CHICKEN AND DUMPLINGS FROM SCRATCH RECIPE RECIPES

Name: The Best Chicken & Dumplings
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings (3 quarts).
Ingredients: 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

THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT

The Best Chicken & Dumplings Recipe: How to Make It 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

Total Time 01 hours 35 minutes

Prep Time 25 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 25

Ingredients

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, FatContent 24g fat (8g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 892mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

EASY CROCK-POT CHICKEN AND DUMPLINGS RECIPE - BEST ...

Easy Crock-Pot Chicken and Dumplings Recipe - Best ... image

This classic, comforting chicken and dumpling soup from Delish.com is almost too easy to make.

Provided by Lauren Miyashiro

Categories dinner lunch main dish soup

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits

Steps:

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

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THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT

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
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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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