Chicken and Dumplings Recipes

If it is comfort food you are in the mood for, there is nothing like a hearty dish made from a delicious chicken and dumplings recipe. Your home will be filled with the delectable aroma of wholesome home cooking as the chicken broth slowly simmers and bubbles, creating a base full of flavor for the toothsome dumplings. So, here are some simply scrumptious chicken and dumplings recipes that you can try out.

Simple Chicken Dumplings

1, 2 to 3 lbs chicken, cut into pieces
1, 10 3/4-oz can of cream of chicken soup
2 stalks of celery, chopped
Some parsley
tsp pepper
1 tsp salt
Poultry seasoning
4 quarts water

Ingredients for the Dumplings:

2 cups of flour
2/3 cup of whole milk
2 tsp butter
tsp salt
4 tsp baking powder

Put the chicken, poultry seasoning, parsley, celery, pepper and salt into a pot, and pour the water into it. Heat this, allowing it to come to a boil, then lowering the heat, cover and let it simmer for about two hours, until the chicken becomes tender. Remove the chicken onto a plate and let it cool down enough to be handled. Then remove the chicken meat from the bone, and return the meat into the broth. Then add the cream of chicken soup, and simmer on low heat.

Then, in a dish, mix the flour, salt, and baking powder. Next, add the butter into it, working it in with your fingertips, gradually adding the milk. Roll the dough into balls and flatten into half-inch thickness. Drop these into the broth and simmer for 10 more minutes, making sure to submerge the dumplings into the broth while they are cooking.

Aromatic Chicken Dumplings

1 large sized chicken, cut into pieces
1, 14-oz can of chicken broth
4 carrots, peeled and diced
2 celery ribs, cut into pieces
1 medium-sized onion, diced
2 tsp chicken bouillon granules
2 tbsp parsley, dried
1 tsp pepper
1 tsp salt
water

Ingredients for the Dumplings:

2 cups of flour
3/4 cup milk
4 tsp baking powder
4 tbsp oil
1 tsp salt

Put the chicken, carrots, celery, parsley, onion, chicken bouillon granules, chicken broth, pepper and salt in a pot and add enough water to cover the chicken. Allow this to come to a boil, then reducing the heat, cover and let it simmer for about two hours, until the chicken becomes tender. Then, remove the chicken from the broth onto a plate, allowing it to cool down enough to be handled. Then debone the chicken and return the meat into the broth. Heat the broth and let it simmer for a while.

In a separate bowl, combine the ingredients for the dumplings, mixing well in order to form a firm dough. Scoop out tablespoons of this dough and drop them into the simmering broth. Cover and cook for 15-20 minutes. Serve at once.

Baked Chicken Dumplings

3 cups chicken breast, cooked and chopped
1 can chicken broth
2 cans cream of chicken soup
15 oz mixed vegetables, drained
tsp poultry seasoning
2 cups biscuit mix
Pepper, according to taste
1 cup milk
8 oz sour cream

Begin by preheating the oven to 350 degrees. Put the first six ingredients in a bowl and mix well, and then pour it into a sprayed baking dish. Then, in a bowl, mix the biscuit mix, milk, and sour cream, and spoon this on the chicken. Then, bake this for about an hour, or until the top turns golden brown in color.

Lemony Chicken Dumplings Recip

4 lbs chicken
2 cubes of chicken bouillon
2 stalks of celery, chopped
1 carrot, chopped
1 onion, chopped
1 cup flour
cup butter
1 tbsp lemon juice
1 oz sherry
Salt
Water

Ingredients for the Dumplings:

1 cups flour
cup milk
3 tsp shortening
2 tsp baking powder
tsp salt

Put the chicken along with some salt in a pot, pour water into it to cover the chicken, and heat this, bringing it to a boil. The reducing the heat, let it simmer until the chicken becomes tender. Next, remove the chicken, cool, and debone. Add the onion, celery, and carrot to the broth and simmer for about 30 minutes. Add the chicken to the broth, cook for a while, and then remove from the heat. Strain this out, reserving the stock. Then heat a frying pan and melt the butter and stir in one cup of flour until the mixture is smooth. Add the strained stock and let it simmer for about 5 minutes. Then, add the lemon juice, sherry, pepper and salt.

Then, mix the 1 cups of flour, salt, and baking powder in a mixing bowl. Then mix in the shortening until the mixture becomes crumbly. Next, add the milk in gradually until blended. Then, pour about half an inch of water in a saucepan that is equipped with a wire rack, and cover it with waxed paper that has been lightly oiled on the side facing up. Then allow the water to come to a boil, and reduce the heat until it simmers gently.

Spoon dumplings onto this paper, leaving enough room between each for expansion, and let them steam uncovered for about 8-10 minutes, then cover and steam for about 5 minutes more. In the meantime, debone the chicken, and cut into pieces, and put them in a casserole. Place the dumplings on the chicken, and pour the sauce over them.