Chicken And Dumpling Recipes

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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Bring chicken and dumplings back to your dinner table with easy to prepare recipes and helpful tips from the expert chefs at Food Network.

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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, …

Rating: 5/5(186)
Total Time: 3 hrs
Category: Stew
Calories: 937 per serving
1. 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.
2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3. Remove chicken and let stand until cool enough to handle.
4. Remove skin from chicken and tear meat away from bones.

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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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2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. 3. Drop strips, one at a time, into …

Rating: 4.5/5(375)
Total Time: 40 mins
Category: Entree
Calories: 640 per serving
1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

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Pros: Overall recipe was tasty and not over done, would make again with changes Cons: Recipe was unclear at times, took far too long to make, complicated, too much chicken, too few dumplings, dumplings deteriorated in cooking pot. Changes I would make: Double dumpling recipe, reduce amount of chicken, use canned stock instead of home made stock

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I only used the recipe for the dumplings, but added them to chicken & rice soup that I made. My husband and 3 year old absolutely loved it! I have tried many dumpling recipes that were more of a explosive dough covering than individual dumplings, so I was glad that these stayed in separate bite sized pieces.

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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).

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Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to

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Simmer and whisk until slightly thickened, about 8 to 10 minutes. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined.

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Step 1. 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. Advertisement.

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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

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Remove chicken and shred with two forks. While soup is simmering, make dumplings: In a large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk

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Stir in frozen dumplings in batches, continuing to stir to keep dumplings from sticking to bottom of pan. Return to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until dumplings are tender, about 30 minutes. Stir in chicken, thyme, and parsley, and cook for 10 minutes. Serve immediately.

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The downfall of the recipe was the "dumplings". I added the biscuits as directed, and gave them a little stir to coat with the sauce. But they still were just biscuits. So I wound up with a tasty but pasty chicken base, with biscuits on top. This is an OK recipe for cooking flavorful chicken, but it is not an authentic dumplings recipe.

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Our old-fashioned chicken and dumplings recipe features tender chicken, hearty homemade dumplings, and is loaded with fresh carrots, celery and onions.. Mémère’s Old Fashioned Chicken & Dumplings. Chicken and dumplings is an easy, filling, and delicious recipe! Tender white meat chicken, soft from-scratch dumplings, and fresh vegetables …

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Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl.Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes.

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Frequently Asked Questions

How to make classic chicken and dumplings?

Instructions

  • Preheat oven to 350F degrees. ...
  • Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
  • Bake chicken for about 45 minutes. ...
  • Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings ...

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How to make chicken and dumplings in an instant pot?

Steps

  1. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. ...
  2. Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. ...
  3. Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. ...

How do you make chicken and dumplings?

HOW TO MAKE OLD-FASHIONED 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. ...

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.

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