EASY CHICKEN AND DUMPLINGS
Your family will love these Easy Chicken and Dumplings
Provided by The Southern Lady
Categories Main Course
Number Of Ingredients 7
Steps:
- Chicken Instructions
- Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
MOM'S SOUTHERN STYLE CHICKEN AND DUMPLINGS
This is a truly delicious recipe, but it was very difficult to get the exact amounts of ingredients. It's one of those handed down recipes where mom and grandma just said, "add a little of this and that." Please note that it may not take both cartons of broth. I usually add about 1 1/2 cartons and add the rest if I need to. The...
Provided by Elaine Bovender
Categories Casseroles
Time 45m
Number Of Ingredients 11
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.
SOUTHERN STYLE CHICKEN AND DUMPLINGS
A southern favorite and the hit of our family reunion in 1995!
Provided by Teresa C. Rouzer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 11
Steps:
- In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
- Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
- To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
SOUTHERN MOMMA'S CHICKEN AND DUMPLINS
This is what I have come up with trying to duplicate my Momma's chicken and dumplins. She is requested to make them at every family function--always. I took the reigns this year in doing all the family dinners so I had to try and measure out what she handfuls.
Provided by Cynthia Rivers Martinez
Categories Chicken
Time 2h40m
Number Of Ingredients 8
Steps:
- 1. Boil a whole chicken in lots of water til falling apart. Take out of stock and debone. *Remember that you will need lots of chicken stock for the recipe. No one can make it better than if it is from scratch.
- 2. While the chicken is boiling but mostly done start the batter for the dumplins. You want a large mixing bowl dump 3 1/2 C of flour into the bowl and mix the baking powder and salt til blended.
- 3. Make a well in the middle of the flour and add the 5 T Crisco and 1 C buttermilk, save the rest for if you think you need it. With your hands mix the flour, starting at the sides, into the well until all is mixed and forms a ball. You can add crisco and buttermilk as you go if you think you need it, this recipe is not based on specifics.
- 4. Dust the counter top of your kitchen area with flour. Place a handful of the batter onto the flat surface. Roll to a thin layer adding flour as you need it to roll. A marble rolling pin is best. Then cut into squares and drop in boiling chicken stock. Stir as you go and with each layer sprinkle on some pepper. Repeat this until you are finished.
- 5. Put the deboned chicken back into the pot and turn to simmer. Chop hard boiled eggs and stir into pot. Let this cook for a hour or so stirring constantly at low heat.
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- Combine the chicken stock with the rest of the soup ingredients (minus the shredded chicken) in a large pot. Bring to a rapid boil over high heat. (Meanwhile prepare dumplings dough as instructed below.)
- Prepare the dumplings dough while waiting for the stock to come to a boil. Whisk together the flour, baking soda and salt in a medium bowl. Stir in the melted butter and buttermilk until a dough forms.
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4.9/5 (14)Category Main CourseCuisine American, Southern
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
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