Bumpin Chicken And Dumplings Recipes

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CHICKEN AND DUMPLINGS



Chicken and Dumplings image

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

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.

NEELY'S CHICKEN AND DUMPLINGS



Neely's Chicken and Dumplings image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

Steps:

  • In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
  • Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
  • Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
  • Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

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

MARBLE MOUNTAIN CHICKEN AND DUMPLINS



Marble Mountain Chicken and Dumplins image

Provided by Guy Fieri

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 30

1 (5-pound) chicken, organic if possible, cut into 8 pieces, breasts cut in 1/2 crosswise
Salt and freshly ground black pepper
1/4 cup canola oil, divided
1 whole onion, peeled and quartered
2 whole carrots, washed and chopped into large pieces
3 stalks celery, washed and chopped into large pieces
4 cloves garlic, smashed and peeled
1 gallon water
1 tablespoon black peppercorns
1 tablespoon dried savory
1 bay leaf
1 large carrot, diced
1/2 medium onion, diced
1 stalk celery, diced
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
1/4 cup butter
1/2 cup all-purpose flour
1 cup heavy cream
2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 teaspoon granulated garlic
2 tablespoons dried savory
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1 cup buttermilk
1 egg
1/4 cup butter, melted

Steps:

  • Rinse the chicken and pat dry. Season with 1 tablespoon salt and pepper. Add 2 tablespoons of the oil to a large stockpot over high heat. Add the chicken pieces and lightly brown evenly, removing and adding as necessary. Once all of the chicken is browned, add ingredients through smashed garlic. Brown the vegetables over high heat for 5 to 6 minutes, then add in the water, peppercorns, savory and bay leaf and bring to a boil. Reduce the heat to a strong simmer and after 20 minutes, check the chicken pieces, removing as they finish cooking. Remove the chicken, to a cutting board and cool until you are able to handle, then the strip meat and put bones back into pot.
  • Simmer the stock and bone mixture, uncovered, for 45 minutes. Strain and adjust seasoning with additional salt, if needed. Chop the meat, discarding any skin, ligament or fat as you go and set aside.
  • In a separate saute pan over medium heat, add the remaining 2 tablespoons of oil and diced vegetables. Saute until the onion is translucent, about 5 minutes, then add the garlic and red chili flakes and saute for 1 minute more. Add the vegetables to the strained chicken stock, then in the same saute pan, add the butter. When melted, add the flour and stir constantly for 2 minutes. Slowly ladle in some of the hot stock, whisking as you add, until approximately 2 cups of stock have been added. Add the roux mixture back into the stock pot and combine well. Add the cream and the chicken back into the stock pot and keep at a low simmer while you prepare the dumplins.
  • In a large bowl, combine the dry ingredients. In a separate medium, nonreactive bowl, combine the wet ingredients, adding the melted butter last.
  • Pour the wet ingredients into the dry ingredients and with a rubber spatula, very gently, fold together until just combined.
  • Using 2 dinner spoons, shape the dough into golf ball-size, quenelle shaped biscuits and drop them into the hot soup. Cover with a tight fitting lid and allow the dumplins to cook for 15 to 20 minutes over low heat.
  • Ladle into soup bowls and serve hot.

BUMPIN' CHICKEN AND DUMPLINGS



Bumpin' Chicken and Dumplings image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Butter, for baking dish
1 (12-ounce) package potato gnocchi
1/4 cup extra-virgin olive oil
4 tablespoons minced garlic
1 tablespoon red pepper flakes
1 (28-ounce) can diced tomatoes, strained
1 1/2 tablespoons kosher salt
1 tablespoon cracked black pepper
1/4 cup chopped fresh parsley leaves
1 (3 to 4 pound) roasted chicken, diced
8 ounces smoked mozzarella, cut in small cubes
4 tablespoons grated Parmesan, divided
Basil leaves, chiffonade, to garnish

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish.
  • Cook the gnocchi according to package directions.
  • In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve.

BUMPIN' CHICKEN AND DUMPLINGS



Bumpin' Chicken and Dumplings image

How to make Bumpin' Chicken and Dumplings

Provided by @MakeItYours

Number Of Ingredients 13

Butter, for baking dish
1 (12-ounce) package potato gnocchi
1/4 cup extra-virgin olive oil
4 tablespoons minced garlic
1 tablespoon red pepper flakes
1 (28-ounce) can diced tomatoes, strained
1 1/2 tablespoons kosher salt
1 tablespoon cracked black pepper
1/4 cup chopped fresh parsley leaves
1 (3 to 4 pound) roasted chicken, diced
8 ounces smoked mozzarella, cut in small cubes
4 tablespoons grated Parmesan, divided
Basil leaves, chiffonade, to garnish

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish.
  • Cook the gnocchi according to package directions.
  • In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve.

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