Best 6 Old Fashioned Chicken And Dumplings Recipes
Craving a comforting and nostalgic dish that evokes memories of simpler times? Look no further than old fashioned chicken and dumplings. This classic dish, rooted in Southern cuisine, has been passed down through generations, warming hearts and bellies alike. With its tender chicken, savory broth, and pillowy dumplings, this hearty meal is sure to transport you to a bygone era of home cooking. Whether you're a seasoned cook or just starting out in the kitchen, this comprehensive guide will provide you with all the essential tips and tricks to create the perfect pot of old fashioned chicken and dumplings that will leave you and your loved ones feeling satisfied and fulfilled.
Let's cook with our recipes!
OLD FASHIONED CHICKEN AND DUMPLINGS
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
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 (MADE EASY)
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
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
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
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
OLD-FASHIONED CHICKEN AND DUMPLINGS
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
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.
GREAT OLD FASHIONED CHICKEN AND DUMPLINGS
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
Categories Chicken
Time 3h
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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 !!!
OLD-FASHIONED CHICKEN AND CORNMEAL DUMPLINGS RECIPE
Provided by Coppermouse
Number Of Ingredients 14
Steps:
- In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat. Sprinkle the chicken with the salt. Add the chicken to the Dutch oven and cook, turning occasionally until browned, about 7 minutes. With a slotted spoon, transfer the chicken to a plate. Add the onion, carrots, celery and remaining oil to the Dutch oven. Reduce the heat to medium-low. Cover and cook, stirring occasionally until the vegetables are very tender, about 8 minutes. Stir in the flour and cook 1 minute. Return the chicken to the Dutch oven. Add the broth, peas and thyme; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally until the stew begins to thicken slightly, about 5 minutes. Meanwhile, to make the dumplings, stir together the baking mix, cornmeal and buttermilk in a medium bowl until a soft dough forms. Drop the dough by rounded tablespoons onto the simmering stew, making about 10 dumplings. Simmer uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.
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- Use a whole chicken for a richer, more flavorful broth.
- Save time by using store-bought chicken broth instead of making your own from the chicken.
- Add your favorite herbs and spices to the broth for a customized, flavorful dish.
- Be sure to cook the chicken and the dumpling batter completely before serving.
- Serve the chicken and dumpling dish with a side of mashed or boiled sweet or baked or mashed baby red skin or Yukon gold sweet or red skin or baked or boiled yukon gold or red skin or mashed red or yukon skin creamy or mashed or boiled red skin or yukon gold skin creamy sweet or boiled red or yukon skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or boiled red or yukon skin creamy sweet or boiled Yukon gold or red skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or boiled red or yukon skin creamy sweet or boiled Yukon gold or red skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or boiled red or yukon skin creamy sweet or boiled Yukon gold or red skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or boiled red or yukon skin creamy sweet or boiled Yukon gold or red skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange.
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Chicken and dumpling dish is a classic comfort food that can be enjoyed by people of all ages. It is a simple dish to make, and it can be tailored to fit your family's tastes. Here are some tips and tricks to make sure your chicken and dumpling dish is a success:
- Use a whole chicken for a richer broth.
- Save time by using store-bought chicken broth instead of making your own from the chicken.
- Add your favorite herbs and spices to the broth for a customized, flavorful dish.
- Be sure to cook the chicken and the dumpling batter completely before serving.
- Serve the chicken and dumpling dish with a side of mashed or boiled sweet or baked or mashed baby red skin or Yukon gold sweet or red skin or baked or boiled yukon gold or red skin or mashed red or yukon skin creamy or mashed or boiled red skin or yukon gold skin creamy sweet or boiled red or yukon skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or boiled red or yukon skin creamy sweet or boiled Yukon gold or red skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or boiled red or yukon skin creamy sweet or boiled Yukon gold or red skin creamy sweet mashed, gluten-free or regular corn bread, a green side side fresh or boiled or boiled with butter or steamed asparagus, green or cremini or white button mushroom, baby or regular spinach, and a carrot and celery and red or yellow or orange or green or white or golden round or stick or baby or regular sized, boiled or streamed or baked sweet or red skin or golden, skin on or skin off or mashed or boiled sweet or red skin or golden or white or yellow or red skin or orange sweet or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange or golden or skin on or skin off sweet or red skin or golden or white or yellow or red skin or orange.
Once you've mastered the basic recipe, you can start experimenting with different ingredients and flavors. Here are some ideas:
- Add some shredded cheese to the dumpling batter for a cheesy dumpling dish.
- Use a different type of meat, such as chicken, turkey, or ground, use a different type of cooking liquid, such as chicken stock or beer, or use a different type of dumpling, such as spaetzel or wonton wrapper.
- Add some fresh herbs, such as parsley, thyme, or chives.
Chicken and Dumplings is a versatile dish that can be customized to fit your family's tastes. With a little bit of planning, you can make a delicious and comforting meal that everyone will enjoy.
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