Moms Chicken And Dumplings Recipes

SIMPLY DELICIOUS CHICKEN AND DUMPLINGS

Steps:

• In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all the seasonings, salt through pepper. Cook until the vegetables are starting to soften, about 5 - 8 minutes.
• Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.
• To make the dumplings, whisk together the flour, baking powder and salt. Whisk together the milk and melted butter. Pour the milk mixture into the flour mixture and stir together with a spatula until a smooth ball of dough forms.
• Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.
• Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
• Serve immediately.

MOM'S SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• 1. Cook chicken breasts. Cool and cut into bite-sized pieces, set aside while making the dumplings.
• 2. DUMPLINGS: In a large bowl, mix together flours and shortening until mixture resembles a coarse meal. Add milk a little at a time and mix until it forms a soft dough. On a floured surface, roll or pat out dough to about 1/4" thickness. Cut into small squares using a pizza wheel. Squares do not have to be uniform. NOTE: You may also drop dumplings by heaping teaspoons into broth, but we prefer them rolled out and cut.
• 3. BROTH: In a large Dutch oven, combine broth, soups, and hot sauce and bring to a boil. Add chicken and then add dumplings one at a time and stir very lightly, sprinkle with black pepper. Return to boil and reduce heat. Cover and simmer for about 15 to 20 minutes or until dumplings are cooked and sauce has thickened. If sauce is too thin, mix a couple of tablespoons flour and water and mix into a pourable paste. Add to broth to thicken.
• 4. SPECIAL NOTE: It is very important to add the dumplings one at a time. Do not add them all at once or you will have one big clump.

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS

Steps:

• In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

MOM'S CHICKEN AND DUMPLINGS (SLOW COOKER VERSION)

Steps:

• Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
• Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper.
• Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.

MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)

Steps:

• In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
• Remove the bones and discard. Set the meat aside.
• Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
• Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
• Prepare dumplings.
• Beat eggs and water in a large bowl.
• Gradually add flour, mixing with a whisk 'til it thickens.
• Switch to a spoon and mix 'til a soft dough forms.
• Turn out on a floured board, knead for 1-2 minute.
• Divide into 3 parts.
• Roll out to about 3/16 of an inch thick.
• Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
• Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
• Cook 'til tender about 15 minutes.
• Add chicken meat. Cook 'til heated through.
• Salt and pepper to taste.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Place chicken in large pot, cover completely with water.
• Boil chicken until cooked through.
• Remove chicken and let cool.
• When chicken is cool begin pulling meat from the bird.
• Meanwhile, when broth is still warm add chicken soup base/boullion.
• Season to your tastes, I use approx.
• 2 tablespoon.
• Some people may want more.
• You may also add salt and pepper if you choose.
• The broth will be fairly salty, so I would taste to be sure.
• Mix flour and broth to create dough.
• You will mix 1/2 cup of flour for every cup of dough.
• I would begin by starting with 1/2 cup of flour to 1 cup of dough, as that makes quite a bit.
• Repeat if you want to double the recipe.
• Stir, and then work with hands to form dough.
• This dough will be sticky.
• Place on well floured surface, cover outside of doughball with flour, so rolling pin won't stick.
• Turn chicken broth up to about medium heat, you want it really hot, but not to the point of boiling.
• Roll dough out to approximately the width of 1/8 inch.
• Cut into long strips, and then cut long strips into sections approximately 2 inches long.
• When broth is ready begin dropping dough strips into pot.
• Do not stir, just push down to bottom of pot.
• When dumplings are done, add chicken meat.

MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)

Steps:

• In a stock pot or dutch oven saute onions in butter until tender.
• Add water until pot is about 1/3 full.
• Add chicken thighs, garlic powder, salt, pepper and paprika.
• Make sure water is covering the chicken, if not add more until it just covers.
• Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
• In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
• Make a well in the center and drop in the egg and about 1/2 cup water.
• Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
• In a different large pot from chicken, boil water.
• Drop dumpling mixture by the teaspoon into the boiling water.
• (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
• When dumplings start floating on top, remove them with a slotted spoon or drain them.
• You may have to reduce the heat to see when they are floating.
• About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
• After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.