When you make chicken and dumplings how do you make the sauce thicker?

Answer 1

What I do is take some of the liquid and a dumpling, hit it with an Immersion blender and add it back in. You can do it right in the pot with a bowl, just dip it in, get a dumplin and liquid and blend

Answer 2

1

Answer 3

Cooking the dumplings in the soup will make it thicker because of the release of the ingredients in the dumplings.


Chicken & Dumplings

Ingredients

(6 servings)

6 1/2 c Water Divided
4 (8 Oz.) Chicken Breast
Halves
1 1/2 c Sliced Mushrooms
3/4 c Diced Carrots
2 tb Chopped Onion
3/4 ts Poultry Seasoning
1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cl Garlic Minced
1 1/4 c + 2 T. Flour, Divided
1 ts Baking Powder
1/2 c Skim Milk


Instructions

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.

Answer 4

It really depends on the recipe you're using. I use a recipe that makes the dumplings with "Bisquick" and that makes it's own thick sauce when you drop the dumplings into the pot. But if you still end up with wimpy, runny sauce you can use 3 tablespoons of flour stirred vigorously into 1/3 cup cool water until smooth and then slowly pour this mixture into pot while stirring and this will thicken the sauce . You will need to continue cooking & stirring another 10 to15 min for it to reach a gravy consistency. good luck!

Answer 5

If you are making rolled dumplings, the flour that you use to roll out the dough should thicken the broth once it comes to a boil. If that doesn't work, try mixing a little cornstarch in some cold water and then add that to the broth, again once it comes to a full boil that should help.

Answer 6

cream of mushroom soup, cream of celery soup, and/or cream of chicken soup. i use a can of all three for a nice thick flavor filled gravy. some people only use 1 or 2 flavors or a 1/2 of a can of each it depends on how big the pot of chicken and dumplings is. i have 6 people in my house hold with 3 teenage sons and 1 husband so i have to make a huge pot.

Answer 7

Make a cold roux. To make a cold roux take butter and flour. add a little bit of flour and mix it into the butter at a time so that it's even through out. keep adding flour untill it gets to almost a doughy consistancy. Add small pea size pieces of the rou to the broth and stur them in. This alous the flour to be dsepersed evenly and will thicken it easily

Answer 8

mix cornstarch and cold water (about two table spoons of cornstarch to 1/2 c. of water) and stir until well blended. Once it is blended, add to chicken and dumplings slowly. It will take about 10-15 minutes but they will start to thicken... Good luck and Merry Christmas!!!

Answer 9

The longer you cook the base (the butter and flour), the thicker it will be. If you've already added the milk and other ingredients, try adding just a tiny bit of flour or cornstarch until it's the consistency you want.

Answer 10

Either dissole equal parts cornstarch and water in a cup and add to the sauce, or make a roux with flour and butter and add that to the sauce. dont add flour directly though. it will just clump on you.