Best Marys Chicken And Dumplings Recipes
MARY'S CHICKEN AND DUMPLINGS
My Momma showed me how to make this when I was about 10 years old, this year I will be 50years old. She was from Knoxville, Tennessee and you could tell by way she cooked. My mom is gone now but I still remember her through my cooking. Cynthia C.
Provided by cynthia Cauthen
Categories Chicken
Time 2h
Number Of Ingredients 8
Steps:
- 1. Boil chicken breast in a large pot, make sure the chicken breast are completely covered with water. Boil chicken breast for about 1 1/2 hours or until chicken breast become tender .With slotted spoon remove chicken from pot and put in bowl or plate to be put back in later.also measure out two cups of boiled stock out of the pot and save for later.
- 2. Put in both cans of cream of chicken soup in water you just took chicken breast out of . heat water back up on low setting. stir to mix. then put in seasonings, Garlic, poultry seasoning, season salt and celery.
- 3. Now put the stick of soften butter or margarine in another bowl. Add 1 cup of flour mix. Add about another 1/2 cup mix . Now you are ready to use the broth you saved to mix a little at a time to butter/ flour mixture to make dough. Just use enough broth to mixture to get it to the same texture as can biscuit dough. Roll out on floured surface and cut into strips, the small squares.
- 4. now make sure that cream of chicken mixture is almost to a boil before carefully putting in dough squares. put in a few squares then stir, then repeat until all dough has been put in the pot. At this time turn down low to simmer and chop chicken to bi8t size pieces and add to the pot. Simmer for about 2 or 3 more minutes then turn heat off the pot and cover. Give it about 10 minutes to let all ingredients set. Then serve in bowls, then garnish with a little black pepper.
SUPER SIMPLE CHICKEN AND DUMPLINGS
This recipe is a favorite for my daughter and myself! It's a super easy one so I don't mind fixing it anytime especially since my daughter could eat the whole pot by herself! She prefers just the dumplings so I double them but you can do it as you wish! Enjoy!
Provided by NURSNMOM
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook whole chicken in large pot full of water until done. Remove chicken from pot and debone. Save broth from chicken and add soup. Return broth and soup to a boil, then add frozen dumplings. We use Mary B's open Kettle dumplings. They are often found in the frozen food section near the other frozen breads. We use two packages of dumplings and often have to add more broth because of it. Just watch and add as desired for your preference of thickness. Boil as directed on package (I think it's 45 minutes) then add chicken back. Cook just long enough to warm chicken back up. Be careful because once chicken is added dumplings will easily stick.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
CHICKEN AND DUMPLINGS
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
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