BEST CHICKEN & DUMPLINGS RECIPE - HOMEMADE CHICKEN A…
This quick-and-easy recipe for Chicken & Dumplings is the perfect comfort food. Homemade dumplings are so easy to make and turn this into an amazing meal.
Provided by Makinze Gore
Categories low sugar nut-free easy chicken weeknight meals winter dinner main dish poultry
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make soup: In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery and cook until tender, 5 minutes. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute. Add broth, chicken, and thyme to pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, 10 minutes. Remove chicken and shred with two forks. While soup is simmering, make dumplings: In a large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk, and melted butter and whisk with a fork until combined. Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonfuls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes. Garnish with parsley before serving.
CHICKEN AND DUMPLINGS RECIPE - FLAT DUMPLINGS JUST LIKE ...
Real Southern-style Chicken and Dumplings, just like your grandmother made!
Provided by Back to the Cutting Board
Total Time 2 hours
Prep Time 90 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
- Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you're ready to begin cooking. Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
- Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
- Once the chicken is done, remove it from the broth and let it cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
- Pour the chicken broth through a fine-mesh sieve lined with cheesecloth (you can improvise with a coffee filter or paper towel), discarding vegetables. Reserve 8 cups of broth for the dumplings. Refrigerate or freeze the rest to use for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
- In a large pot or dutch oven over medium heat, bring the broth to a very gentle simmer. This can be a bit tricky depending on your stove because you don't want the broth to get too hot or the dumplings may come apart. You should be able to see lots of tiny bubbles rising below the surface of the broth, but they don't need to be breaking through into a full simmer yet.
- Drop in the dumplings, one at a time, and give the whole pot a gentle stir after every 5 or so dumplings. This will help keep them from sticking together. After all the dumplings have been added, continue to cook on medium, stirring regularly, for 7-10 minutes. At this point, the broth should have started to thicken and get more white/opaque as the dumplings cook down.
- Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.
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BEST CHICKEN & DUMPLINGS RECIPE - HOMEMADE CHICKEN AND ...
This quick-and-easy recipe for Chicken & Dumplings is the perfect comfort food. Homemade dumplings are so easy to make and turn this into an amazing meal.
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Reviews 4.2
Total Time 1 hours 5 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, main dish, poultry
Cuisine American, Southern
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Reviews 4.2
Total Time 1 hours 5 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, main dish, poultry
Cuisine American, Southern
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CHICKEN AND DUMPLINGS RECIPE - FLAT DUMPLINGS JUST LIKE ...
Real Southern-style Chicken and Dumplings, just like your grandmother made!
From backtothecuttingboard.com
Reviews 4.3
Total Time 2 hours
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Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings …
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