut in large chunks
2 stalks celery, cut into large chunks
1 onion, cut in halves
1 head garlic, cut in half
reserved chicken bone
2 quarts cold water
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh parsley
2 tablespoons butter
1 tablespoon oil
1/2 cup celery, diced
1/2 cup carrot, diced
3 garlic cloves, minced
2 bay leaves
6 tablespoons flour
6 cups of the chicken stock
1/4 cup heavy cream
salt & pepper, for flavor
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4-1 cup buttermilk

BEST CHICKEN N DUMPLINGS

This recipe will win the hearts of your whole family. Only an hour to prepare and most of the ingrediates you already have in your kitchen. This is great when you're feeling down....or a wonderful dish to warm you up on a cold day.

Provided by Tiz4tggr

Categories     Chicken Thigh & Leg

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10



Best Chicken N Dumplings image

Steps:

  • In large soup pot bring chicken broth to a boil. Chop onion, celery, carrot, garlic and add to broth. Add chicken thighs. Boil covered for 30 minutes. With a slotted spoon take out any large pieces of chicken and tear apart with a fork, returning chicken to pot when you're done. Add all four cans of soup and stir. Wait until mixture comes to a boil again before adding the biscuit dough.
  • Take the dough out of the package and tear each biscuit into four pieces. With the palms of your hands make a small dough ball out of each piece and drop in boiling mixture.
  • Continue boiling until all dough has risen from the bottom of the pot and then let cool for 20 minutes. Serve with warm bread.

Nutrition Facts : Calories 264.3, Fat 9, SaturatedFat 2.3, Cholesterol 94.4, Sodium 902, Carbohydrate 16.9, Fiber 1.6, Sugar 4.7, Protein 27.6

5 cups chicken broth
2 lbs boneless skinless chicken thighs
2 (8 ounce) cans low-fat cream of chicken soup
2 (8 ounce) cans low-fat cream of mushroom soup
5 stalks celery
2 large carrots
1 large yellow onion
3 garlic cloves
1 (7 1/2 ounce) can biscuit dough, Refridgerated, Butter Flavor (Not Buttermilk )
pepper

THE BEST CHICKEN AND DUMPLINGS

The best things take a little work, and these are SO worth the extra effort. This is one of those recipes that you'll be remembered for long after you're dead! Oh, and go ahead and double the dumplings, because I promise you'll want them. My mom was famous for these, and I can only imagine she'd want me to share this recipe with everyone I can.

Provided by SilverOpera

Categories     One Dish Meal

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 13



The Best Chicken and Dumplings image

Steps:

  • Start with the soup. Chop all the veggies.
  • In the biggest pot you have, saute the veggies in olive oil until the onions are soft.
  • Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts.
  • Cook for about 30 minutes, until the chicken is done.
  • Take the chicken out, shred it, and return it to the soup.
  • Now for the good part: the dumplings. Mix all the dry ingredients.
  • Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture.
  • Now knead it until it forms a nice dough-y texture.
  • Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches.
  • With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live.
  • Drop the dumplings one by one into the soup. Don't stir it for a few minutes.
  • The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong.
  • Simmer at least another 45 minutes, or as long as you like.
  • Put on your fat pants and go to town.

Nutrition Facts : Calories 347.9, Fat 15.5, SaturatedFat 4, Cholesterol 35, Sodium 428.3, Carbohydrate 35.3, Fiber 5.1, Sugar 4.4, Protein 17.9

1 large onion, chopped
3/4 cup carrot, chopped
3 stalks celery, chopped
2 tablespoons olive oil
3 chicken breasts
64 ounces chicken stock
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon powdered thyme
1/4 cup shortening
1/2-2/3 cup milk
1 teaspoon seasoning salt

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13



Grandmother's Chicken 'n' Dumplings image

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

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