Chicken n' Dumpling?

Question

not dry or sticky, soupy but not too soupy and the dumplings need to be just right; doughy but not mushy either....please help! Ingredients, brands, cookware, temps, time...EVERYTHING!

OK, now I'm not only anxious to start cooking...but hungry for c n' d! thnx!

Answer 1

Here is my no fail recipe:

CHICKEN & DUMPLINGS
2 cans of can butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast
Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.
Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.
When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well
Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.
Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!

Answer 2

Try this......
Whole chicken
1 Carrot
1 stalk Celery
1 small onion
2 bay leaves
1 Tablespoon Salt
Cook these items in a large pot filled with water to cover the chicken. High heat until just to a boil, reduce to high simmer and let cook for at least 2 hours longer if possible.
After cooked strain off broth and reserve (should be about 4 cups or more if needed add water to make 4 cups). Cut apart chicken into bite pieces. If you want to retain any of the vegetables you can just cool and chop into bite pieces.
2 cup flour
2 Eggs
Beat eggs very well then mix in flour to form dough. Dough will be rather sticky don't mix a lot. You can form dumplings out of these but I usually just make noodles. Same dough, different shape. Just either roll the dumplings into balls (about 1-2 Tbs of dough per piece) or just tear off and leave rough. If noodles then sprinkle counter w/ flour and roll out dough cut into thick strips.
In pot cooked chicken in heat 2-3 tablespoon of either butter or olive oil and after sizzling add in same amount of flour. Cook this mixture for about a minute stirring constantly. Add Chicken broth to pan and stir mixture to boil add dumplings and cook for a few minutes. Add in chicken and vegetables (if using) and either eat as is or pour into casserole and bake for about 30 minutes at 350. Good luck!

Answer 3

This is the easiet recipe ever but yummy!

Take a whole Chicken or chicken pieces.Cover with cold water a couple stalks of celery,an onion cut in quarters,carotts salt and pepper.Simmer this for about 1 1/2 hour.Skim foam during this process.When chicken is done and falling off bone remove to drain.After it cools a bit take meat off bone.Disgard the veggies from the broth and add fresh ones.Take one can of cream of celery soup add.Place meat and veggies to BOILING broth.Get a box of bisquick(makes pancakes and waffles too)
2 C bisquick
2/3 C milk
fresh flat leaf parsley to taste.
mix above ingredients and drop by spoonful to boiling broth.cook 10 minutes uncovered and 10 more minutes covered.

Answer 4

Depending on how much you wanting.
1 can chicken broth (Add any water according to can)
2 chicken breasts
Flour tortillas

Boil chicken in broth. When done chop up (Be careful it hot or chop before cooking, it faster). Add back to your broth and simmer on low. Using some Kitchen Scissors, cut the flour tortillas into strips the width and length you want and add to your mix. Simmer until dumplings are at the desired tender. You can add a little flour to thicken your broth. Make some Cornbread and you good to go.

Answer 5

I use boneless chicken breasts and Bisquick.

cut your chicken in bite sized cubes

brown in approx 3 tablespoon of cooling oil

add 6 cups of chicken broth and bring to a boil

us the Bisquick recipe on the box for "drop biscuits"

when the liquid comes to a boil, drop biscuit mix in using heaping teaspoons full.

DO NOT STIR

push the dumplings to the side to add as many as you can. (i like a lot of dumplings in mine)
Cover and let cook on medium heat until the dumplings are cooked through. ( about 7 minutes)
If you want to add veggies, you can use frozen mixed or what ever kind you like, just add them before you add your dumplings and bring the liquid back up to a rolling boil before adding your dough.

The sauce will thickenn on it's own. If its too runny use instant mashed potato's to thicken.
Too thicke? Add more chicken broth.

Answer 6

Maw Maw Doris' Chicken and Dumplings

This is a recipe my grandmother has made for years. I honestly have to say it has to be one of my favorite meals, every birthday I request it. This past month she patiently tought me how to make it so that I can continue the tradition. This is a basic recipe... not a lot of spices or steps... just time consuming. But it's all worth it in the end!

Ingredients (for 1 batch... we usually double it and make 2)
1 whole chicken (you can buy a rotisserie one at a local store to save time)
2 large containers Swanson chicken broth
2 eggs
1 regular bag flour (you won't use it all...but it's hard to say an exact amount)
2 teaspoons salt
3 Chicken boullion cubes

If you decide to buy and cook a whole chicken from scratch this is the first step you need to do. You can boil the chicken or bake it in the oven, but be sure to save the chicken broth that will form when the chicken has been fully cooked.

Your next step is to warm the saved chicken broth, or Swanson broth, (about 1 cup) on the stove.

In a large bowl pour in about 3 cups of flour. "Dig" a tennis ball size hole in the center of the bowl. In the hold crack in the two eggs and drop the salt on top of them. Take a fork and wisk just the eggs and salt trying not to mix in too much of the flour. Scoop about 1 cup of warm broth and pour slowly over the egg/salt mixture in the center of the bowl. As you mix in the broth slowly begin adding the flour from the sides. Eventually, all the flour will become mixed with the egg/broth in the center. Add more flour, and knead with your hands, until the ball of dough is no longer sticky.

Sprinkle flour over a large flat countertop.
Drop the dough into the middle and coat a rolling pin with a layer of flour. Begin rolling the dough... This will take some time.
Dough thickness will be the deciding factor whether you get perfect dumplings that look precise or thick goopy dumplings that are cooked unevenly. (Some people prefer the gobby ones... but it's up to you)
If you want the "pretty" dumplings... Roll the dough out very thin.... I would say the thickness of about 2-3 mm max.

When all your dough is to your thickness preference... take a rolling pizza cutter (or a special "crinkle" wheel that makes a wavy pattern) and slice the dough in very long but only 1 inch wide strips. (We keep them in strips so that as you drop them you can cut them with kitchen scissors and save more time)
Place the strips on a cookie sheet covered in a layer of flour. (Make sure the dumplings don't touch... they Will Stick!!) If you run out of room, shake more flour over the sheet and cover with aluminum foil lightly. Then begin the process over... coat with flour, arrange dumpling strips, cover with flour... until all the dumplings are on the sheet.
Now, it is important for the dough to "rest." You need to leave them in the refrigerator for at least 2 hours to let the dough settle.

When ready to drop the dumplings, poor the remainding chicken stock in a LARGE pot. Begin heating the broth and add your chicken (cut or pulled into bite-size pieces). If you like a more flavorful dumpling... you can also add 1 or 2 chicken boulion cubes to the broth mixture on the stove.

When the broth begins to boil (Keep it at a slow, gentle boil) ... Take out the dumplings and grab a pair of kitchen shears. Over the boiling broth snip off dumplings about 1inch X 1inch. Continue this process until all dumplings are floating in the pot. If you prefer a more saucy dumpling... add a little water at a time until you find your desired consistency.

Let the dumplings cook for 5 more minutes... and serve right away!!

Sorry if I rambled on a bit. But this is really and truly a family recipe that has been passed down. I don't mind passing it on because I love it so much. I hope one of these recipes works out well for you. Best of Luck!

Answer 7

well here you go

INGREDIENTS
6 skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water
DIRECTIONS
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.