How to make chicken and dumplings?

Question

I'm a horrible cook, and it's raining out. Chicken and dumplings sounds like the perfect meal today!!

Answer 1

Here is a simple..but verrrry good recipe...quick to make but doesnt taste like it.
Chicken and Dumplings
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

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DIRECTIONS:
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Answer 2

Be right back I must find my mom's recipe. Ok,
Now this is a from scratch, Clean Chicken and cut into serving portions;Place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender. 2- 3 hours. When done, (keep hot)
prepare Drop Dumplings.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
A sprig of parsley, minced
it will be a thick batter
1/2 cup milk
before adding dumplings I put egg noodles with the chicken, the dumplings should be resting on top of the chicken and egg noodles. drop dumpling batter on top of chicken and egg noodles and cover IT IS VERY IMPORTANT NOT TO LIFT THE LID FOR 25 MINS.
Also it should not boil, only simmer after the dumplings are put in.
The dumplings should turn out cake (dry) like inside.
Enjoy.

Answer 3

Well if from scratch - here we go.

1 1/2 Chicken, spices, like rosemary, garlic, onion, carrots - salt and pepper - whatever you have - cover with water and boil for about 10 min - then turn the heat down to simmer, until the chicken is done - about 45 min total.

Then separate the chicken from the broth - save the broth.
When the chicken is cool - take the meat off the bone and put aside - I usually throw the bones back into the stock at this point.

Strain your stock when finished simmering, and add back the chicken. Put vegetables in if you like - celery, carrots, onion....

I make dumplings from a bisquick mix - VERY easy - follow the package directions, and turn into the broth to finish cooking using 2 tablespoons to shape.

Let simmmer for another 15-20 minutes - if the broth/gravy needs to be thickened -use a cake or sauce flour......put a little of the broth into a cup - add the flour - remove the whole thing from the heat and add the flour/broth mixture - it will thicken almost instantly.....and walaa!

Chicken and dumplings!

Call me when it's done - if there's not enough for me I can just smell it....lol

Answer 4

Chicken and Dumpling Squares (using cream of chicken soup)
rec.food.cooking/Faye Killian (2000)

1 (3-pound) broiler-fryer chicken
3 quarts water
1 (10 3/4-ounce) can reduced-fat cream of chicken soup, undiluted
1 1/2 cups self-rising flour
1/2 teaspoon salt
1 teaspoon pepper

Combine chicken and water in a large Dutch oven or stockpot; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 11/2 hours.

Remove chicken from broth, and cool to touch. Skin and bone chicken; cut meat into bite-size pieces. Reserve 3/4 cup broth; stir chicken and soup into remaining broth. Bring to a boil over medium-high heat.

Combine flour, salt, and pepper; add reserved 3/4 cup broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/4-inch thickness; cut into 2-inch squares. Drop dough, one square at a time, into boiling broth mixture, stirring gently after each addition. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes or to desired consistency. Yield: 6 servings.


MSG URL: http://www.recipelink.com/gm/31/12400


Replies:

Answer 5

Chicken and Dumplings:

1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings
1 cup milk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Yield: 8 servings

Answer 6

Bisquick makes the best dumplings
I use chicken thighs, carrots, celery, onions, and chicken broth
I like tarragon, about a tablespoon, and pepper, the broth is already salty enough for me, you can add salt later if needed
simmer for about an hour, then mix the bisquick with milk
use two big spoons, scoop with one, push off with the other
simmer ten minutes uncovered, then ten minutes covered

Answer 7

Just follow the directions precisely and you should be fine....
Chicken and Dumplings:
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Answer 8

very easy boil a couple chic breasts, save broth add can of cr. chic soup, pull chic apart put back in broth mixture. ( need jiffy baking mix or bisquick) 2 cups mix 2/3 cups milk mix to make dough dont over mix tho. drop by tbl spoon full into boiling broth cover pan tightly simmer low for 15 min. dont peek in pot for 15 min. thats it
if you want easy but not as good dumplings you can use canned bisquits cut into chunks but like i said not as good

Answer 9

easy way to make dumplings...

beat three eggs
add salt to taste
add flour to the eggs and mix until you get a dough.

drop into boiling salt water. they are cooked when they float.

I think I'll go make some.

Answer 10

Rear the back of a bisquick box