Chicken Dumplings Light Version Recipes

CHICKEN AND DUMPLINGS

Steps:

• In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
• In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
• While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
• Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
• Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.

LIGHTER CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
• To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
• Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

CHICKEN AND DUMPLINGS

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.

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.

CHICKEN AND DUMPLINGS

Steps:

• Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

VEGETARIAN NO-CHICKEN AND DUMPLINGS

Steps:

• Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.
• Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
• Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn, and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.
• Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.

LIGHT CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 375 degrees, with rack placed in the center of the oven.
• In a large plastic bag combine 1/4 cup plus 3 tablespoons of flour, seasoned salt, cajun seasoning, black pepper and cayenne (if using). Close up bag and shake to combine. *Note if you are feeding this to young children who do not like spice, you might wish to omit the cayenne and the cajun seasoning.
• Season the chicken pieces using the additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper , before dredging the chicken in the flour.
• Dredge the chicken in the flour, shaking off excess. Reserve any of the remaining flour for making the rue later.
• Heat a deep ovenproof pot like a Dutch oven, over medium heat. Once the pot is hot, add 2 teaspoons of olive oil. Brown the chicken on both sides and transfer to a plate and set aside. *NOTE: In order to use less oil in browning, place the lid over the pan while the chicken is browning. This will help to trap some of the steam and keep things moist without the addition of more oil. But keep a watchful eye that your chicken doesn't burn.
• Reduce the heat to medium-low and add 1 teaspoon of oil, the mushrooms (if using) and a pinch of salt to season. Place the lid on the pot to help cook the mushrooms without the need for additional oil. Cook for about 4-5 minutes, stirring occasionally.
• Once the mushrooms have begun to brown, add the last teaspoon of oil, carrots, celery and onion. Sweat the vegetables for 5 minutes, again covering the pot with a lid.
• Deglaze the pan with the brandy and simmer until it is nearly evaporated.
• Stir in the reserved flour to coat the vegetables. Cook and stir for one to two minutes. The vegetable will look pasty.
• While stirring, slowly add the broth. As the broth is added to the pot, it will combine with the floured vegetables and begin to make a gravy.
• Once all of the broth has been added mix in the potatoes.
• Cover the pot and place in the preheated oven for 20 minutes.
• Meanwhile blend all the dry ingredients for the dumplings in a mixing bowl.
• In a microwaveable container, heat the milk and butter just until the butter melts, about 25 seconds on high power.
• Make a well in the center of the dry ingredients and pour in the milk mixture. Gently fold the ingredients together just until combined. If the mixture seems too dry, add an additional teaspoon of milk.
• Remove the pot from the oven and return all of the chicken, lemon juice, thyme and sage to the pot. Stir briefly to incorporate the ingredients.
• Using a tablespoon gently scoop out 4 dumplings of equal portion (about 1 1/2 tablespoons each). Place the balls of dough on the surface of the gravy.
• Cover and place the pot back into the oven for another 20 minutes.
• Remove the pot from the oven and serve.
• Garnish with minced parsley. (Optional)

CHICKEN & DUMPLINGS - LIGHT VERSION

Steps:

• 1. In a dutch oven, combine water, onion, carrot, celery, salt and pepper and bring to a boil. Add chicken; return to a boil. Reduce heat; cover and simmer until chicken is tender, about 10 minutes. Remove from heat. With slotted spoon, remove and discard vegetables (I chop my veggies and use). Remove chicken; set aside. Reserve both in dutch oven.
• 2. Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in shortening until well mixed. Add milk; stir until mixture leaves sides of bowl and soft dough forms.
• 3. Turn dough out onto well-floured surface; gently knead dough 2-3 minutes, kneading in only enough flour until no longer sticky. Roll out to 1/8 inch thickness; cut into 3 x 1 inch strips.
• 4. Bring broth in dutch oven to a boil. Add dumplings. Reduce heat; cover and simmer 25-30 minutes or until dumplings are tender and thoroughly cooked. Gently stir in soup and chicken; cook until thoroughly heated. Stir in parsley.