THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. 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 pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
DEES CHICKEN AND DUMPLINGS
I've been cooking this a long time. I don't know where the recipe came from, but it's good with big fluffy dumplings. It's really easy to make and extends the chicken.
Provided by Dienia B.
Categories Chicken
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken with water covering chicken in soup pot with tight lid.
- Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
- Chop chicken in bite size pieces.
- Add back to soup pot with onion, peas, salt and pepper.
- Add 2 more cups water.
- Bring back to boiling.
- In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock. You can add 1 tablespoon parsley or finely chopped chives if you want.
- Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
- Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.
Nutrition Facts : Calories 494.5, Fat 27.2, SaturatedFat 7.2, Cholesterol 106.8, Sodium 817.3, Carbohydrate 29.8, Fiber 2.2, Sugar 2.1, Protein 30.9
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