Homemade Chicken And Dumplings Recipes

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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



Chicken and Dumplings I image

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

1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg

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



Chicken and Dumplings image

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.

1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil

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

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

CHICKEN AND DUMPLINGS

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10



Chicken and Dumplings image

Steps:

  • Remove skin from chicken and shred meat into large pieces. Set aside.
  • In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
  • In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
  • While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
  • Skim surface for any scum that has risen to top. Stir in chicken gravy.
  • With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
  • Ladle into bowls and serve piping hot.

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

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

CHICKEN AND DUMPLINGS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16



Chicken and Dumplings image

Steps:

  • Dice tenders into bite size pieces and set aside. Wash hands.
  • Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
  • Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
1 cup frozen green peas
Handful flat-leaf parsley, chopped

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

CHICKEN AND DUMPLINGS, OVEN BAKED

Make and share this Chicken and Dumplings, Oven Baked recipe from Food.com.

Provided by good2bdunn

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13



Chicken and Dumplings, Oven Baked image

Steps:

  • Preheat oven to 400 degrees.
  • FILLING.
  • Steam vegetables until just tender. Set aside.
  • My favorite vegetable combinations are broccoli, cauliflower and carrots or potatoes, corn, and carrots.
  • Melt butter in large frying pan over medium heat.
  • Add onion and saute for approximately 8 minutes.
  • Stir in flour and cook for an additional 2 minutes.
  • Add broth and milk. Stir until sauce has thickened.
  • Remove from heat and stir in parmesan cheese. It will become a nice creamy sauce!
  • Stir in vegetables and shredded chicken.
  • Pour filling into a 9 inch square casserole pan.
  • DUMPLINGS:.
  • Mix together dry ingredients.
  • Cut in shortening with pastry knife until mixture resembles coarse cornmeal.
  • Lightly mix in milk until forms a soft dough.
  • Drop by tablespoons onto filling.
  • Bake for 20 - 25 minutes.

1/4 cup butter
1/4 cup onion, minced
1/3 cup flour
1 3/4 cups chicken broth
1 cup milk
1/2 cup parmesan cheese, fresh grated
2 cups chicken breasts, cooked and shredded
2 1/2 cups vegetables, steamed (your choice)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1 cup milk

CHICKEN AND DUMPLINGS FROM SCRATCH

From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.

Provided by TerryWilson

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

Time 1h55m

Yield 6

Number Of Ingredients 24



Chicken and Dumplings from Scratch image

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.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 62.5 g, Cholesterol 159.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 24.1 g, SaturatedFat 23.9 g, Sodium 1421.9 mg, Sugar 6 g

¾ cup milk
3 tablespoons butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon chopped fresh parsley
¾ teaspoon salt
¼ cup club soda
3 cups chicken stock
1 (10.75 ounce) can condensed cream of chicken soup
3 medium skinless, boneless chicken breast halves
2 potatoes, cubed
1 yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½ green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed
1 lemon, thinly sliced
1 sprig fresh thyme
1 ¾ cups heavy cream
salt and ground black pepper to taste
2 tablespoons butter
1 cup chopped morel mushrooms
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped green onion, or to taste

CHICKEN AND DUMPLINGS

Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18



Chicken and Dumplings image

Steps:

  • For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
  • Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
  • For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
  • Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional

DELICIOUS CHICKEN AND DUMPLINGS

Tired of super salty, quick-prep chicken and dumplings, my hubby and I set out to create a simple homemade version. In 2004 we came up with this, and we've been making it (to rave reviews from guests) ever since! Straight forward and simple, the trickiest part is remembering to put the flour and milk in AND remove the Bay Leaf. We hope you enjoy this "comfort food" as much as we do!

Provided by SiouxzQzz

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



Delicious Chicken and Dumplings image

Steps:

  • Heat oil in Dutch oven (or a nice big pt that you have a lid for) on medium high heat, add cubed chicken and garlic. Stir; cooking until chicken is white.
  • Add broth, bouillon, salt, pepper, bay leaf, and fresh vegetables to create a stew. Bring to a boil.
  • Reduce heat on stew; simmer on low, covered, 30 minutes, or until chicken and vegetables are tender.
  • While stew simmers, open biscuits and set out on a plate (to rise) or make your own biscuits.
  • In separate container, mix flour and milk. After 30 minutes of simmering, remove bay leaf from broth, then whisk flour and milk into broth on stove. Stir well.
  • Add biscuits to top of stew. Cover and continue cooking on low heat 15 minutes.
  • Let stand a few minutes before serving.
  • VARIATION: Make homemade or Biquick biscuits instead of canned.

Nutrition Facts : Calories 701, Fat 37.3, SaturatedFat 9.5, Cholesterol 81.9, Sodium 1867.2, Carbohydrate 63.2, Fiber 4.8, Sugar 12.9, Protein 28.7

1 1/2 lbs chicken, boneless skinless breasts, cut into one-inch cubes
2 garlic cloves
2 tablespoons oil
3 cups vegetable broth (or water)
2 teaspoons chicken bouillon
1 teaspoon salt
1/4 teaspoon pepper, freshly cracked
1 bay leaf
1/2 onion, chopped
4 stalks celery, sliced
5 carrots, sliced
optional chopped fresh broccoli
optional 3 Tablespoons, fresh snipped parsley
optional corn (fresh or frozen)
1/3 cup flour
1/2 cup milk
14 ounces Pillsbury Grands refrigerated buttermilk biscuits (8 biscuits)

OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)

My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.

Provided by The Spice Guru

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Old Fashioned Chicken and Dumplings (Made Easy) image

Steps:

  • NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
  • MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
  • COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
  • GARNISH tops of dumplings with parsley or chives.
  • COVER then reduce heat to medium-low.
  • SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
  • LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
  • STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
  • LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
  • SERVE and enjoy.

3 cups chunked boneless skinless rotisserie-cooked chicken
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
1 dash black pepper
1 dash parsley flakes or 1 dash dried chives
1 dash poultry seasoning
1 pinch nutmeg
1/4 teaspoon snipped fresh rosemary (optional)
1 1/8 cups Bisquick
1/3 cup milk
1 dash parsley flakes or 1 dash dried chives
1 dash ground black pepper
snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)

FOOLPROOF CHICKEN AND DUMPLINGS

This is the way I make my chicken and dumplings. It is the perfect comfort food for a cold day. My husband does not like dumplings, so I boil some egg noodles on the side and add the chicken soup mixture for him, minus the dumplings. None of us care for boiled chicken so I use the rotisserie, which as a different dynamic and layer of flavor.

Provided by Sommer_K

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10



Foolproof Chicken and Dumplings image

Steps:

  • Shred rotisserie chicken into bite-sized pieces using 2 forks.
  • Melt butter in a stock pot on medium heat and add celery and onion.
  • Cook until vegetables are translucent.
  • Add water and chicken base and bring to boil.
  • Blend in cream of chicken soup, and then add salt, pepper, poultry seasoning and chicken.
  • Cover and simmer 30 minutes.
  • Bring to boil and add WHOLE biscuits (do not tear).
  • Cover and cook 10 minutes. (Do not remove lid during this cooking time.).
  • Reduce heat, remove lid and cut biscuits into bite-sized pieces using a serving spoon.

1 whole chicken
3 stalks celery, chopped finely
1 small onion, chopped finely
2 tablespoons butter
6 cups water
4 tablespoons chicken base
8 ounces biscuits
12 ounces cream of chicken soup
1 teaspoon poultry seasoning
salt and pepper

SIMPLE CHICKEN AND DUMPLINGS

This faster version of traditional chicken and dumplings uses canned broth. It is ready to eat in about a third of the time, thanks to chicken breasts and purchased biscuit mix.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Simple Chicken and Dumplings image

Steps:

  • In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil. , For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. , With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings.

Nutrition Facts : Calories 452 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 1431mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

4 cups chicken broth
1/2 cup sliced celery
1/2 cup sliced carrots
1 bay leaf
1-1/2 teaspoons dried parsley flakes, divided
2 cups biscuit/baking mix
1/4 teaspoon dried thyme
Dash ground nutmeg
2/3 cup milk
3 cups cubed cooked chicken breast

CHICKEN AND DUMPLINGS

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 12



Chicken and Dumplings image

Steps:

  • In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  • Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  • Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

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

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