Grandmas Creamy Chicken And Dumplings Recipes

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CREAMY CHICKEN AND DUMPLINGS

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13



Creamy Chicken and Dumplings image

Steps:

  • In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  • In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 tablespoons chopped fresh parsley

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

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24



Grandma's Chicken 'n' Dumpling Soup image

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

OLD FASHIONED CHICKEN AND DUMPLINGS

This is comfort food that can't be beat!

Provided by Karena

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

Yield 20

Number Of Ingredients 13



Old Fashioned Chicken and Dumplings image

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

GRANDMA ALMA'S CHICKEN AND DUMPLINGS

Provided by Cat Cora

Time 1h30m

Yield 4 servings

Number Of Ingredients 24



Grandma Alma's Chicken and Dumplings image

Steps:

  • Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
  • Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
  • Yield: 2 to 4 servings as a side.

1 (3 pound) broiler-fryer chicken, with skin removed and cut up
6 plus 1-1/4 cups water
1 tablespoon salt
1 teaspoon pepper
1 cup milk
2 tablespoons of oleo (butter or margarine)
1 cup flour,sifted
6 cups chicken broth (from cooking the chicken)
1 cup water
Black pepper, to taste
Salt, to taste
6 teaspoons baking powder
3 cups flour, sifted
3 tablespoons of chicken fat
1 cup milk
Salt, to taste
1 cup self-rising flour or all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar sliced dill pickles (hamburger pickles)
4 cups vegetable or canola oil, to fry
1 cup buttermilk
Salt, to taste

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



Grandma's Chicken and Dumplings image

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

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

GRANDMA'S CREAMY CHICKEN AND DUMPLINGS

Provided by My Food and Family

Categories     Home

Time 6h

Number Of Ingredients 8



Grandma's Creamy Chicken and Dumplings image

Steps:

  • Put the chicken, cream of chicken soup, milk, water, celery, carrots, and chicken broth in a crock-pot.
  • Cook on low, usually 4-6 hours, till the chicken falls apart.
  • About 30-minutes before you are ready to eat, prepare the biscuits as the package indicates. Spoon drop the biscuits in the soup let them cook for usually 30 min-1 hour. The dumplings will look soggy at first. Once they firm up and look like dumplings, they are done.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

5 boneless skinless chicken breasts
1 family size cream of chicken soup
1 can milk
1 cup water
2 celery stalks, sliced
1 can carrots
2 cans chicken broth
2 packet s powered biscuits

CHICKEN AND DUMPLINGS, GRANDMA STYLE

You can't get much more comfort food-y than this. No more mushy or yucky dumplings--these are wonderful. Very easy to make, and very delicious to eat!

Provided by ciao4293

Categories     Stew

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 18



Chicken and Dumplings, Grandma Style image

Steps:

  • For the chicken: Heat oil in a large Dutch oven or large covered skillet.
  • Add the chicken and brown for 2 minutes on each side.
  • Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
  • Bring to a boil, reduce heat and simmer for 30 minutes, covered.
  • Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
  • While carrots are cooking, remove the chicken from the bones.
  • Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
  • Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
  • For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
  • Make a well in the center of the dry ingredients and add the milk, egg and oil.
  • Stir quickly to make the batter.
  • For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
  • Cover and simmer for another 13-15 minutes, but DO NOT STIR.
  • Ladle servings into big bowls and eat up!

2 tablespoons olive oil
3 -4 lbs chicken pieces
1 small onion, chopped
2 celery ribs, thinly sliced
3 1/2 cups water, divided
1 bay leaf
3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
1 teaspoon salt
pepper
5 carrots, peeled and thinly sliced
1/3 cup all-purpose flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon fresh parsley, chopped
2/3 cup milk
1 large egg
1 tablespoon vegetable oil

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



Better Than Granny's and Easy Chicken and Dumplings image

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.

2 cups rotisserie-cooked chicken (cooked, pulled off bones)
4 (14 ounce) cans chicken broth
2 (10 1/2 ounce) cans cream of celery soup
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 (10 count) can buttermilk biscuits

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