MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS RECIPE: HOW TO MAKE IT
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 45 minutes
Prep Time 45 minutes
Cook Time 02 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, FatContent 32g fat (14g saturated fat), CholesterolContent 201mg cholesterol, SodiumContent 1059mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 42g protein.
CHICKEN AND DUMPLINGS WITH SOUTHERN BUTTERMILK BISCUIT ...
Make and share this Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings recipe from Food.com.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 people, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
- Blend in shortening with fork until crumbly.
- Mix baking soda into buttermilk.
- Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
- Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
- After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
- Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say “yum”!
Nutrition Facts : Calories 813.8, FatContent 40.3, SaturatedFatContent 18.5, CholesterolContent 186.7, SodiumContent 1797.9, CarbohydrateContent 54.1, FiberContent 1.8, SugarContent 3.9, ProteinContent 55.8
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CHICKEN AND DUMPLINGS WITH SOUTHERN BUTTERMILK BISCUIT ...
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