Easy Chicken Or Turkey With Dumplings Recipes

EASY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
• Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
• Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
• Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
• Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

TURKEY AND DUMPLINGS

Steps:

• Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine.
• In a 10" skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
• While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over mix or you'll toughen the dumplings.
• I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can - leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
• After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
• TIP: This recipe has a high ratio of dumplings to broth - which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.

EASY CHICKEN OR TURKEY WITH DUMPLINGS

Steps:

• In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
• Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
• Separate the biscuits in half forming 2 rounds, then slice each round in half.
• Drop the biscuits into the simmering mixture one piece at a time then gently stir.
• Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

CHICKEN(OR TURKEY) AND DUMPLINGS

Steps:

• 1. Take dutch oven and place chicken inside. Fill with water until it covers the poultry. Season water with onion salt and pepper(not too much because you can always add more later). Turn on med-hi and cover.
• 2. Boil chicken until it starts to fall off the bone. Remove chicken from water(broth) and set aside to cool.
• 3. You may need to add a some water at this point because the broth will reduce as it cooks. (I added about a cup and a half) Add as you feel necessary, but don't over-do it and dilute the flavor.
• 4. Cut up celery stalks(and leaves), carrots and onions and place in simmering chicken broth with the can of chicken broth. Cover and cook until tender.
• 5. While veggies are cooking, pull cooled chicken off of the bone and tear into bite sized pieces, removing gristle, skin, and fat as you go. Set aside.
• 6. When veggies are tender, add cooked chicken and let simmer about ten minutes.
• 7. Mix dumpling according to box. Set Aside.
• 8. After about ten minutes, taste broth. Add more onion salt or pepper to taste.
• 9. Reduce heat to medium or med-lo(keep at a simmer). Drop heaping tablespoons fulls of dumpling batter on top of broth. Cook uncovered for ten minutes, then cook covered for ten minutes.
• 10. Remove from heat and let cool a few minutes.