Chicken N Dumplings N Mushrooms Recipes

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D' BEST CHICKEN N' DUMPLINGS



D' Best Chicken N' Dumplings image

This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.

Provided by SIS T

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

Time 4h25m

Yield 6

Number Of Ingredients 13

3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons shortening
1 cup ice water
1 (4 pound) whole chicken, cut into 8 pieces
1 tablespoon seasoning salt, or to taste
3 ½ quarts water
½ small onion, chopped
2 stalks celery, chopped
¼ cup margarine
salt and pepper to taste
1 teaspoon poultry seasoning

Steps:

  • In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  • Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  • On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Nutrition Facts : Calories 990.2 calories, Carbohydrate 49.4 g, Cholesterol 227 mg, Fat 58 g, Fiber 2 g, Protein 63.1 g, SaturatedFat 15.5 g, Sodium 936.4 mg, Sugar 0.7 g

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

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.

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

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     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

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.

CHICKEN N' DUMPLINGS N' MUSHROOMS



Chicken N' Dumplings N' Mushrooms image

This is a combination of some of my favorite chicken n' dumpling recipes... ease and quick to the table were important factors as well as trying to keep it generally healthy. This came out pretty darn good if I say so myself!

Provided by Raquel Grinnell

Categories     Chicken

Time 1h

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 18

2 lbs chicken breasts, poached and shredded (can substitute the meat from a rotisserie chicken)
4 tablespoons butter
2 tablespoons vegetable oil
3 cups mushrooms, sliced (fresh)
1/2 cup celery, diced
1/2 cup carrot, diced
6 garlic cloves, minced
1/2 teaspoon dried thyme
2 bay leaves
3/4 cup flour
8 1/2 cups chicken stock
2 cups fat-free half-and-half
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup 2% low-fat milk
4 tablespoons vegetable oil

Steps:

  • Remove skin and bones from rotisserie chicken and tear meat into pieces; reserve.
  • Combine butter and oil over medium heat in dutch oven.
  • Add mushrooms, celery, garlic, thyme and bay leaves. Saute until vegetables are soft (about 5-7 minutes). Stir in the flour and continue stirring for 3-4 minutes or until roux is very lightly browned and slightly drier.
  • Slowly stir in chicken stock, one cup at a time, stirring well after each addition. Let sauce simmer until thick enough to coat back of a spoon, about 15 minutes. Stir in fat-free half and half, cover and heat back up to a simmer.
  • Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste.
  • In a mixing bowl, combine dumpling ingredients and mix well with a wooden spoon to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve.

BEST CHICKEN N DUMPLINGS



Best Chicken N Dumplings image

This recipe will win the hearts of your whole family. Only an hour to prepare and most of the ingrediates you already have in your kitchen. This is great when you're feeling down....or a wonderful dish to warm you up on a cold day.

Provided by Tiz4tggr

Categories     Chicken Thigh & Leg

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

5 cups chicken broth
2 lbs boneless skinless chicken thighs
2 (8 ounce) cans low-fat cream of chicken soup
2 (8 ounce) cans low-fat cream of mushroom soup
5 stalks celery
2 large carrots
1 large yellow onion
3 garlic cloves
1 (7 1/2 ounce) can biscuit dough, Refridgerated, Butter Flavor (Not Buttermilk )
pepper

Steps:

  • In large soup pot bring chicken broth to a boil. Chop onion, celery, carrot, garlic and add to broth. Add chicken thighs. Boil covered for 30 minutes. With a slotted spoon take out any large pieces of chicken and tear apart with a fork, returning chicken to pot when you're done. Add all four cans of soup and stir. Wait until mixture comes to a boil again before adding the biscuit dough.
  • Take the dough out of the package and tear each biscuit into four pieces. With the palms of your hands make a small dough ball out of each piece and drop in boiling mixture.
  • Continue boiling until all dough has risen from the bottom of the pot and then let cool for 20 minutes. Serve with warm bread.

Nutrition Facts : Calories 264.3, Fat 9, SaturatedFat 2.3, Cholesterol 94.4, Sodium 902, Carbohydrate 16.9, Fiber 1.6, Sugar 4.7, Protein 27.6

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

Provided by Erica Ngao

Categories     Soups

Time 2h

Yield 12 servings (3 quarts)

Number Of Ingredients 23

1 broiler/fryer chicken (3-1/2 to 4 lb) (cut up)
2-1/4 qt cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can condensed cream of chicken soup (undiluted (10-3/4 oz))
1 can condensed cream of mushroom soup (undiluted (10-3/4 oz))
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 tsp seasoned salt
1/4 tsp pepper
1 bay leaf
2 cup all-purpose flour
4 tsp baking powder
1 tsp salt
1/4 tsp pepper
1 large egg (beaten)
2 tbsp butter (melted)
3/4 to 1 cup 2% milk
Snipped fresh parsley (optional)

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
  • Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
  • Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
  • For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

SOUTHERN CHICKEN AND DUMPLINGS



Southern Chicken and Dumplings image

Easy rotisserie chicken soup with vegetables and lower fat, Greek yogurt-based dumplings cooked in a pressure cooker or on the stovetop.

Provided by Mason Woodruff

Categories     Healthy Soup and Chili

Time 45m

Number Of Ingredients 18

1 Tbsp Olive Oil
1 medium Yellow Onion, diced
3 medium Carrots, peeled and sliced
2 cloves Garlic, peeled and minced
8.5 oz can Sweet Peas, drained
1 lb Rotisserie Chicken, meat only without skin
32 oz Reduced Sodium Chicken Stock
10.5 oz can Condensed Cream of Chicken Soup
1/2 tsp Ground Sage
1/2 tsp Black Pepper
1/2 tsp Nutmeg
2 Bay Leaves
1 1/2 C (180g) All Purpose Flour
2 Tbsp (24g) Granulated Sugar Substitute*
1/2 Tbsp Baking Powder
1/2 tsp Kosher Salt
2 Tbsp (28g) Light Butter**
3/4 C (170g) Fat Free Greek Yogurt

Steps:

  • Prepare the vegetables and remove the breast meat from the rotisserie chicken. Discard the skin.
  • Add the olive oil to a large pot over high heat and add the carrots and onions. Cook for 6-8 minutes until both begin to soften. (I used a Ninja Foodi pressure cooker, but you can use a stovetop all the same.)
  • Add the garlic, black pepper, sage, and nutmeg. Stir and cook until the garlic is fragrant, about 1 minute.
  • Add the chicken broth, cream of chicken soup, rotisserie chicken, and bay leaves to the pot. Bring to a boil before reducing to low-medium heat and adding the peas.
  • While the chicken soup comes up to a boil begin by mixing the dumpling dry ingredients together and cutting in the butter with a fork.
  • Add the Greek yogurt and mix until a dough begins to form. Don't over mix.
  • Use your hands to work the remaining dry ingredients into the dough and divide the finished dough into 16 small pieces. (The dough will weigh 400 grams so each will weigh 25 grams.)
  • Remove the bay leaves before placing the dumplings on top of the chicken soup. If you're using a pressure cooker, seal the pot and cook on high for 5 minutes with a quick release. (If you're using the stovetop, cover the pot and simmer for 15-20 minutes.)
  • The dumplings should be tender and buoyant. You can use the toothpick test to make sure they're cooked through.

Nutrition Facts : Calories 280 calories, Carbohydrate 27 grams carbohydrates, Fat 8 grams fat, Protein 23 grams protein, ServingSize 1 1/4 C (280g)

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