Best Lindas Chicken And Dumplings Recipes

EASY CHICKEN AND DUMPLINGS

Easy Chicken and Dumplings image

Your family will love these Easy Chicken and Dumplings

Provided by The Southern Lady

Number Of Ingredients 7

Ingredients

4 cups chopped chicken or turkey (cooked)
1 cup chopped celery
one 10 1/2 oz. can of cream of chicken soup (I use Campbell's soup and broth)
two 10 1/2 cans of chicken broth
3 of the 10 1/2 cans filled with water
2 cups Self-rising flour
1/4 cup shortening

Steps:

Chicken Instructions
Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover

OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS

Old Fashioned Homemade Chicken & Dumplings image

This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect...

Provided by Linda Griffith

Categories Chicken

Time 2h

Number Of Ingredients 12

Ingredients

CHICKEN & BROTH
2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
1 stick butter
2 pkg chicken bouillon (or 2 spoonfuls)
DUMPLINGS
1 stick butter, melted
3 large eggs
1/2 c milk, 2%
5 c all-purpose flour, divided
1 tsp salt
1 tsp pepper
2 drops of yellow food coloring (or substitute a pinch of Turmeric)

Steps:

1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
4. Take half of a shell and add milk to it six times... pour into the egg mixture.
5. Add in salt and pepper.
6. Add 3 cups of flour; mixing in the flour a little at a time.
7. You want the dough to be rather sticky.
8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
9. Heap about 2 cups of flour onto a wooden board or counter.
10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
12. Roll very thin.
13. Using a pizza cutter, cut strips of the dough.
14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
17. Remove from heat and place a lid on the pot.
18. Let sit for 10 minutes or so before serving.

QUICK CHICKEN AND DUMPLINGS

Quick Chicken and Dumplings image

This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.

Provided by Alexa Weibel

Categories dinner, quick, weekday, poultry, soups and stews, main course

Time 20m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)
2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 teaspoons fresh thyme leaves
1 teaspoon poultry seasoning (optional)
Kosher salt and black pepper
3 tablespoons all-purpose flour
5 cups chicken stock
1 cup heavy cream
1 (16-ounce) package fresh or shelf-stable store-bought gnocchi
1/2 small (3-pound) store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)
Fresh tarragon, parsley or dill, for garnish

Steps:

In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.