Chicken And Dumpling Recipes

DUMPLINGS Ingredient:
  • 2 cups Original Bisquick™ mix
  • 2/3 cup milk


Side Dish , Soups , Stews and Chili Recipes , Soup Recipes , Healthy , Chicken Soup Recipes , Chicken and Dumpling Recipes , Supper

Author: By Betty Crocker Kitchens

Quick, Easy And Downright Delicious...what's Not To Love About These Classic Bisquick Dumplings? They're A Comforting Choice For Any Day Of The Week And Only Take 5 Minutes Of Prep! Believe Us, These Little Bites Are Packed With Irresistible Flavor.

Time: 25m

Yield: 10

Number Of Ingredients: 2

  • Stir ingredients until soft dough forms.
  • Drop by spoonfuls onto boiling stew; reduce heat.
  • Cook uncovered 10 minutes. Cover and cook 10 minutes.
Nutrition Facts:

Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Dumpling, Sodium 350 mg

  • 2 tablespoons clarified butter
  • 1 pound skinless, boneless chicken thighs
  • 4 slices bacon
  • 5 new potatoes, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • ½ red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chicken broth
  • 1 cup 2% milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ (10 ounce) package frozen corn
  • ¼ teaspoon smoked paprika
  • salt and ground black pepper to taste
  • 1 cup baking mix (such as Bisquick®)
  • ⅓ cup milk

Chicken And Dumplings With Bisquick®

Soups , Stews and Chili Recipes , Soup Recipes , Chicken Soup Recipes , Chicken and Dumpling Recipes

Author: Pam Smith

Basic Chicken And Dumplings Stew Made With Bisquick®...yummo.

Time: 1h35m

Yield: 4

Number Of Ingredients: 16

  • Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
  • Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
  • Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.
Nutrition Facts:

Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g

  • Two 3-pound chickens, each cut into 6 pieces and backbones reserved
  • 1/2 cup (1 stick) unsalted butter
  • 6 medium carrots, chopped into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 4 stalks celery, chopped into 1-inch pieces
  • 2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
  • 2 medium yellow onions, chopped into 1/2-inch pieces
  • 1 tablespoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 2 1/2 cups flour
  • 3/4 cup milk, plus more if needed
  • 2 tablespoons butter
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 2 large eggs
  • 1/4 cup chopped fresh parsley

Farm-style Chicken And Drop Dumplings


Author: Nancy Fuller

Time: 1h45m

Yield: 10 to 12 servings

Number Of Ingredients: 16

  • For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
  • Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
  • In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
  • Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
  • For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
  • Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
Nutrition Facts:

  • 3 cups chopped cooked chicken breast
  • 2 eggs
  • 4 ¾ cups chicken broth, divided
  • 1 cup all-purpose flour
  • ¼ cup chopped fresh parsley
  • 2 teaspoons salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon dried tarragon
  • ¼ cup butter
  • 2 cups chopped onion
  • 1 ½ cups thinly sliced celery
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 2 quarts chicken broth
  • 1 ½ teaspoons salt
  • 1 ½ cups chopped carrots
  • 3 cups chopped cooked chicken breast

Chicken Dumpling Soup

main-dish , Soups , Stews and Chili Recipes , Soup Recipes , Chicken Soup Recipes , Chicken and Dumpling Recipes

Author: Silvanus

A Well Rounded Chicken Soup With Delicious Chicken And Herb Dumplings.

Time: 1h45m

Yield: 16

Number Of Ingredients: 17

  • In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
  • In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
  • In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
  • Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Nutrition Facts:

Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2-1/4 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1 cup chopped peeled potatoes
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup 2% milk
  • Snipped fresh parsley, optional

Grandma's Chicken 'n' Dumpling Soup

Dinner , Lunch

Author: Taste Of Home

I've Enjoyed Making This Rich Homemade Chicken Dumpling Soup Recipe For Over 40 Years. Every Time I Serve This Type Of Soup, I Remember My Southern Grandma, Who Was Very Special To Me And Was Known As An Outstanding Cook. -paulette Balda, Prophetstown, Illinois

Time: 3h5m

Yield: 12 servings (3 quarts).

Number Of Ingredients: 24

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts:

Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

  • 1 (3 pound) whole chicken
  • 4 cubes chicken bouillon
  • 2 cups all-purpose flour
  • 4 eggs
  • 1 teaspoon salt

Old-fashioned Chicken And Dumplings

Soups , Stews and Chili Recipes , Soup Recipes , Noodle Soup Recipes

Author: Lana Walker

This Is An Old Family Recipe Developed By My Grandmother, Whose Arthritic Hands Would Not Allow Her To Roll Noodles. Each Generation Has Made Small Changes To Suit Their Families. A Simple And Wholesome Chicken And Dumpling Soup.

Time: 3h20m

Yield: 6

Number Of Ingredients: 5

  • Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  • Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  • In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  • Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  • Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  • Add chicken meat, and stir. Serve hot.
Nutrition Facts:

Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g

  • 1 large chicken (6 pounds)
  • 2 medium carrots, chopped
  • 2 celery ribs, sliced
  • 1 large onion, sliced
  • 4 quarts water
  • 2 tablespoons white vinegar
  • 2 teaspoons salt
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 large egg
  • 1/2 cup reserved chicken broth
  • 1/2 teaspoon pepper

Grandmother's Chicken 'n' Dumplings


Author: Taste Of Home

While I Was Growing Up, My Grandmother Could Feed Our Whole Big Family With A Single Chicken-and Lots Of Dumplings. -cathy Carroll, Bossier City, Louisiana

Time: 1h15m

Yield: 10 servings.

Number Of Ingredients: 13

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts:

Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

  • 1 large broiler-fryer chicken, cut up
  • 2 celery ribs, sliced
  • 4 carrots, peeled and sliced
  • 1 medium onion, diced
  • 1 (14 1/2 ounce) can chicken broth
  • 2 tablespoons dried parsley
  • 2 teaspoons chicken bouillon granules
  • 1 1/2 teaspoons salt
  • 1/2-1 teaspoon pepper
  • water
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 4 tablespoons oil

Chicken And Dumplings


Author: Dawn Vezina

My Mom Made A Similar Recipe For This Comforting Dish, And I Still Remember The Wonderful Aroma Of Chicken And Dumplings Cooking Throughout The House. She Didn't Make It Often, But When She Did, What A Treat. I Especially Loved The Light, Tender Dumplings, Which Is Still My Most Favorite Part Of This Dish. (in A Pinch, Bisquick Dumplings Are Also Very Good). For Those Of You, Like My Good Friend Cindy, Who Like A More Southern Style Of Dumpling (heavier, Chewier), The Recipe Is At The Bottom. This Recipe Is From Steph's Country Kitchen Goodness. This Is My Favorite Website For Recipes.

Time: 3h

Yield: 4-6 serving(s)

Number Of Ingredients: 15

  • Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
  • Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
  • Remove chicken and let stand until cool enough to handle.
  • Remove skin from chicken and tear meat away from bones.
  • Return meat to soup; discard skin and bones.
  • Add more salt and pepper to taste, if desired.
  • Return soup to a simmer.
  • In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  • Drop by tablespoonfuls into simmering soup.
  • Cover and simmer for 15 to 20 minutes.
  • Serve immediately.
  • Yield: 4 to 6 servings.
  • *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
Nutrition Facts:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 tablespoons shortening
  • ¾ cup milk

Mom's Simple Dumplings

Soups , Stews and Chili Recipes , Soup Recipes , Chicken Soup Recipes , Chicken and Dumpling Recipes

Author: Zen K.

As A Kid I Begged My Mom To Make Chicken And Dumplings All The Time. Now I Swear By This Simple Recipe Too!

Time: 30m

Yield: 6

Number Of Ingredients: 5

  • Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
  • Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
Nutrition Facts:

Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g

  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 3 tablespoons butter
  • ¾ cup milk

Herbed Dumplings

Soups , Stews and Chili Recipes , Soup Recipes , Chicken Soup Recipes , Chicken and Dumpling Recipes

Author: Ronna

Savory Dumplings For Beef Or Chicken Stew.

Time: 20m

Yield: 6

Number Of Ingredients: 9

  • In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  • Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts:

Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g

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