Chicken And Dumpling Recipes

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3 hours ago Polish Chicken and Dumplings. Rating: 4.52 stars. 178. 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.

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3 hours ago 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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6 hours ago Directions. 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 …

Rating: 4.3/5(159)
Calories: 400 per serving
1. 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.
2. 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.
3. 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.

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3 hours ago 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 …

Rating: 5/5(87)
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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5 hours ago Step 1. Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry …

Rating: 5/5(36)
Total Time: 2 hrs 33 mins
Servings: 8
Calories: 405 per serving
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.
2. 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.
3. Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
4. 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.

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5 hours ago 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 …

Rating: 5/5(185)
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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7 hours ago 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 …

Rating: 4.5/5(356)
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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3 hours ago 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; …

Rating: 5/5(140)
Total Time: 2 hrs 20 mins
Servings: 6
Calories: 349 per serving
1. 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.
2. 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.
3. 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.

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Just Now 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 …

Rating: 5/5(6)
Total Time: 30 mins
Category: Stew
Calories: 734 per serving
1. 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.
2. 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.
3. 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.
4. GARNISH tops of dumplings with parsley or chives.

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1 hours ago 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

Rating: 5/5(136)
Total Time: 30 mins
Servings: 4

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3 hours ago Step 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Advertisement. Step 2. Cover, and cook for …

Rating: 5/5(9.8K)
Calories: 385 per serving
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

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8 hours ago To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 …

Rating: 5/5(305)
Author: Tyler Florence
Servings: 6-8
Category: Main-Dish
1. For the stock:
2. Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.
3. When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
4. For the dumplings:

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6 hours ago Rachael's Rotisserie Chicken Dumplings with Egg Noodles Rachael Ray Show. brodo, granulated onion, grated nutmeg, eggs, parmigiano reggiano cheese and 15 more.

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9 hours ago 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 …

Rating: 5/5(4)
Category: Main-Dish
Servings: 4
Total Time: 1 hr 15 mins
1. 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.
2. 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.
3. 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.
4. 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.

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5 hours ago This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version …

Rating: 4.5/5(40)
Total Time: 3 hrs 5 mins
Category: Entree
Calories: 680 per serving
1. Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
2. Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
3. In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
4. In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

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7 hours ago Also, hope you like this recipe for Chicken and Dumplings. It's so simple but it's always been one of my favorites! Reply. Dave. July 28, 2019 at 3:11 pm. How about biscuit …

Ratings: 159
Calories: 348 per serving
Category: Main Course
1. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes.
2. Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.
3. You can combine it all using a fork or a pastry cutter or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
4. Now pour in the milk. You want to measure out a little less than a cup. Mix it all together. Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.

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7 hours ago Chicken and Dumpling Recipes. Enjoy this comfort food staple in the comfort of your own home by trying out some of our favorite chicken and dumplings recipes. See More. More Chicken: Baked Chicken Barbecued Chicken Chicken and Dumplings Chicken Breasts Chicken Curry Chicken Drumsticks Chicken

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1 hours ago Cover pot and simmer for 20 minutes. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring …

Rating: 5/5(3)
Category: Main Dish, Soup
Servings: 8
Total Time: 45 mins
1. Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
2. Melt butter in a pot over medium-high heat.
3. In two batches, brown chicken on both sides and remove to a clean plate.
4. In the same pot, add diced onion, carrots, and celery.

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8 hours ago Remove chicken and shred with two forks. While soup is simmering, make dumplings: In a large bowl, whisk together flour, baking …

Rating: 5/5(18)
Total Time: 1 hr 5 mins
1. Make soup: In a large Dutch oven over medium heat, heat oil.
2. Add onion, carrots, and celery and cook until tender, 5 minutes.
3. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute.
4. Add broth, chicken, and thyme to pot and bring to a boil.

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8 hours ago Combine the chicken and 2 teaspoons of the salt with 2 quarts of water in a Dutch oven. Cover and bring to a boil. Reduce the heat to medium and add the pepper, onion, and celery leaves. Simmer

Rating: 3/5(151)
Servings: 6
Occupation: Editor
Total Time: 1 hr 15 mins

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5 hours ago Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of …

Rating: 5/5
Category: Dinner, Poultry, Soups And Stews, Main Course
Cuisine: American
Total Time: 2 hrs
1. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
2. Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
3. Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
4. Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don’t have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it’s all a pale golden brown, about 2 to 3 minutes.

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7 hours ago Step 1. Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer …

Rating: 4/5(3)
Total Time: 1 hr 50 mins
1. Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
2. Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
3. Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.

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Just Now Method. Heat the chicken stock: In a medium pot add the chicken stock and bring it up to a gentle simmer. Brown the chicken: In a large (8-quart …

Rating: 4.4/5(90)
Calories: 638 per serving

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4 hours ago Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. …

Rating: 3.5/5
Calories: 517 per serving
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. 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. Serve the chicken and dumplings sprinkled with parsley.RELATED: How to Make Delicious Dumplings in Minutes

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1 hours ago Instructions. In a large Dutch oven, bring 1 quart water, chicken, and next 5 ingredients to a boil over medium-high heat; reduce heat, and simmer for 10 to …

Estimated Reading Time: 1 min

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6 hours ago 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, …

Rating: 4.9/5(24)
Calories: 695 per serving
Category: Main Course
1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4 to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
3. Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
4. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately, sprinkled with additional minced fresh parsley.

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Just Now Preparation. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. …

Rating: 97%
Total Time: 35 mins
Category: Dinner
1. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
2. Add carrot and onion and cook until just tender, about 3 minutes.
3. Add the garlic and stir for another minute, until fragrant.
4. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.

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8 hours ago Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes. Step 3. Meanwhile, make dumplings: In a …

Rating: 5/5
Total Time: 1 hr
1. 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.
2. 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.
3. 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.
4. 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.

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6 hours ago Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings. For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a …

Rating: 5/5(17)
Total Time: 3 hrs 20 mins
Category: Stocks
Calories: 1018 per serving
1. Boil 3 quarts water in a large pot.
2. Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
3. The liquid will reduce by 1/3.
4. When chicken is cooked, remove it and set aside.

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8 hours ago Directions. In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken

Rating: 5/5(117)
Category: Dinner, Lunch
Servings: 6
Total Time: 30 mins
1. In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes.
2. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer. , For dumplings, mix biscuit mix and milk until a soft dough forms.
3. Drop by tablespoonfuls on top of the simmering liquid.
4. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.

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Just Now Ingredients 2 cups flour 1/2 teaspoon baking powder 1 pinch salt 2 tablespoons butter 1 cup milk 2 quarts chicken broth 3 cups cooked chicken How To Make Homemade Chicken and Dumplings In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender.

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8 hours ago For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and …

Rating: 5/5(209)
Steps: 5
Difficulty: Easy
Total Time: 1 hr 20 mins
1. For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
2. In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
3. For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
4. Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.

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9 hours ago Instructions. Combine chicken, onion, carrots and celery in a large pot. Season to taste. Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or …

Rating: 4.9/5(381)
Calories: 464 per serving
Category: Main Course
1. Combine chicken, onion, carrots and celery in a large pot. Season to taste.
2. Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
3. Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
4. Gently add dumplings to broth. Simmer 15-20 minutes or until tender.

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3 hours ago Homemade chicken and dumplings are only as complicated as you make them, and this recipe couldn't be any easier. Pure comfort food at its best, our chicken and …

Servings: 6-8
Total Time: 1 hr 40 mins
Category: Food, Dinner
1. Bring chicken, 1 teaspoon salt, pepper, and broth to a boil in a large saucepan over medium. Cover, reduce heat to medium-low, and simmer 15 minutes or until done; remove chicken and reserve broth.
2. Cool chicken 30 minutes; skin, bone, and shred or chop chicken, discarding skin and bones. Add chicken to broth.
3. Melt butter in a stockpot over medium-high. Add carrots, celery, and onion; sauté 5 to 7 minutes or until vegetables are softened and lightly browned.
4. Add thyme, broth mixture, and 1 cup milk. Bring to a light boil; reduce heat, and simmer 10 to 15 minutes.

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4 hours ago 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 …

Rating: 5/5(468)
Difficulty: Intermediate
Category: Main-Dish
Steps: 3
1. Dice tenders into bite size pieces and set aside. Wash hands.
2. 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.
3. 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.

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1 hours ago In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not …

Rating: 4.5/5(698)
Category: Entree
Servings: 4
Total Time: 30 mins
1. In 3-quart saucepan, place 1 1/2 cups milk, the frozen peas and carrots, chicken and soup. Heat to boiling over high heat, stirring frequently. Reduce to a simmer.
2. In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not submerge dumplings in liquid. Sprinkle with paprika.
3. Simmer over low heat 10 minutes. Cover; cook 8 to 12 minutes longer or until dumplings are cooked through.

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9 hours ago Once the dumplings are in the broth, cover and simmer on low for 10 minutes, gently flipping halfway through cooking with a spoon. The dumplings evenly cook with the steam, while the broth adds more flavor.

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8 hours ago Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, …

Rating: 4.5/5
Calories: 731 per serving
Category: Dinner Ideas
1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
3. Add flour and stir to combine. Cook for 1 minute.
4. Add evaporated milk and chicken stock and quickly stir to combine.

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9 hours ago Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking …

Cuisine: American
Category: Entree
Servings: 6
Total Time: 2 hrs 20 mins
1. Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to a simmer. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
2. Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite-sized pieces.
3. Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter, and milk in a stand mixer. If you don't have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix to form balls.
4. Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite-size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.

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Just Now How to Make Chicken and Dumplings. Add the chicken stock, onion, carrot, celery, garlic, bay leaf, thyme, salt, black pepper, and sage to a 5-quart pot with a lid. Stir. Bring up to a boil. Whisk in the flour slurry, and then turn heat down to a simmer. Cover the pot and simmer for 15 minutes, stirring occasionally.

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8 hours ago Low Fat Bisquick Chicken and Dumplings Recipe. 3 hours ago Clean four stalks of celery and add, whole add seasonings, fresh veggie is wanted, and chicken. Simmer with lid on for 4-5 hours. When done, you can disguard the onion and celery and shred chicken and add back to broth. You can add cornstarch ifyou want to thicken the broth. Mix Bisquick dumplings

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4 hours ago Chicken and Dumplings – 2 ½ cups low sodium chicken broth – 2 boneless skinless chicken breasts – 3 large carrots peeled and chopped – 2 ribs celery chopped – ½ medium onion finely chopped – 2 medium potatoes cut into 1/2″ pieces or 10 baby potatoes, quartered – ½ cup frozen peas – 2 teaspoons minced garlic – 1 teaspoon salt – ½ teaspoon dried parsley – ¼ teaspoon

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5 hours ago Bring the milk and chicken broth mixture to a low boil, and then add the cooked chicken, thyme, pepper, and salt. Simmer uncovered for 12 minutes. In the meantime, prepare the dumplings. In a large bowl, mix together the flour, baking powder, pepper, salt, and thyme. Add in the milk and melted butter.

Rating: 5/5(6)
Total Time: 50 mins
Category: Dinner, Main Course
Calories: 657 per serving

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1 hours ago Dumpling Recipe. Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can …

Rating: 5/5(19)
Category: Main Course
Cuisine: American
Estimated Reading Time: 3 mins
1. Chicken Instructions
2. Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
3. Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares

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1 hours ago Carrot Chicken Dumplings. Since the child went to elementary school, in order to ensure the nutrition and energy the child needs in the morning, the daily breakfast has been prepared at home. Speaking of breakfast, the child’s favorite is pasta, especially the fried dumplings with crispy outside and tender inside. My child eats it 3 times a week.

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Frequently Asked Questions

How do you make chicken and dumpling?

Directions Place the chicken, salt, water, vinegar, onion, carrots and celery in a large stockpot, adding more water, if necessary, to cover chicken. Remove meat from bones; discard skin and bones. To make dumplings, combine flour and salt. Turn dough onto floured surface; knead in additional flour to make stiff dough.

What side dishes go well with chicken and dumplings?

The most favorite side dish that many people choose when asking ‘what dish goes well with Chicken and Dumplings’ is a green salad dish. Some kinds of salad they often have are: Creamy cranberry apple salad. Coleslaw with cabbage. Coleslaw with a yeast roll. Potato salad. Pea salad. Mixed salad of different veggies and mayonnaise.

Can you make chicken and dumplings in a crock pot?

Directions Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, 3 hours. Discard thyme and bay leaf, then shred chicken with two forks.

What goes good with chicken and dumplings?

Other green vegetables that are used to eat with chicken and dumplings you can also try are green beans cooked with bacon, cucumber with sour cream, steamed broccoli, sweet peas, stewed tomatoes, steamed carrots, yellow squash, fried eggplants, and green leafy vegetables.

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