Irish Chicken And Dumplings Recipes

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
• Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot.
• Add peas and cook only 5 minutes longer.
• Add dumplings.
• To make dumplings: Mix baking mix and milk until a soft dough forms.
• Drop by tablespoonfuls onto BOILING stew.
• Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

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.

Steps:

• In large saucepan, add condensed soup, chicken broth, water, celery, onions, garlic, poultry seasoning, pepper, chicken breast, potatoes and carrots.
• Bring to a boil, reduce heat to simmer and cover pan.
• Simmer on low for about 30 minutes.
• Remove chicken from the saucepan, shred into bite-sized pieces.
• Return chicken to pan and stir in peas.
• Mix bisquick, buttermilk, and fat free half-and-half or low-fat milk in medium size bowl and blend to make a soft dough (if runny, add a little more bisquick).
• Drop by tablespoonfuls into the simmering stew.
• Cover pan and simmer on low for 20 minutes.
• Uncover pan and simmer 10 minutes longer. Serve hot.