Hearty Chicken And Dumplings Southern Style Easy Recipes

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garliconions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
• Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes.
• Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
• Per Serving: Calories: 376; Total Fat; 10 grams; Saturated Fat: 3 grams; Protein: 37 grams; Total carbohydrates: 34 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 73 milligrams; Sodium: 360 milligrams

Steps:

• Place chicken breasts and butter in large stock pot. Salt and pepper to taste. Fill stock pot with chicken broth until chicken is covered by an inch or so. Slowly simmer chicken until falling off bone. Remove chicken and place in refrigerator or freezer to cool rapidly for handling later. Add more chicken broth and cover stock pot and keep at simmering temp. On large flat surface for rolling out dumplings, make circle with 4 cups of plain flour, leaving center open. In the center add egg, salt, 1 cup of hot chicken broth from pot. Slowly incorporate with flour with hands. Be careful though. The dough will be very hot at first and stick to you like napalm! But tough it out! Once well kneaded, pinch off thirds and roll out with rolling pin using extra flour on pin and on dough so it won't stick. Roll out approximately 1/16 inch thick. Roll it thin. Score into 1"x2" strips. Lift and place on separate plate, flouring both sides of dumplings so they won't stick to one another. Repeat until all dough is used. Next steps must be followed exactly: uncover broth. Bring it to a high rolling boil. Add all dumplings at one time, give it a quick stir to separate dumplings. Cover with lid, turn heat down to medium-low or lower if it starts to boil over. Cook for 20 minutes, but do not remove lid during cooking. Do not peek, do not stir! While dumplings are cooking: skin and de-bone chicken then shred into bite sized pieces. After dumplings are done, fold in chicken; being careful not to tear the dumplings apart. Also you can use the spoon to separate any dumplings that may have stuck together during cooking. They readily come apart. Enjoy! Like any kind of stew or soup, they are much better the next day! Keep some broth on hand to help stretch the dish out.

Steps:

• Place chicken in a heavy 5 quart stockpot with water to cover.
• Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
• Bring to a boil, reduce and simmer for 1 1/2 hours.
• Skim scum if needed.
• Remove chicken and set aside to cool.
• Remove meat and return bones to pot.
• Simmer for 1 hour more.
• Strain well and remove any fat you can.
• Dumplings------------------.
• Combine flour, soda, salt.
• Cut in shortening until flour resembles coarse crumbs.
• Add the stock, buttermilk and thyme.
• Stir to make a stiff dough-and it will be stiff.
• Turn out onto a floured board and knead gently 6 times.
• Wrap in plastic and chill 1 hour.
• Bring strained broth to a boil, reduce to a simmer.
• Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
• Drop them into simmering stock and stir gently.
• Cook for 10 minutes, add the chicken and cook for 5 min more.
• Season with salt and lots of pepper.

Steps:

• Chicken Stock:.
• Wash chicken well.
• Place in large stockpot, cover with water and cook until tender.
• Remove chicken, celery and onion saving chicken stock and chicken.
• Discard onion and celery.
• Cool and debone chicken and return to stock.
• Heat to boil.
• Dumplings:.
• Mix all ing. except milk, as you would for pie crust.
• Add milk slowly until dough is soft enough to handle.
• Roll as thin as possible on floured board.
• Slice in 1&1/2 to 3 inch strips.
• Carefully drop dumplings in boiling broth.
• Cook 15 minutes They will plump up nicely.
• Do not half or double this recipe.
• This recipe is for those who can't make chicken and dumplings.

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
• While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
• After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.