Anyone have a good recipe for chicken and dumplings?!
Answers:
Ingredients:
1 roasting hen or two frying chickens, cut up
4 sprigs parsley
5 ribs celery with leaves
2 carrots, sliced
1 medium onion, cut up
2 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups all purpose flour, divided
2 teaspoons baking powder
1/2 cup milk
2 tablespoons melted shortening
1 tablespoon chopped fresh parsley
1 cup cold water
Preparation:
Place chicken in stock pot!. Add enough water to cover!. Add parsley, celery, carrot, onion, 2 teaspoons salt and 1/4 teaspoon pepper and bay leaf!. Cover and bring to a boil; simmer for about 2 1/2 hours!. Combine 1 cup flour, baking powder and remaining 1/2 teaspoon salt in a medium bowl!. Combine milk and melted shortening!. Add to the dry ingredients, along with the chopped fresh parsley!. Stir just to moisten dry ingredients and drop by tablespoon directly onto the chicken in the boiling broth!. Cover tightly!. Return to the boil!. Reduce heat without lifting cover and simmer about 15 minutes!. Strain chicken broth!. Measure 4 cups of broth into saucepan!. Bring to a boil!. Combine remaining 1/2 cup flour with cold water; gradually add flour mixture to broth, stirring constantly!. Cook, stirring, until thickened!.
Www@FoodAQ@Com
1 roasting hen or two frying chickens, cut up
4 sprigs parsley
5 ribs celery with leaves
2 carrots, sliced
1 medium onion, cut up
2 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups all purpose flour, divided
2 teaspoons baking powder
1/2 cup milk
2 tablespoons melted shortening
1 tablespoon chopped fresh parsley
1 cup cold water
Preparation:
Place chicken in stock pot!. Add enough water to cover!. Add parsley, celery, carrot, onion, 2 teaspoons salt and 1/4 teaspoon pepper and bay leaf!. Cover and bring to a boil; simmer for about 2 1/2 hours!. Combine 1 cup flour, baking powder and remaining 1/2 teaspoon salt in a medium bowl!. Combine milk and melted shortening!. Add to the dry ingredients, along with the chopped fresh parsley!. Stir just to moisten dry ingredients and drop by tablespoon directly onto the chicken in the boiling broth!. Cover tightly!. Return to the boil!. Reduce heat without lifting cover and simmer about 15 minutes!. Strain chicken broth!. Measure 4 cups of broth into saucepan!. Bring to a boil!. Combine remaining 1/2 cup flour with cold water; gradually add flour mixture to broth, stirring constantly!. Cook, stirring, until thickened!.
Www@FoodAQ@Com
ingredients
* 3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
* 1 small rotisserie chicken, skin discarded and meat removed from bones
* 1 can of low-sodium, reduced-fat cream of chicken soup
* 1 can of low-sodium, reduced-fat cream of mushroom soup
* 1 cup low-sodium chicken broth
* Salt and ground black pepper
Preheat oven to 400oF!.
Roll out the cans of croissant sheets and separate into diamond shaped sections!. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings!. Cut up any excess dough into strips!.
Line a 9x13" baking dish with one layer of dumplings!. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth!.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes!.
Www@FoodAQ@Com
* 3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
* 1 small rotisserie chicken, skin discarded and meat removed from bones
* 1 can of low-sodium, reduced-fat cream of chicken soup
* 1 can of low-sodium, reduced-fat cream of mushroom soup
* 1 cup low-sodium chicken broth
* Salt and ground black pepper
Preheat oven to 400oF!.
Roll out the cans of croissant sheets and separate into diamond shaped sections!. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings!. Cut up any excess dough into strips!.
Line a 9x13" baking dish with one layer of dumplings!. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth!.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes!.
Www@FoodAQ@Com
Slow Cooker Chicken and Dumplings
4 chicken breasts, boneless skinless
2 tablespoons butter, diced
2 cans cream of chicken soup
1 onion, diced
2 rolls biscuits (10 ounce rolls), torn into small pieces
Place chicken, butter, soup and onion in slow cooker, fill with enough water to cover!.
Cover, cook on high for 4 - 5 hours!. Remove chicken, allow to cool until able to handle!. Shred into bite size pieces and return to slow cooker!.
Add torn biscuits to mixture!. Cover and allow to cook until dough is done, about 30 minutes!.Www@FoodAQ@Com
4 chicken breasts, boneless skinless
2 tablespoons butter, diced
2 cans cream of chicken soup
1 onion, diced
2 rolls biscuits (10 ounce rolls), torn into small pieces
Place chicken, butter, soup and onion in slow cooker, fill with enough water to cover!.
Cover, cook on high for 4 - 5 hours!. Remove chicken, allow to cool until able to handle!. Shred into bite size pieces and return to slow cooker!.
Add torn biscuits to mixture!. Cover and allow to cook until dough is done, about 30 minutes!.Www@FoodAQ@Com
This is mine:
4 large chicken breasts boiled in 4 cans chicken stock with 1/2 onion, diced, 3 ribs celery, diced, 2 carrots, diced, 1 tsp!. salt, 1/2 tsp!. pepper, small handful of parsely, chopped, dried herbs (dash of each): oregano, basil, rosemary, and 3 cloves garlic, chopped!.
Heat to boil then reduce to low simmer for 45 mins!. When chicken begins to shredd, shredd it with 2 forks!.
You might find that the liquid has reduced too much!. If it has, add in 1 cup water!.
Add in 1/2 cup HEAVY CREAM and stir!.
Taste and re-season (more salt!?)!.
Bring back up to a simmer and heat on low while you mix bisquick bisquit mix into a thick batter!.
Drop spoonfuls of thick bisquick bisquit batter into the broth 1 at a time (don't drop them all on top of each other, move around the pot of soup as you drop)!. Drop in 3-4 small dumplings per person eating the soup!.
Let cook additional 10 minutes on low/medium or until the dumplings seem done!.
Other optional veggies to add:
peas
mushrooms
leeks (thoroughly washed!)
potatoes (peeled and diced)Www@FoodAQ@Com
4 large chicken breasts boiled in 4 cans chicken stock with 1/2 onion, diced, 3 ribs celery, diced, 2 carrots, diced, 1 tsp!. salt, 1/2 tsp!. pepper, small handful of parsely, chopped, dried herbs (dash of each): oregano, basil, rosemary, and 3 cloves garlic, chopped!.
Heat to boil then reduce to low simmer for 45 mins!. When chicken begins to shredd, shredd it with 2 forks!.
You might find that the liquid has reduced too much!. If it has, add in 1 cup water!.
Add in 1/2 cup HEAVY CREAM and stir!.
Taste and re-season (more salt!?)!.
Bring back up to a simmer and heat on low while you mix bisquick bisquit mix into a thick batter!.
Drop spoonfuls of thick bisquick bisquit batter into the broth 1 at a time (don't drop them all on top of each other, move around the pot of soup as you drop)!. Drop in 3-4 small dumplings per person eating the soup!.
Let cook additional 10 minutes on low/medium or until the dumplings seem done!.
Other optional veggies to add:
peas
mushrooms
leeks (thoroughly washed!)
potatoes (peeled and diced)Www@FoodAQ@Com
for a one gal boiler add 2 cans of chicken broth or 3 cups cups broth from boiled chicken!. fill pot half way with milk and bring to a boil (stir often so you dont scorch the milk)
cut up one half pack of azteca tortillias in to strips (approx 1x2 in) or you can get them pre cut in the frozen food section!. add tortillias chicken and salt and pepper to tast and let cook for 5 min and remove from heat!.
you can substitute canned uncooked biscuits (not cressant rolls I tried it and they never would get done it ended up as mush) for the tortillias just flatten and cut but they take a few minutes longer to cook since its raw dough!.
If the juice is too thin before you add the dumplins mix a little cornstarch in a little water (not to thick but not to thin bout like pancake batter) and stir in and repeat til its thick enough for you!.
I'm sorry my reciepe isnt nice and measured out!. I use the "Dump it method" because I have dont it so much that I just "know" how much of what to add lol!.Www@FoodAQ@Com
cut up one half pack of azteca tortillias in to strips (approx 1x2 in) or you can get them pre cut in the frozen food section!. add tortillias chicken and salt and pepper to tast and let cook for 5 min and remove from heat!.
you can substitute canned uncooked biscuits (not cressant rolls I tried it and they never would get done it ended up as mush) for the tortillias just flatten and cut but they take a few minutes longer to cook since its raw dough!.
If the juice is too thin before you add the dumplins mix a little cornstarch in a little water (not to thick but not to thin bout like pancake batter) and stir in and repeat til its thick enough for you!.
I'm sorry my reciepe isnt nice and measured out!. I use the "Dump it method" because I have dont it so much that I just "know" how much of what to add lol!.Www@FoodAQ@Com