LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS ...
I make this regularly. It is from an onld Richard Simmons cookbook I have. It is easy to make, tastes sinful, and is very hearty.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
- While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
- By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
- Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
- Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
- While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
- Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
- In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
- Add the chicken shreds to the stock.
- Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
- **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.
Nutrition Facts : Calories 395.5, FatContent 5.9, SaturatedFatContent 1.4, CholesterolContent 81.5, SodiumContent 620.3, CarbohydrateContent 47.5, FiberContent 3.1, SugarContent 8.3, ProteinContent 36.5
CHICKEN AND DUMPLINGS I RECIPE | ALLRECIPES
A traditional, classic soup dish - mouthwatering and simple to make!
Provided by Lillian
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
- TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Nutrition Facts : Calories 348.8 calories, CarbohydrateContent 32.1 g, CholesterolContent 82.2 mg, FatContent 13.5 g, FiberContent 1.1 g, ProteinContent 22.8 g, SaturatedFatContent 3.6 g, SodiumContent 141.1 mg, SugarContent 0.2 g
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Total Time 85 minutes
Calories 367 per serving
- 1. Place stock, water, salt, and bay leaf in a large Dutch oven; cover and bring to a boil over high. Add chicken; reduce heat to medium, and simmer, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, 22 to 25 minutes. Transfer chicken to a cutting board; discard bay leaf. Tear chicken into bite-size pieces; transfer to a heatproof bowl. Discard chicken skin and bones. Remove the Dutch oven from heat; reserve stock mixture in Dutch oven. 2. Melt butter in a small skillet over medium-high until foamy. Add carrot and celery; cook, stirring often, until vegetables are tender, 10 to 12 minutes. Add to chicken in bowl; stir to combine. 3. Whisk together 1 cup each of the all-purpose flour and whole-wheat pastry flour and the baking powder in a large bowl. Add milk; stir until just combined. Let dough stand 10 minutes. Place dough on a floured work surface; roll out to 1/4-inch thickness. Cut into 11/2-inch squares. 4. Transfer 1/2 cup stock mixture from Dutch oven to a small bowl. Add remaining 1/8 cup each all-purpose flour and whole-wheat pastry flour; whisk until smooth. Add to stock mixture in Dutch oven, whisking to incorporate. 5. Bring mixture in Dutch oven to a simmer over medium. Add square flour dumplings; simmer, stirring occasionally, 10 minutes. Stir in chicken mixture and pepper; simmer 1 minute. Ladle into bowls; sprinkle evenly with thyme.
THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 35 minutes
Category Dinner, Lunch
Calories 470 calories per serving
- 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.
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Reviews 5.0
Total Time 3 hours
Calories 936.5 per serving
- *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.
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Reviews 4.5
Total Time 40 minutes
Calories 397 calories per serving
- Combine flour, baking powder, remaining 1 tablespoon thyme, remaining 1 tablespoon tarragon, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist. Drop dough, 2 teaspoons at a time, into stock mixture, forming 16 dumplings. Cover and simmer 7 minutes or until dumplings are cooked through.
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