Chicken And Drop Dumplings Recipe

This chicken stew recipe is topped with easy fluffy drop dumplings for a hearty, satisfying comfort-food offering. The dumplings, …

Ratings: 97
Category: Entree, Dinner
Calories: 1567 per serving

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Add parsley, pepper, and cook for another 10 minutes. When vegetables are tender add chicken. Adjust seasoning by adding salt and extra …

Rating: 5/5(1)
Total Time: 1 hr
Category: Stocks
Calories: 528 per serving

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Chicken and Drop Dumplings; Chicken and Drop Dumplings. Sign Up For Paula's Newsletter. Submit. Find Paula on The Best of Paula. Deen Brothers. Paula Deen Home. Magazine. Cookbooks Receive weekly recipes and updates from Paula. Never miss a tasty treat again! Submit. I'm not interested

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Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. …

Rating: 5/5(90)
Total Time: 1 hr 35 mins
Category: Dinner, Lunch
Calories: 470 per serving
1. In a shallow bowl, mix 1/2 cup flour, salt and pepper.
2. Add chicken, 1 piece at a time, and toss to coat; shake off excess.
3. In a 6-qt. stockpot, heat oil over medium-high heat.
4. 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.

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Place a heavy 6 quart stock pot or preferably a cast iron dutch oven on the stove top to heat over medium high heat while you begin preparations for the chicken. Put another saucepan of water on the stove to boil ( 2-4 quarts). Melt the butter in the dutch oven on the stove top. Place the flour into a paper sack.

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This recipe, which features easy drop dumplings is the best recipe for when you want a hearty chicken stew in half of the time of traditional recipes. I love soup season and, as soon as the temperature drops, this quick and easy Chicken and Dumplings recipe begins to make a regular rotation in my dinner lineup.

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Whisk together 2 cans of cream of chicken soup with 1-3/4 cup of low sodium chicken broth and 1 cup of water. Add the pepper, rosemary and thyme above, omitting the salt. Cover and cook on low for 7 hours. Turn cooker to high. Prepare dumplings as above and drop into top of broth.

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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.

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Mix first three ingredients. Sift flour and baking powder (2 teaspoons of baking powder to 1 cup flour). Add to mixture - if too thin, add flour, if too thick, add milk.

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Strain broth into a large bowl or pitcher, discarding bay leaf and loose bones or skin; set broth aside. Melt butter in the (now empty) pot then cook celery, carrots and onion over medium heat for 10 minutes. Add flour, stir well, then continue cooking for 5 minutes. Slowly stir reserved broth in with vegetables.

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Drop dumpling batter by tablespoonfuls into broth mixture, allowing room for expansion. Cover; reduce heat and simmer 15 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter.

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Fluffy Northern drop-style dumplings, aka "swimmers," don't require very much time at all because there's no drying phase involved (like that employed by Southern-style Chicken and Rolled Dumplings). So, a typical procedure goes like this: Boil the butter and liquid together, add the flour, beat until the mixture is cool, then work in the eggs.

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Great recipe for Easy Weeknight Chicken & Drop Dumplings. This is a quick and easy, but delicious, chicken and dumplings dish that I enjoy whipping up when I don't have time to make a "long version". This still looks like a lot of ingredients, but I promise it …

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Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 …

Author: Alton Brown
Steps: 7
Difficulty: Easy

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Polish Chicken and Dumplings. Rating: 4.5 stars. 173. This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. By SLOEFINGER. Herbed Dumplings. Save.

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Add milk and chicken stock and quickly stir to combine until smooth. Bring the mixture to a boil and add cooked chicken, thyme, black pepper and salt. Let soup simmer, uncovered. While the mixture is simmering, make the dumplings by whisking together the dry homemade dumplings ingredients into a large bowl.

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Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

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Frequently Asked Questions

How to make homemade chicken and drop dumplings?


  • Using a pastry blender, cut the shortening into the flour until it is mealy; add chives. ...
  • In a large soup pot, add the chicken and top with celery, onion, carrots, chicken stock, chicken base, salt, pepper, rosemary and thyme. ...
  • Strain the stock into another container if desired, returning the broth back to the pot. ...

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Can you make chicken and dumplings in a crock pot?

Crock Pot Chicken and Dumplings is the perfect comfort food for cold weather. This easy chicken and dumplings recipe uses Pillsbury refrigerated biscuits, condensed cream of chicken soup and frozen mixed vegetables. This slow cooker recipe takes just over five hours from start to finish and serves four people.

How do you make chicken and dumplings?


  • Cook the chicken. Preheat oven to 350F degrees. ...
  • Start preparing the dumplings. Once the chicken is cooked, shred it with two forks. ...
  • Cut butter into flour . ...
  • Roll out dumpling dough. ...
  • Cut out dumpling shapes. ...
  • Warm up broth and chicken. ...
  • Begin adding dumplings to the pot. ...
  • Let dumplings cook. ...
  • Serve it up. ...

How to make chicken and dumplings without milk?


  • 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

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