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Question

Need a recipe for chicken and dumplings? One that is easy since I dont know how to cook.

Answer 1

Really EASY Chicken and Dumplings

4-6 chicken breasts cut in pieces
2 boxes chicken broth
3 ribs celery cut in pieces (bite size)
3 carrots cut in 1/4 inch slices

Let that simmer for about 3 hours adding water as necessary add salt and pepper as needed.

Buy a box of Bisquick follow the recipe for dumplings on the box. Drop them in the bubbling liquid. MMMM so yummy and you will be making it all winter. If you would like to make it pretty add some parsley flakes to the top of the dumplings when you first drop them in.

Answer 2

Easy Chicken and Dumplings recipe:

5 cans chicken broth, divided
4 to 6 boneless, skinless chicken breasts
2 sticks butter, divided
Salt and pepper, to taste
2 cans evaporated milk
Biscuits made from Bisquick mix or 2 cans
biscuits

Put 4 cans of chicken broth, chicken breasts, 1 stick of butter, salt and pepper in a large pot. Bring to a boil. Simmer for about 1 hour. Remove chicken. Set aside, then shred apart when cool.

Roll out biscuits on floured board. Sprinkle flour on top of dough to make rolling out easier. Cut into strips or squares.

To pot, add additional stick of butter, remaining can of chicken broth and more salt and pepper, if desired. Bring to a boil. Add dumplings (biscuit strips) and cook for about 10 to 15 minutes. Add shredded chicken and evaporated milk. Cook until mixture starts to thicken. Stir constantly, being careful to not break up dumplings.

Add instant mashed potatoes to thicken, if desired.

Answer 3

This is a very easy recipe and it tastes good. This recipe serves 3 people. If you want to serve more than 3, increase the quantity of things. For the chicken for 3 people, just use 2 chicken breasts or 3 thighs or 3 drumsticks. The thighs or drumsticks make a moister chicken piece.

CHICKEN AND DUMPLINGS

1/2 onion - chopped (lay the large flat side of the half down
and make 5 cuts through in a row. Turn the onion and make 3 cuts in the other direction and you have it chopped)
2 cloves garlic - cut into little pieces (cut 3-4 cuts through it so it's in slices and then cut through it in the other direction so you have pencil-looking pieces. Then cut across those pieces so you have just little pieces)
Chicken breasts cut into pieces or other pieces with the bones removed cut into pieces.
2 carrots - cut in half and cut on the diagonal (meaning turn your knife so it's not straight down but slightly away from you on the sharp edge with the fatter edge closer to you.) You want them to be about as wide as it is from the tip of your finger to the first joint.
2 stalks celery - cut on the diagonal (do the same thing as you did with the carrot - same size)
1 bay leaf
2 T oil

Put the oil in a skillet and heat it on Medium. (It's hot enough when you put one piece of onion in there and you see little bubbles). Add the onions and garlic and stir and cook until the onions are translucent (you can see just a little through them) Add the carrots and celery and stir in with the onion and garlic. Cook for 1 minute. Then add the raw chicken, the bay leaf, a dash (one quick shake) salt and 1/3 tsp black pepper. Add water or chicken broth (water works Ok but chicken broth gives it a little more flavor. If you have chicken base or a bouillon cube, add one cube or 1 tsp chicken base to the water in place of the chicken broth). You want to add enough liquid until only the top items in the pan are barely showing. Bring to a boil, turn the heat down until it's just barebly bubbling but you do want it bubbling, and cook it 10 minutes.

Start making the dumplings when your timer says there is 5 minutes left. Have the dumpling ingredients already measured out and ready to be mixed.

DUMPLINGS (this recipe makes 5 dumplings)

1 c flour
1 1/2 tsp baking powder
dash salt
1 T dried parsley
1 T dried chives
1/8 c butter
1/2 c milk

Sift together the flour, baking powder and salt. Add the parsley and chives and stir until mixed. Cut in the butter (this means mash the butter into the flour mixture with a fork or pastry cutter until the lumps of butter are no larger than coarse cornmeal - really small). Add the 1/2 c milk and gently mix with a fork to make a soft dough - stir as little as possible but just enough to make everything wet.

Once your timer goes off, drop the dumplings by heaping teaspoonfuls onto the chicken and veggies pieces sticking up out of the water. (Use your finger to push it off the spoon in one lump.) Simmer 10 minutes - uncovered (meaning let it continue cooking in the slightly bubbling water for 10 minutes without a cover on your pot). Once the 10 minutes are up, cover and simmer it for another 10 minutes. Serve as soon as the timer goes off so make sure your table is set and everything else you are going to serve is ready.

Hope that helps. The recipe may seem long but only because I wanted to explain it in as much detail as you might need. If anything is unclear, just ask about it. It's really very very simple. And, don't ever turn your heat up above Medium - don't want to scorch anything.

Answer 4

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8 servings 45 min 15 min prep
Change to: servings US Metric
1 store-bought roast whole chicken
1 tablespoon vegetable oil
1 medium onion, chopped
1 (49 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
5 medium carrots, chopped
3 stalks celery, chopped
1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1 (12 ounce) jar chicken gravy

Not the one? See other Quick & Easy Chicken and Dumplings Recipes
< 60 mins One-Dish Meal
Chicken One-Dish Meal
Winter One-Dish Meal
Low Calorie One-Dish Meal
Remove skin from chicken and chop or shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
Ladle into bowls and serve piping hot.
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Answer 5

This recipe for chicken and dumplings is from Liz Ellis.
INGREDIENTS:
(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Buttermilk
PREPARATION:
Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside

Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
Serves 4 to 6.

Answer 6

Chicken in a Pot with Dumplings Recipe

1 (4 pound) whole chicken
2 carrots, scrubbed and halved
1 onion, peeled and halved
1 celery rib, cut in thirds
5 peppercorns
1 bay leaf
Water
3 tablespoons of vegetable oil
1 onion, chopped
2 carrots, peeled and sliced
1 celery rib, sliced
2 potatoes, peeled and chopped
4 tablespoons flour
1/4 cup parsley, chopped
Salt and pepper

In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.

Dumplings:
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, chilled and cut into small bits
1/2 cup milk
2 tablespoons chopped parsley

In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.

Answer 7

Tortilla strips make the dumplings in this light version of chicken and dumplings.


INGREDIENTS:


2 to 3 Boneless, skinless chicken breasts, cooked well,

shredded or chopped

1 can reduced fat cream of chicken soup

1 can fat free chicken broth

5 flour tortillas, cut into 2-inch squares


Salt and pepper to taste
1/2 teaspoon of celery salt

dash leaf thyme

PREPARATION:

Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.).

Chicken and Dunpling

Ingredients

1 (32-oz.) container low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb.)

1 (10 3/4-oz.) can reduced-fat cream of celery soup

1/4 teaspoon poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits


Preparation

1. Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking

Answer 8

The easiest thing to do, would be buy a really good brand of creamy chicken soup. A lot of grocery stores are selling some good fresh ones in the deli department. Buy the soup, pour in a pot and heat up. When soup is hot, take refridgerated biscuits (in the round tube) and put them on top of hot soup, and cover with lid and let cook. It takes a little while for them to cook. Hope this helps.