Best 16 Old Fashion Chicken N Dumplings Recipes

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OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious!

Provided by Holly Nilsson

Categories     Main Course

Time 1h45m

Number Of Ingredients 14

1 chicken cut into pieces
1 onion
3 large carrots (cut into thirds)
3 stalks celery (cut into thirds)
8 cups low sodium chicken broth
salt & pepper to taste
bay leaf or a pinch of poultry seasoning (optional)
1 ¾ cups flour (plus extra for dusting)
⅓ cup shortening
½ teaspoon baking powder
¾ cup milk
½ teaspoon salt
4 tablespoons cornstarch
parsley for garnish

Steps:

  • Combine chicken, onion, carrots and celery in a large pot. Season to taste.
  • Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
  • Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
  • Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
  • Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

Nutrition Facts : Calories 464 kcal, Carbohydrate 32 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-Fashioned Chicken and Dumplings image

This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1 large chicken (4 to 4 1/2 pounds), cut into quarters
Coarse salt and freshly ground pepper
8 cups Scott's Chicken Stock
1 medium onion, halved lengthwise
2 ribs celery, preferably inner ribs, with leaves attached
1 large egg
2 tablespoons vegetable oil
1 cup all-purpose flour
3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/4 cup heavy cream

Steps:

  • Generously season chicken with salt. Cover, and refrigerate overnight.
  • In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
  • Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
  • When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
  • Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
  • Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-fashioned Chicken and Dumplings image

Here's a meal-in-one that's sized right for a pair. The whole dinner comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. -Claire Bruno, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

1/2 pound boneless skinless chicken breast, cubed
1-1/2 cups chicken broth
1 medium carrot, sliced
1 small potato, peeled and cubed
1/4 cup chopped onion
2 tablespoons chopped celery
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
DUMPLINGS:
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon baking powder
Pinch ground cloves
Dash salt
3 tablespoons 2% milk

Steps:

  • In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 1322mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)



Old Fashioned Chicken and Dumplings (Made Easy) image

My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.

Provided by The Spice Guru

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups chunked boneless skinless rotisserie-cooked chicken
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
1 dash black pepper
1 dash parsley flakes or 1 dash dried chives
1 dash poultry seasoning
1 pinch nutmeg
1/4 teaspoon snipped fresh rosemary (optional)
1 1/8 cups Bisquick
1/3 cup milk
1 dash parsley flakes or 1 dash dried chives
1 dash ground black pepper
snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)

Steps:

  • NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
  • MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
  • COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
  • GARNISH tops of dumplings with parsley or chives.
  • COVER then reduce heat to medium-low.
  • SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
  • LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
  • STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
  • LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
  • SERVE and enjoy.

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-Fashioned Chicken and Dumplings image

This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.

Provided by Lana Walker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 3h20m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
4 cubes chicken bouillon
2 cups all-purpose flour
4 eggs
1 teaspoon salt

Steps:

  • Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  • Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  • In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  • Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  • Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  • Add chicken meat, and stir. Serve hot.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

OLD FASHION CHICKEN 'N DUMPLINGS



Old Fashion Chicken 'n Dumplings image

This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.

Provided by Mama Sweet Rolls

Categories     Chicken

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 quarts water
1 (3 -4 lb) whole chickens, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 garlic clove, peeled and quartered
1 bay leaf
4 -6 whole fresh parsley leaves
1 teaspoon fresh coarse ground black pepper
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup milk
2 tablespoons milk

Steps:

  • Bring the water to a boil in a large pot.
  • Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
  • Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  • The liquid will reduce by about one third.
  • When the chicken has cooked, remove it from the pot and set it aside.
  • Strain the stock to remove all the vegetables and floating scum.
  • you only want the stock and the chicken, so toss everything else out.
  • Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
  • Use a smaller pot of a large saucepan for this.
  • Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
  • Reheat stock over med. heat while preparing dumplings.
  • For dumplings: Combine ingredients in bowl.
  • Stir until smooth, let rest for 5-10 minute
  • Roll out onto floured surface to 1/2 inch thickness.
  • Cut into 1/2 inch squares and drop into the simmering stock.
  • Use all of the dough.
  • They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20-30 minute until desired thickness.
  • Stir often.
  • While stock is thickening, the chicken will have become cool enough to handle.
  • tear the meat from bones and remove skin.
  • Cut meat into bite-size or desired size pieces.
  • Add to pot.
  • Simmer till chicken heated (5-10 min.).

OLD-FASHIONED CHICKEN "N" DUMPLINGS



Old-Fashioned Chicken

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 9

One 3- to 4-pound chicken, cut into pieces
Salt and freshly ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
Salt and freshly ground black pepper
1 cup milk
1 egg
Butter/flour roux, 50/50
Gravy, for serving

Steps:

  • For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
  • For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

I've been making this since I was knee high to a grasshopper. It's a recipe handed down from my great grandmother on my dad's side. I just changed it up a bit.

Provided by graniteangel

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 20

4 whole chicken breasts
2 teaspoons creole seasoning
1 tablespoon extra virgin olive oil
1 small onion
2 stalks celery
1/2 red bell pepper
1/2 green bell pepper
2 garlic cloves
8 cups chicken stock
1 bay leaf
1 tablespoon chopped fresh thyme
1/2 teaspoon ground black pepper
2 cups frozen green beans
2 cups all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon dried parsley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
2 large eggs
1/2 cup cold water

Steps:

  • Set oven to 350°F.
  • Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
  • Chop up your onion, celery, red and green bell peppers and your garlic.
  • In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
  • When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
  • In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
  • Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.

Nutrition Facts : Calories 670.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 203.8, Sodium 821.4, Carbohydrate 49.5, Fiber 3.4, Sugar 7.3, Protein 56

GREAT OLD FASHIONED CHICKEN AND DUMPLINGS



GREAT OLD FASHIONED CHICKEN AND DUMPLINGS image

Comfort on a plate! This rich, creamy chicken and dumplings recipe is a delight to the tastebuds and is a great addition to anyone's recipe box.

Provided by Jewel Hall @0124

Categories     Chicken

Number Of Ingredients 10

CHICKEN, BROTH AND DUMPLINGS
1 - cut up whole chicken
2 stick(s) butter, salted or unsalted (added to chicken broth later)
2 teaspoon(s) salt (or to taste)
- black pepper to taste
2 1/2 cup(s) plain flour
1 teaspoon(s) more of salt
- ice water,added to consistency (i put 3-4 pieces of ice in glass and run water over them)
- extra plain flour to the side
- rolling pin & floured surface

Steps:

  • Wash and place cut up chicken in a Dutch Oven with plenty of water to boil. Add salt to boiling chicken, to taste, can add more later if necessary. Add black pepper to taste, can add more later if necessary. Start chicken and water on high to a good rolling boil. Turn down to medium low after adding salt and black pepper. Be sure there is plenty of water in pot, this will be your broth. It should always cover chicken well. If necessary, add more Hot water. Put lid on pot and keep on medium low for the chicken to cook, checking level of water occasionally. When chicken is tender, check with fork, (add the 2 sticks of butter and turn pot off.) Let chicken and broth cool in pot with lid on.
  • When chicken and juice has cooled enough to pick chicken off bone, lift chicken from pot into a large bowl. Remove chicken from bone then add the meat back to pot and discard bones. Keep lid on pot, broth should be about 1/2 dutch oven full. Turn the burner down to simmer.
  • In a medium sized bowl add the flour and combine it with one teaspoon of salt. Have your floured surface ready and your rolling pin along with a glass of ice water. Begin adding ice water to flour and salt mixture slowly. When you can stir it stiffly, rake on to floured surface. Make sure you put flour on rolling pin. Press out dough to flatten as much as possible with your hands, sprinkle some more flour on dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness. It may take some elbow grease but it will be worth it. Using a sharp paring knife cut the dumplings into 1/2 inch strips. It's OK if they have some dusting of flour on them. The dumplings can remain on floured surface and cure or dry a little. You want them to be stiff.
  • Turn up chicken and broth to medium high and begin adding the dumplings. They should lift easily across your hand and hang down. Make sure chicken and broth are in a rolling boil before adding the dumplings. This is a slow process so don't rush, if it becomes necessary to turn the burner down, that's okay. You will add dumplings until most are in the pot. You want the broth to be thick enough but not too thick. Now turn pot down to low and cover with lid.
  • The dumplings will simmer on low until they begin to change and become somewhat translucent. Take out a few into a small bowl to cool and taste your salt and black pepper content to your liking. Turn off burner and leave lid on for several more minutes. Stir them and check for thickness of broth. It will become thicker as it cools.
  • You may have to practice a few times, I did. However, you will get it down pat and your chicken and dumplings will be in huge demand. My deceased mother in law taught me the Midas Touch with these dumplings and you can learn it too. If you haven't, please read my personal story about learning to make these dumplings. They are AWESOME !!!

GRANDMA'S CHICKEN N DUMPLINGS



Grandma's Chicken N Dumplings image

Wonderful old fashioned recipe that was passed down to me by my Grandmother. These dumplings were ALWAYS a treat at holiday time or for a wonderful Sunday dinner after church.

Provided by dlm2005sassy

Categories     One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

5 cups all-purpose flour
2 eggs (well beaten)
1 teaspoon salt
1/2 cup oil
4 chicken bouillon cubes
4 (16 ounce) cans chicken broth, plus broth from boiled chicken
1 whole chicken (or preferred chicken parts)

Steps:

  • Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
  • After chicken is done remove it from the broth and let cool.
  • Strain chicken broth, add canned broth and bring back to a boil.
  • Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
  • Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
  • While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 662.2, Fat 35, SaturatedFat 8.2, Cholesterol 134.9, Sodium 1318.2, Carbohydrate 48.8, Fiber 1.7, Sugar 1.1, Protein 34.8

GRANDMA'S CHICKEN AND DUMPLINGS



Grandma's Chicken and Dumplings image

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

Provided by bigred

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 4h5m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Steps:

  • Mix flour and shortening together in a bowl until it resembles cornmeal.
  • Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
  • Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
  • Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g

OLD-FASHIONED CHICKEN & DUMPLINGS RECIPE - (4.3/5)



Old-Fashioned Chicken & Dumplings Recipe - (4.3/5) image

Provided by Tabatha

Number Of Ingredients 18

1 whole chicken cut up
splash of oil
2 stalks celery, diced
1 can peas
3 carrots chopped
1 large sweet onion, diced
1 can cream of chicken soup
1 tsp salt
2 TBS PARSLEY
1 tsp tsp pepper
2 cans chicken broth (14oz)each
DUMPLINGS
1-1/2 cup all-purpose flour
1 teaspoon poultry seasoning OR CHICKEN BOULLION POWDER
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 EGG

Steps:

  • BOIL CHICKEN ,veggies, IN WATER TIL DONE, REMOVE CHICKEN FROM POT AND REMOVE BONES. ADD BACK TO THE STOCK, ADD CREAM OF CHICKEN SOUP AND BROTH (MAY NEED TO ADD A BIT MORE WATER ) ADD SALT AND PEPPER TO TASTE DUMPLINGS MIX FLOUR, SEASONING, SODA,EGG, SALT AND BUTTERMILK TIL YOU GET YOUR DOUGH, DROP IN SPOONFULLS INTO THE BROTH, CONTINUE TO COOK UNTIL DUMPLINGS ARE DONE AND ENJOY.

CHICKEN 'N DUMPLINGS - OLD STYLE



Chicken 'n Dumplings - old style image

From the ranch. Not to be enjoyed by dieters looking for fat free, low cloresteral health food. This is for hungry hard workin' cowboys.

Provided by Derf2440

Categories     Stew

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 15

4 lbs stewing chicken, water to cover
1 medium onion, sliced
2 stalks celery & leaves, sliced
1 bay leaf
6 tablespoons flour
1/2 cup cream
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon thyme
1/8 teaspoon pepper
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk

Steps:

  • Cut chicken into serving pieces and place in a large pot.
  • Cover chicken with water.
  • Add the onion, celery and bay leaf.
  • Cover and simmer for 3 hours or until tender.
  • Remove chicken.
  • Strain and measure broth.
  • There should be approximately 4 cups of broth.
  • If there is more, reduce by boiling; if less, add water.
  • Mix flour with a little cold water to form a smooth paste.
  • Stir into broth and heat until thickened.
  • Add cream, salt, sage, thyme and pepper.
  • Remove the chicken from bones and return meat to gravy.
  • Prepare dumplings and drop by spoonfuls into hot gravy.
  • Cover and simmer for 20 minutes with out removing lid.
  • Serve chicken surrounded by dumplings on a large, deep platter.
  • Dumplings: Sift flour, baking powder and salt into a bowl.
  • Mix egg and milk and stir into the dry ingredients.
  • Drop into hot gravy and simmer covered for 20 minutes.
  • Serve with hearty root veggies on the side.

OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS



Old-Fashioned Chicken And Slick Dumplings image

Southern comfort!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 5

Number Of Ingredients 15

4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat

Steps:

  • Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
  • Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
  • Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g

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