Vegetable Chicken Dumplings Recipes

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EASY CHICKEN AND DUMPLINGS WITH VEGETABLES



Easy Chicken and Dumplings with Vegetables image

For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary.

Provided by LUCYBARRON

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

Time 1h

Yield 10

Number Of Ingredients 10

8 cups water
2 cups chopped baby carrots
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves, chopped
1 (10 ounce) can refrigerated biscuit dough, separated and chopped

Steps:

  • Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
  • Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.5 g, Cholesterol 23.7 mg, Fat 5 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 796.6 mg, Sugar 4.2 g

CHICKEN WITH VEGETABLES AND CHEESY DUMPLINGS



Chicken with Vegetables and Cheesy Dumplings image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 15

2 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
8 ounces cremini mushrooms, trimmed and quartered
2 medium carrots, thinly sliced
1 leek, light green and white parts halved lengthwise and thinly sliced crosswise
3/4 cup plus 3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1/2 small head cauliflower, cut into 1/2-inch florets (about 2 cups)
3 sprigs thyme
One 8-ounce bag Sargento Fine Cut Shredded Sharp Cheddar (2 cups)
3 tablespoons chopped fresh chives
1 teaspoon baking soda
1/3 cup milk

Steps:

  • Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil and 2 tablespoons of the butter in a large pot or Dutch oven over medium-high heat. Add the chicken, and cook until browned in spots but not cooked through, about 2 minutes per side. Remove to a plate; set aside. Add the mushrooms, carrots, leeks, 1/2 teaspoon salt and a few grinds of pepper to the pot, and cook, stirring, until all the vegetables are tender, about 6 minutes. Sprinkle in 3 tablespoons of the flour and stir until absorbed. Add the chicken broth and 2 cups of water, and scrape up any brown bits on the bottom of the pot. Bring to a simmer. Add the chicken, cauliflower and thyme; return to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is about the consistency of heavy cream, about 15 minutes. Discard the thyme. Remove the chicken and use 2 forks to shred the meat. Stir the shredded chicken back into the sauce, along with 1 cup of the Cheddar. Continue to stir until the Cheddar has completely melted. Season with 3/4 teaspoon salt and a few grinds of pepper. While the sauce is simmering, combine the remaining 3/4 cup flour, 1/2 cup of the remaining Cheddar, 2 tablespoons of the chives, the baking soda, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Break up the remaining 2 tablespoons butter into small pieces, and work into the flour mixture with your fingers until it's completely absorbed. Add the milk, and stir to combine into a wet dough. Drop tablespoonfuls of the dough all over the surface of the sauce. Bring to a low simmer, cover and cook until the dumplings are cooked through, 12 to 15 minutes. Sprinkle the remaining 1 tablespoon chives and some of the remaining 1/2 cup Cheddar on top, and serve family style or in individual bowls.

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

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

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.

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.

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

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

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

VEGETARIAN CHICKEN AND DUMPLINGS



Vegetarian Chicken and Dumplings image

I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.

Provided by BelovedRooster

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more)
3 mushrooms, quartered
2 carrots, chopped in chunks
5 new potatoes, quartered
1 zucchini, chopped in large pieces
4 leaves kale, shredded
2 cups broccoli florets
garlic
herbes de provence or Italian herb seasoning
2 dried red chilies, crushed
salt and pepper
dumplings
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup basil leaves, shredded
1/2 cup cream of mushroom soup
1/4 cup water

Steps:

  • Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
  • Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
  • While simmering, put flour, baking powder and salt in a bowl.
  • Add shredded basil leaves and soup to flour blend and mix well.
  • If dough is too dry add up to 1/4 cup more water.
  • Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
  • Buen Provecho!

Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 1, Sodium 551, Carbohydrate 39.4, Fiber 4, Sugar 3.8, Protein 9.7

CHICKEN AND DUMPLINGS WITH VEGETABLES



Chicken and Dumplings With Vegetables image

This is a great all-in-one dish and so yummy and comforting on a cool day. It can be served with a salad.

Provided by Trisha W

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons margarine or 2 tablespoons butter
1 lb boneless skinless chicken breast half, cubed
1 1/2 cups onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
1 (1 lb) package frozen mixed vegetables
1 (14 1/2 ounce) can chicken broth
3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley flakes
1 1/2 teaspoons poultry seasoning
1 cup skim milk
1/2 cup flour
1 (7 1/2 ounce) can refrigerated buttermilk biscuits

Steps:

  • Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
  • Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
  • Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
  • In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
  • Reduce heat to low.
  • Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
  • Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.

Nutrition Facts : Calories 371.3, Fat 11.7, SaturatedFat 2.8, Cholesterol 49.6, Sodium 788.6, Carbohydrate 41, Fiber 4.6, Sugar 4.9, Protein 25.9

CHICKEN WITH VEGETABLES AND PARSLEY DUMPLINGS



Chicken with Vegetables and Parsley Dumplings image

Categories     Milk/Cream     Chicken     Dairy     Onion     Vegetable     Sauté     White Wine     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 19

3 tablespoons olive oil
4 whole leg-thigh chicken pieces
2 celery stalks, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 large carrot, peeled, cut into 1-inch pieces
1 bay leaf
1/2 cup dry white wine
4 cups low-salt chicken broth
1 cup sugar snap peas, trimmed
1/2 cup chopped celery
1 cup baby carrots
12 pearl onions
3 tablespoons butter
4 skinless boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons all purpose flour
1/4 cup whipping cream
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh thyme
Parsley dumplings

Steps:

  • Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
  • Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD: Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
  • Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.

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From recipes.oregonlive.com


CHICKEN AND DUMPLINGS RECIPE - DINNER, THEN DESSERT
2021-09-28 Fill with chicken broth, water, celery, carrots, thyme, rosemary, oregano, bay leaves, salt, and pepper and stir well. Bring to a boil, then lower to a simmer and cook for 1 hour. Remove from heat and strain the chicken broth. Remove the chicken meat from the strained ingredients and chop into small chunks.
From dinnerthendessert.com


BISQUICK CHICKEN AND DUMPLINGS - BAKE IT WITH LOVE
Then, combine 2 cups biscuit baking mix ( Bisquick) and ⅔ cup milk in a small mixing bowl, using a metal whisk or fork. Mix until a dough forms. Cook the dumplings. Using a spoon, portion out tablespoon-sized pieces of dough, and carefully drop them in the soup. Make sure to leave a bit of room for them to expand.
From bakeitwithlove.com


SOUTHERN CHICKEN AND DUMPLINGS THE BLACK WAY
With the lid off, allow the sauté to heat up, and after a minute, add the vegetable oil. Then add the carrots, onion, and celery. Sauté for 2-3 minutes so that the onion and celery soften. Add the garlic, chicken bouillon, thyme, salt, and pepper and cook for an additional minute.
From thesoulfoodpot.com


CROCKPOT CHICKEN AND DUMPLINGS - THE RECIPE REBEL
2021-10-18 Instructions. Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well. Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender. Meanwhile, make the dumplings.
From thereciperebel.com


VEGETARIAN CHICKEN AND DUMPLINGS - BISCUITS & BOOZE
2018-02-18 The no chicken bouillon provides a rich, hearty chicken flavor without actually having any chicken in it at all, so it’s really up to you! 30 Minute Vegetarian Chicken and Dumplings Vegetarian Chicken and Dumplings is so easy it can be made in 30 minutes, and so creamy, rich, and satisfying you won't even notice that there is no actual meat in it!
From biscuitsandbooze.com


EASY CHICKEN AND DUMPLINGS RECIPE - THE GIRL WHO ATE EVERYTHING
2022-03-12 Saute until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a simmer. Stir in the chicken. While the chicken broth is simmering, make the dumplings. For the dumplings: In a medium bowl, add the flour, baking powder, and salt. Cut in the cold butter with two forks, a pastry cutter, or your hands.
From the-girl-who-ate-everything.com


INSTANT POT CHICKEN AND DUMPLINGS - THE RECIPE REBEL
2021-01-13 Add the carrots, onion, celery and potatoes. Cook and stir for 3-4 minutes, until onion has softened. Stir in chicken and cook, stirring occasionally, until just white on the outside (it will finish cooking during pressure cooking). Add garlic, salt, parsley, thyme and …
From thereciperebel.com


RECIPE: ONE-POT CHICKEN & "DUMPLINGS" WITH VEGETABLES & FRESH …
1 Prepare the ingredients. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Halve the celery lengthwise, then cut into 1-inch pieces. Peel the carrots; halve lengthwise, then cut into 1/2-inch pieces. Pick half the thyme leaves off the stems, leaving the rest whole. 2 Cook the chicken & vegetables.
From blueapron.com


VEGETABLE DUMPLINGS RECIPE, DINNER RECIPES - TARLA DALAL
2 tsp roasted sesame seeds (til) salt to taste. Method. For the vegetable filling. For the vegetable filling. Heat the oil in the wok, add the ginger and sauté for for a while. Add all the remaining ingredients and sauté for a few more minutes. Remove from heat and divide into 25 equal portions. Keep aside to cool.
From tarladalal.com


VEGAN CHICKEN AND VEGETABLE DUMPLINGS - SHARON PALMER, THE …
2021-10-20 Stir in plant-based chicken. Mix ½ cup plant-based milk with 2 tablespoons flour and stir into vegetable stew, cooking for one minute. While stew is simmering (in step 3), make dumplings: Mix together 1 cup whole wheat flour, 1 cup all purpose flour, baking powder and salt in a medium bowl. Cut in margarine with a fork until crumbly.
From sharonpalmer.com


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