BEST CHICKEN AND DUMPLINGS RECIPE
Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
- Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
- Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
- Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
- In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
- Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
- Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
- Press the dough balls down into the pot so that they are covered by the liquid.
- Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.
Nutrition Facts : Calories 999 kcal, Carbohydrate 91 g, Protein 51 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 191 mg, Sodium 1915 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving
GRANDMA'S CHICKEN AND SLIDERS
Grandma's Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.
Provided by HWC Magazine
Categories Mains
Time 3h
Number Of Ingredients 14
Steps:
- Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/
- Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)
- In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)
- Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for 1/2 hour.
- Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil
- Add sliders to broth (recipe below)
- While your chicken soup broth is cooking, make your sliders.
- Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.
- Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.
- Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.
- Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.
- Cut dough into long slices and then cut each slice into about 1.5 inches long.
- Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)
- Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)
- Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.
- The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.
- Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.
- We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.
- Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.
- Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.
- Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.
- We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)
Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 47 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 275 mg, Fiber 2 g, Sugar 4 g
CHICKEN AND "SLIDES" (AKA CHICKEN AND DUMPLINGS)
My grandma used to make this version of chicken "noodle" soup. Chicken is simmered in a rich, hearty broth along with carrots, onions and celery then simple dumplings (aka "slides") are added. They help thicken the soup as well as add flavor and texture.
Provided by Megan Mitchell
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle in the olive oil (enough to coat the bottom) and add the onion, celery, carrots, garlic, rosemary and thyme. Cook, stirring occasionally, until the veggies begin to soften, 5 to 6 minutes. Liberally season with salt and pepper. Add the chicken, stock and bay leaves. Stir, bring to a simmer then cover and cook over low heat for 35 minutes, stirring occasionally.
- In a small bowl, whisk together the flour, baking powder, baking soda, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg. In another small bowl, whisk together the egg and 1/4 cup water, then add to the flour mixture and whisk together until smooth.
- Make sure the soup is at a gentle simmer, then using a 1/2 teaspoon measure, scoop some of the batter, then slide it off with your finger into the soup. Make 5 or 6 dumplings at a time, let cook for 20 seconds, then stir and add another batch. You should have enough batter for 25 to 30 slides. Cook for 5 minutes longer, gently stirring, then ladle into bowls and top with torn parsley and pepper.
OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
Southern comfort!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 15
Steps:
- Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
- Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
- Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g
CHICKEN AND SLIDERS
This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!
Provided by Sharon Howard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g
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
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
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20 CHICKEN AND DUMPLINGS RECIPES
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Estimated Reading Time 5 mins
- Slow Cooker Chicken and Dumplings. Take it from the over 7,000 rave reviews, this easy slow cooker recipe makes a buttery, comforting pot of chicken and dumplings that will serve the whole family.
- Irish Chicken and Dumplings. This Irish comfort food dish is loaded with carrots, peas, and potatoes. "The ratings don't lie," says reviewer Leanna Brown Thorne.
- Chicken and Dumplings III. This is the perfect shortcut recipe for classic chicken and dumplings. All you need is chicken thighs, cream of celery soup, and refrigerated biscuit dough.
- Bacon Chicken and Dumplings. "This was incredible. I was craving a stick-to-your-ribs comfort food and this fit the bill," says reviewer CANDLEDREAMS.
- Lighter Chicken and Dumplings. Enjoy a down-home recipe with less guilt. "This is perfect comfort food," says reviewer Kristi S. "I had been looking for a good recipe for chicken and dumplings since my husband requested it, and this was simpler and lower in fat than most I found."
- Easy Slow Cooker Chicken and Dumplings. "Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection," says recipe creator Erin Krysten.
- Polish Chicken and Dumplings. "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," says recipe creator SLOEFINGER.
- Hearty Turkey Soup with Parsley Dumplings. Put yesterday's picked over turkey carcass to use with this hearty recipe. "I've been making turkey soup for 40 years and until today I would have said mine was better," says reviewer MISTY 179.
- Southern Style Chicken and Dumplings. "The dumplings really made this recipe," says reviewer Mad Scientist. "They were easy to make and if you treat the dough like pie dough and don't over mix, they come out so tender."
- Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings. "This is a soup for when the weather is bitter and you crave serious, starchy comfort food," says recipe creator Galley Wench.
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