THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
- Ingredients
2 tablespoons olive oil |
3 medium carrots, halved lengthwise, sliced 1/2 inch thick |
2 celery stalks, sliced 1/2 inch thick |
1 medium onion, diced |
Kosher salt and freshly ground black pepper |
2 cloves garlic, minced |
1 tablespoon fresh thyme leaves, chopped |
1 cup dry white wine |
4 tablespoons unsalted butter |
1/2 cup all-purpose flour |
1/2 cup whole milk |
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces |
4 1/2 cups homemade chicken stock (see Cook's Note) |
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving |
1 cup frozen peas |
1 3/4 cups all-purpose flour (see Cook's Note) |
1 tablespoon baking powder |
1 teaspoon garlic salt |
Kosher salt and freshly ground black pepper |
2 tablespoons unsalted butter, melted |
1 cup whole milk |
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
CHICKEN AND HERB DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
- Ingredients
7 tablespoons cold unsalted butter |
2 carrots, chopped |
2 stalks celery, chopped |
1 parsnip, peeled and chopped |
1 bay leaf |
Kosher salt and freshly ground pepper |
1 1/2 cups plus 3 tablespoons all-purpose flour |
4 cups low-sodium chicken broth |
2 teaspoons baking powder |
2/3 cup cold buttermilk |
1 tablespoon chopped fresh dill, plus more for topping |
1 tablespoon chopped fresh chives, plus more for topping |
2 cups shredded rotisserie chicken, skin removed |
Steps:
- Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
- Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.
CHICKEN STEW WITH BISCUITS
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 21
- Ingredients
3 whole (6 split) chicken breasts, bone in, skin on |
3 tablespoons olive oil |
Kosher salt and freshly ground black pepper |
5 cups chicken stock, preferably homemade |
2 chicken bouillon cubes |
12 tablespoons (1 1/2 sticks) unsalted butter |
2 cups chopped yellow onions (2 onions) |
3/4 cup flour |
1/4 cup heavy cream |
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes |
1 10-ounce package frozen peas (2 cups) |
1 1/2 cups frozen small whole onions |
1/2 cup minced fresh parsley |
2 cups flour |
1 tablespoon baking powder |
1 teaspoon kosher salt |
1 teaspoon sugar |
1/4 pound (1 stick) cold unsalted butter, diced |
3/4 cup half-and-half |
1/2 cup chopped fresh parsley |
1 egg mixed with 1 tablespoon water, for egg wash |
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
SLOW-COOKER CHICKEN AND DUMPLINGS
Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.
Provided by Food Network Kitchen
Categories main-dish
Time 7h20m
Yield 4 servings
Number Of Ingredients 12
- Ingredients
3 carrots, sliced |
3 stalks celery, sliced |
1 1/2 pounds skinless, boneless chicken thighs (5 or 6) |
2 cloves garlic, chopped |
Pinch of red pepper flakes |
Kosher salt and freshly ground pepper |
2 1/2 cups low-sodium chicken broth |
3 tablespoons all-purpose flour |
20 frozen cheese-filled mini pierogi (from one 12-ounce package) |
2/3 cup frozen peas |
2/3 cup heavy cream |
1/4 cup roughly chopped fresh dill |
Steps:
- Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
- About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
- Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.
Nutrition Facts : Calories 550, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 209 milligrams, Sodium 841 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
CHICKEN AND DUMPLINGS
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Provided by Martha Stewart
Categories IngredientsChickenChicken Thighs
Time 1h
Number Of Ingredients 12
- Ingredients
3 tablespoons butter |
1 medium onion, cut into 1-inch pieces |
5 medium carrots, cut crosswise into 1 1/2-inch pieces |
1/2 teaspoon dried thyme |
1 cup (spooned and leveled) all-purpose flour |
1 can (14.5 ounces) reduced-sodium chicken broth |
Coarse salt and freshly ground pepper |
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces |
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed |
1 3/4 teaspoons baking powder |
1/2 cup plus 2 tablespoons milk |
1 package (10 ounces) frozen peas |
Steps:
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
CHICKEN AND DUMPLINGS
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
- Ingredients
1 (3 to 31/2 pound) whole organic chicken |
2 bay leaves |
6 sprigs thyme |
4 to 5 black peppercorns |
1 head garlic, split through the equator |
2 tablespoons salt |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
2 eggs |
1/4 cup chopped chives |
3/4 to 1 cup buttermilk |
2 bay leaves |
2 tablespoons butter |
2 tablespoons oil |
2 carrots, diced |
2 stalks celery, diced |
2 cloves garlic, minced |
1/4 cup all-purpose flour |
6 cups chicken stock |
1 cup frozen peas |
1 cup frozen pearl onions |
1/4 cup heavy cream |
Freshly ground black pepper, for garnish |
Chopped chives, for garnish |
Steps:
- For the stock:
- Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.
- When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
- For the dumplings:
- Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
- To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
- Ingredients
1 large broiler-fryer chicken, cut up |
2 celery ribs, sliced |
4 carrots, peeled and sliced |
1 medium onion, diced |
1 (14 1/2 ounce) can chicken broth |
2 tablespoons dried parsley |
2 teaspoons chicken bouillon granules |
1 1/2 teaspoons salt |
1/2-1 teaspoon pepper |
water |
2 cups flour |
4 teaspoons baking powder |
1 teaspoon salt |
3/4 cup milk |
4 tablespoons oil |
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Provided by Martha Stewart
Categories IngredientsChickenChicken Thighs
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
- Ingredients
2 pounds bone-in, skin-on chicken thighs (4 to 5) |
Kosher salt and freshly ground pepper |
1 stick (8 tablespoons) cold unsalted butter |
1 onion, diced (1 1/2 cups) |
3 carrots, diced (1 1/4 cups) |
1 stalk celery, diced (1/2 cup) |
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups) |
1 1/4 teaspoons dried thyme |
1 2/3 cups plus 1/4 cup unbleached all-purpose flour |
1 cup partially defrosted frozen peas |
6 tablespoons chopped fresh parsley, plus more for serving |
2 teaspoons baking powder |
3/4 cup whole milk |
Lemon wedges, for serving |
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories DinnerLunch
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
- Ingredients
3/4 cup all-purpose flour, divided |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 broiler/fryer chicken (about 3 pounds), cut up |
2 tablespoons canola oil |
1 large onion, chopped |
2 medium carrots, chopped |
2 celery ribs, chopped |
3 garlic cloves, minced |
6 cups chicken stock |
1/2 cup white wine or apple cider |
2 teaspoons sugar |
2 bay leaves |
5 whole peppercorns |
DUMPLINGS: |
1-1/3 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
2/3 cup 2% milk |
1 tablespoon butter, melted |
SOUP: |
1/2 cup heavy whipping cream |
2 teaspoons minced fresh parsley |
2 teaspoons minced fresh thyme |
Additional salt and pepper to taste |
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.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili RecipesSoup RecipesNoodle Soup Recipes
Yield 20
Number Of Ingredients 13
- Ingredients
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
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OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
Web Sep 18, 2017 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.
From spendwithpennies.com
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EASY SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - PAULA DEEN
Web Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes.
From pauladeen.com
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INA GARTEN'S BEST CHICKEN RECIPES | KITCHN
Web Nov 29, 2018 In her version, Ina outdoes herself with a homemade pastry crust and a creamy chicken filling. 5. Coq Au Vin To make this traditional French stew, braise the …
From thekitchn.com
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EASY CHICKEN AND DUMPLINGS WITH BISCUITS - SOUTHERN PLATE
Web Instructions. Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes. 3 or 4 chicken breasts. Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. 32 oz chicken broth, 1 can cream of chicken soup, salt and pepper to taste.
From southernplate.com
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CHICKEN AND DUMPLINGS | WILLIAMS SONOMA
Web Jan 10, 2013 Add the chicken. Season with salt and pepper. To make the dumplings, in a bowl, whisk together the flour, baking powder and 1/2 tsp. sea salt. Stir in the sage. Add …
From williams-sonoma.com
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STOVETOP CHICKEN AND DUMPLINGS IN 30 MINUTES ...
Web Jan 10, 2014 Use a tablespoon or a 2 oz ice cream scoop to divide the dumpling dough dropping into the boiling broth. After all of the dumplings have been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes. After 20 minutes, uncover, and gently press the dumplings into the broth. Remove from the heat.
From melissassouthernstylekitchen.com
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HOMEMADE CHICKEN AND DUMPLINGS - A SPICY PERSPECTIVE
Web Oct 22, 2021 Then pour the butter and onions in a large 6+ quart crock pot. Add the vegetables, all herbs, chicken pieces, broth, 1 teaspoon salt and 1/2 teaspoon ground pepper to the slow cooker. Cover and cook for 8-10 hours on low, or 5-6 hours on high. About 30 minutes before dinner, remove the chicken pieces from the broth.
From aspicyperspective.com
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BAREFOOT CONTESSA | CHICKEN STEW WITH BISCUITS | RECIPES
Web Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or …
From barefootcontessa.com
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CHICKEN ’N’ DUMPLINGS RECIPE - COOKING WITH PAULA DEEN
Web Instructions. In a large Dutch oven, bring 1 quart water, chicken, and next 5 ingredients to a boil over medium-high heat; reduce heat, and simmer for 10 to 12 minutes or until chicken is done. Stir in soup, and bring to a boil over medium-high heat. Reduce heat, and simmer. Drop strips of Rolled Dumplings, one at a time, into simmering liquid ...
From pauladeenmagazine.com
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INA GARTEN CHICKEN AND DUMPLINGS RECIPES
Web Ina Garten Chicken And Dumplings Recipes CHICKEN STEW WITH BISCUITS Provided by Ina Garten Categories main-dish Time 1h15m Yield 8 servings Number Of …
From tfrecipes.com
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HOMEMADE CHICKEN AND DUMPLINGS!!! - YOUTUBE
Web Southern Style Chicken and Dumplings Cowboy Kent Rollins Love & Best Dishes: Easy Chicken & Dumplings Recipe OLD SCHOOL CHICKEN AND DUMPLINGS (BIRTHDAY MONTH FAVORITE RECIPES/ MY...
From youtube.com
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HOMEMADE CHICKEN AND DUMPLINGS • HIP FOODIE MOM
Web Oct 6, 2013 Instructions. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium-high heat. Add the onions, carrots, and thyme. Cover and …
From hipfoodiemom.com
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49 COZY RECIPES THAT FEEL LIKE A HUG - FOOD & WINE
Web Jan 26, 2022 Snow crab, especially the legs of the crab, yields tender, clean chunks of meat, perfect for topping these steamed savory rice bowls. To gently cook the crabs, steam them for 20 to 25 minutes over ...
From foodandwine.com
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INA GARTEN CHICKEN DUMPLINGS RECIPES
Web Ina Garten Chicken Dumplings Recipes CHICKEN STEW WITH BISCUITS Provided by Ina Garten Categories main-dish Time 1h15m Yield 8 servings Number Of Ingredients …
From tfrecipes.com
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