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Chicken And Dumplings Recipes
Embark on a culinary adventure with two variations of the classic Chicken and Dumplings, a comforting and heartwarming dish that has been a favorite in many households for generations. Whether you’re in the mood for a traditional, from-scratch approach or seeking a quicker, more convenient method, these recipes offer something for everyone. Let’s dive into the delicious world of Chicken and Dumplings, showcasing both a Classic Homemade version and an Easy Weeknight version.
Classic Homemade Chicken and Dumplings
Ingredients:
For the Chicken:
- 1 whole chicken (about 4 to 5 pounds), cut into pieces
- 8 cups water
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 3/4 cup buttermilk
Instructions:
- Cook the Chicken: In a large pot, combine the chicken pieces, water, onion, carrots, celery, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the chicken is tender.
- Prepare the Broth: Remove the chicken and vegetables from the pot. Strain the broth and return it to the pot. Shred the chicken, discarding the bones and skin, and set aside.
- Make Dumpling Dough: In a bowl, mix the flour, baking soda, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the buttermilk to form a dough.
- Form Dumplings: On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into strips or squares.
- Cook Dumplings: Bring the broth to a gentle boil. Drop the dumplings into the broth, one at a time, stirring gently. Reduce heat and simmer for 15 to 20 minutes, until the dumplings are cooked through.
- Finish the Dish: Add the shredded chicken back into the pot. Heat through, adjust seasoning as needed, and serve.
Easy Weeknight Chicken and Dumplings
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (16.3 oz) refrigerated biscuit dough, torn into pieces
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Add Broth and Chicken: Stir in the chicken broth, shredded chicken, and cream of chicken soup. Bring to a simmer.
- Add Biscuit Dumplings: Drop pieces of the torn biscuit dough into the simmering soup. Cover and simmer for 15 to 20 minutes, or until the dumplings are cooked and fluffy.
- Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Conclusion:
Whether you’re a fan of the slow-cooked, comforting Classic Homemade Chicken and Dumplings or prefer the quick and easy approach of the Weeknight version, both recipes deliver the heartwarming flavors and textures that make this dish a beloved comfort food staple. Enjoy preparing and sharing these timeless recipes with friends and family.