Vegetable Chicken Dumplings Recipes

CHICKEN WITH VEGETABLES AND CHEESY DUMPLINGS

Steps:

• Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil and 2 tablespoons of the butter in a large pot or Dutch oven over medium-high heat. Add the chicken, and cook until browned in spots but not cooked through, about 2 minutes per side. Remove to a plate; set aside. Add the mushrooms, carrots, leeks, 1/2 teaspoon salt and a few grinds of pepper to the pot, and cook, stirring, until all the vegetables are tender, about 6 minutes. Sprinkle in 3 tablespoons of the flour and stir until absorbed. Add the chicken broth and 2 cups of water, and scrape up any brown bits on the bottom of the pot. Bring to a simmer. Add the chicken, cauliflower and thyme; return to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is about the consistency of heavy cream, about 15 minutes. Discard the thyme. Remove the chicken and use 2 forks to shred the meat. Stir the shredded chicken back into the sauce, along with 1 cup of the Cheddar. Continue to stir until the Cheddar has completely melted. Season with 3/4 teaspoon salt and a few grinds of pepper. While the sauce is simmering, combine the remaining 3/4 cup flour, 1/2 cup of the remaining Cheddar, 2 tablespoons of the chives, the baking soda, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Break up the remaining 2 tablespoons butter into small pieces, and work into the flour mixture with your fingers until it's completely absorbed. Add the milk, and stir to combine into a wet dough. Drop tablespoonfuls of the dough all over the surface of the sauce. Bring to a low simmer, cover and cook until the dumplings are cooked through, 12 to 15 minutes. Sprinkle the remaining 1 tablespoon chives and some of the remaining 1/2 cup Cheddar on top, and serve family style or in individual bowls.

EASY CHICKEN AND DUMPLINGS WITH VEGETABLES

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.

THE BEST CHICKEN & DUMPLINGS

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.

7-VEGETABLE CHICKEN STEW WITH DUMPLINGS

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

Steps:

• Heat the chicken stock: Add the chicken stock to a medium pot and bring it up to a gentle simmer.
• Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

VEGETARIAN CHICKEN AND DUMPLINGS

Steps:

• Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
• Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
• While simmering, put flour, baking powder and salt in a bowl.
• Add shredded basil leaves and soup to flour blend and mix well.
• If dough is too dry add up to 1/4 cup more water.
• Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
• Buen Provecho!

HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP

Steps:

• In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
• Sweating means sauteeing the veggies on medium low heat with the lid on.
• to release the natural oils from veggies.) About 10 minutes.
• Add the paprika and mix thoroughly.
• Add the chicken breast.
• Stir in the crushed tomatoes, chicken base and water.
• Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
• Meanwhile prepare dumpling dough:.
• I use a small processor.
• 1 1/2 cups flour.
• 2 eggs.
• 1/4 teaspoons salt.
• 1/2 cup water.
• Process or beat until the dough is stretchy. Cover and set aside.
• When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
• Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
• So that the soup is not watery, it is thickened using:.
• 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !