Chicken and Dumplings Recipe

I'm just looking for a cheap and quick recipe for chicken & dumplings. Thanks!

Prettyptbull (07/23/2006)


Request: Chicken and Dumplings


Chicken and Dumplings

Boil large frying chicken and debone. Save chicken to go back into broth. I cover chicken with plenty of water and add two chicken bouillon cubes and black pepper. Taste for salt and if it needs it add a little, a teaspoon. Take out one cup of broth ,add one beaten egg and enough self rising flour to make a dough that you can roll out and cut in strips. Add strips back into broth and cook about 15 minutes without stiring. Add chicken and enjoy. (12/05/2005)

By Faye Clayton

Chicken and Dumplings Recipe

2 cans of chicken broth, 2 cans of cream of chicken soup, 1 can of flaked or chuncked chicken ( Next to the tuna usually) 1 can of cheap biscuits or dried dumplings in the pasta section at the store . Mix the first 3 indregients together and bring up to a simmer slowly the cut can biscuits in to halves and add to the mix slowly cover and simmer til dumplings are done . Cook slowly or dumplings will be tough. Enjoy (07/20/2006)


By seamstress

Chicken and Dumplings Recipe

I found this recipe on another site which is very QUICK!! 7 Minute Dinner

You can't beat this "quicker-than-take-out" meal for speed and flavor, great option when you need to eat now.

7 Minute Dinner

  • 1 Box (*Stove Top) Stuffing Mix
  • 1 (13 oz) can Chicken broth
  • 1 (11 1/2 oz) can Chicken or 1 1/2 cups cooked shredded chicken

Serves 2 to 3 people

Place Chicken broth and cooked chicken in microwave safe 1 1/2 quart size container (like corningware) Heat for 3 to 4 minutes remove from microwave. Add stuffing mix and any seasoning packet that may come with it, stir to mix. Place back in microwave and heat on high for 60 to 90 seconds, remove, fluff and serve.

*The generic versions of the stuffing mix also work very well with this recipe if you are tight on money and time, it's a great option to try.


**If you double the recipe, adjust your cooking container size to a 2 quart size and cooking time, 2 cans of chicken broth, will take about 4 to 5 minutes to heat sufficiently, The stuffing should still take about 60 to 90 seconds to fully heat and absorb the moisture from the broth.

7 minute dinner bowl

Serve with a salad or a side of vegetables and you have a complete meal ready in a snap. This may not be what you want to make this every day, but on those no time to cook days, you still have to eat, this is a tasty and quick alternative.

Try this recipe using canned ham and stuffing for pork for a different flavor, or add some veggies to the broth before heating for a more complete meal.

By seamstress

Chicken and Dumplings Recipe

Mine is quick and cheap. Add Tone Chicken Base, or any broth mix, to water to cover whatever chicken you have. Add (chopped fine) onion, celery, celery tops, and chunks of cauliflower (all are optional, use whatever you have). Cauliflower is absolutely delicious in this and you need less chicken. Add pepper, but wait on salt because the broth is salty. If you use boneless chicken, this is done in 25 minutes (bring to boil, add Bisquick dumplings, follow package directions--10 minutes covered, 10 minutes uncovered.) If bone-in, cook for 30 minutes before adding the dumplings, and either debone or let everyone do it themselves. (07/21/2006)

By Jeneene

Chicken and Dumplings Recipe

Use flour tortillas cut up for the dumplings in any recipe for fast and delicous dumplings (07/21/2006)


Chicken and Dumplings Recipe

Chicken & Dumplings

For the Chicken:

  • 3 pounds of chicken pieces (leg quarters are fine)
  • 2 quarts of tap water (8 cups)
  • 2 tablespoons chicken bouillon or 6 chicken bouillon cubes
  • 1/4 teaspoon pepper
For the Dumplings:
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2-1/2 cups unbleached flour
  • 1 tablespoon baking powder
  • 1 teaspoon each salt & sugar

Chicken and Dumplings is just about the most delicious creation to ever come out of the deep South. Pure comfort food, of the highest order. There are as many ways to make it as there are cooks who specialize in it. After much trial and error, I have discovered the key to making good Chicken and Dumplings. It must be started the day before. This give the broth a chance to cool down so you can lift the fat off of it. The fat in the broth makes for an indigestible mess.

So start the day before. Get out a very large pot, 5 quarts or bigger. Put the chicken into the pot and pour the water over it. The chicken should be covered with water, if it isn't add more, until it is. If you use chicken leg quarters, use about 4 of them to make three pounds. Now bring the chicken to a boil on the back of the stove. Put a lid on the pot, or a pizza pan, and reduce the heat to medium-low. It should still simmer, but sort of slow and easy like, the same way the sun sets on a hot summer day in the south, not energetically, but sort of lazy like instead. Now let the chicken simmer like that for a full two hours. Longer if the chicken was partially frozen when you put it in. You want the meat to fall off the bone. When the chicken is good and tender, remove it from the broth. Try to make sure there are no sneaky bones which have worked there way to the bottom of the broth. If you find any, just fish them out. I do this with a slotted spoon, and a fork. The chicken is hot, so be very careful not to burn yourself. Collect your chicken in a dish or bowl and let it cool down. Let the broth cool down too. Then put the whole pot of broth into the fridge overnight.

When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin, or give it to a grateful pet lurking nearby. Toss the bones away. Put the chicken in a bread bag or quart size canning jar and keep it in the fridge until tomorrow.

The next day get the big pot out of the fridge and lift off the cake of fat which will be solidified on top. Toss it out. Now bring the broth to a boil on the stove over high heat, adding the chicken bouillon and pepper. When the broth is boiling, add the chicken meat from the fridge. Reduce the heat so that is barely simmers, in that lazy southern sunset way. Taste it carefully and add salt if you think it needs it, probably it doesn't, but make sure first.

While the broth is starting to cook on the stove prepare your dumplings. Get out a big bowl and mix up the oil and milk. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.

When the broth and chicken are simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the boneless chicken. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes.

The thing about dumplings is that they cook partly from the boiling broth and partly from the steam. The steam is what makes the fluffy, and the simmering broth is what cooks them all the way through. So just trust me and don't peak while the dumplings are cooking. When the time is up, serve the chicken and dumplings right away. The broth will have miraculously thickened into a rich gravy, the dumplings will be fluffy and the chicken will be a savory gift from the heavens (or the cook). I serve it in cereal bowl with instant mashed potatoes, green beans, and brownies. Orange juice is good with it too, he citrus flavor sort of feels good on your tongue in between bites of the chicken.

This recipe serves 8 folks pretty well.

It may seem like a lot of work when you read this recipe, but it really isn't. The first day, the hardest part is taking the bones out of the chicken, and that really only takes about 15 minutes, after the meat is cooled down. And the second day, the whole process takes about 30 minutes from when you start it to when you eat it. The other charm of this dish, is that if you have little else beside chicken leg quarters (often less than 50¢ a pound), flour and a little milk, you have a dish fit for royalty. This is one of the best recipes in my whole collection. (Source: (07/21/2006)

By mef1957

Chicken and Dumplings Recipe

I make chicken soup then thicken it with cornstarch and water. Season really well with rosemary and tyme and garlic. Then when it is ready and boiling, take regular biscuits from the rolls in dairy case popnfresh kind. Take 1 biscuit I use the jumbo ones and cut it into 4ths and roll into balls and drop in. Cook for about 20 minutes on low covered. Tastes really good I bring this to church, and people don't even know that the dumplings are just cut up biscuits. They request this! (07/23/2006)

By linda

Chicken and Dumplings Recipe

I know this isn't what you asked for....but if you want good chicken and dumplings and don't want to have to fix from scratch. Go to the frozen section of your grocery store and look for Banquet Crock Pot Classics Chicken and Dumplings. We've got one cooking right now for our Sunday night meal. We think it's pretty good. Give it a try, you might be surprised! (07/23/2006)

By Debbie52

Chicken and Dumplings Recipe

PS: The Banquet frozen chicken and dumplings costs about $5.99 (it will be on sale too sometimes) and is 5 servings. (07/23/2006)

By Debbie52


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