EASY CHICKEN AND DUMPLINGS WITH VEGETABLES
For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary.
Provided by LUCYBARRON
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
- Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.5 g, Cholesterol 23.7 mg, Fat 5 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 796.6 mg, Sugar 4.2 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
CHICKEN STEW WITH PARSLEY DUMPLINGS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
CHICKEN AND PARSLEY DUMPLINGS
Make and share this Chicken and Parsley Dumplings recipe from Food.com.
Provided by Chef Gerard
Categories Chicken
Time 1h
Yield 8 oz Bowls, 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE DUMPLINGS:.
- Combine and sift flour, baking powder and salt.
- Add milk and mix lightly.
- Do not overmix.
- Consistency should be slightly softer than biscuit dough.
- FOR THE STEW:.
- Saute onions in melted butter until soft.
- add flour.
- Stir and cook slowly for 10 minutes.
- do not brown.
- Add hot stock.
- stir until thickened and smooth.
- Add hot milk and cream and blend well.
- Saute peppers, carrots and celery until soft add to stew.
- Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
- Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
- Cover and bake 20 minutes at 350°F or until dumplings are cooked.
7-VEGETABLE CHICKEN STEW WITH DUMPLINGS
A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!
Provided by Lennie
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
- Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
- Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
- Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
- Note: to reduce sodium content in this recipe, replace stock with water.
CHICKEN AND DUMPLINGS WITH VEGETABLES
This is a great all-in-one dish and so yummy and comforting on a cool day. It can be served with a salad.
Provided by Trisha W
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
- Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
- Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
- In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
- Reduce heat to low.
- Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
- Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.
Nutrition Facts : Calories 371.3, Fat 11.7, SaturatedFat 2.8, Cholesterol 49.6, Sodium 788.6, Carbohydrate 41, Fiber 4.6, Sugar 4.9, Protein 25.9
CHICKEN-VEGETABLE SOUP WITH DUMPLINGS
Mmm, dumplings. Even Mom couldn't make this heartwarming soup better-or easier!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
- In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
- Cook uncovered 10 minutes. Cover and cook 15 minutes longer.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 1/2 g
PARSLEY DUMPLINGS
Categories Milk/Cream Herb Side Steam Vegetarian Quick & Easy Parsley Bon Appétit
Number Of Ingredients 9
Steps:
- Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
- Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.
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BA'S BEST CHICKEN AND DUMPLINGS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (57)Estimated Reading Time 7 minsServings 6Total Time 1 hr 20 mins
- Bring chicken, leek, whole carrot, whole celery stalk, half of onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot. Cook, uncovered, until chicken is cooked through, 40–50 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Shred meat from thighs and legs, discarding skin, bones, and excess fat. Cover meat with foil to keep warm; set aside.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour stock back in, and bring to a simmer. Stir in 1 Tbsp. plus 1 tsp. salt.
- Heat ¼ cup plus 1 Tbsp. schmaltz in a large skillet over medium. Cook chopped carrot, chopped celery, and remaining onion, stirring occasionally, until vegetables are softened but not completely tender, 8–10 minutes; season with salt and pepper. Add ½ cup flour and cook, stirring, until vegetables are coated, about 1 minute. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, 10–15 minutes.
- Meanwhile, whisk baking powder, baking soda, 1 tsp. salt, ¼ tsp. pepper, and remaining 1 cup flour in a medium bowl. Whisk buttermilk and remaining 3 Tbsp. schmaltz in a small bowl. Fold buttermilk mixture into dry ingredients just until dough comes together (be careful not to overmix or dumplings will be tough).
CHICKEN AND DUMPLINGS WITH VEGETABLES RECIPE
From pillsbury.com
4.5/5 (10)Category EntreeCuisine Soul FoodTotal Time 55 mins
- In 4-quart saucepan or Dutch oven, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink.
- Add frozen mixed vegetables, broth, parsley, salt and poultry seasoning. Heat to boiling, stirring occasionally. In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil.
- Reduce heat to low. Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving.
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