This good old country recipe is my idea of the ultimate comfort food!
Carefully remove chicken from water, which is now your broth. Reserve broth. This should've cooked down to approximately 3 quarts liquid volume. Let chicken cool half an hour or so. (Refrigerate to speed cooling.) Remove any bones. Replace boned chicken in broth. Bring back to a boil.
Open canned biscuits as directed. Tear each individual biscuit into approx 4-6 pieces. Drop into boiling broth. Stir often to prevent biscuits adhering to each other. Once all biscuits are in broth, cook on medium heat approx 30 minutes, stirring often to prevent sticking.
Serve as main dish, or as side with fried chicken and any other side dish you prefer.
Source: My mother's old recipe. She made it for us often when I was a child. I've missed it and her even more since we lost her to cancer in 2006. Now that I've finally figured out how to make it like she did, I wanted to honor her memory by sharing it with my TF family.
|Time:||30 Minutes Preparation Time|
3 Hours Cooking Time
By Lelia Jo Cordell from Springfield, OH
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To make chicken and dumplings with less fat, I freeze or chill my chicken broth in the freezer. I then remove the fat which has come to the top.
This recipe is for chicken and dumplings, with a surprise for the grand kids when you are finished.
Place chicken into large soup pot and pour in water. Add salt and 2 Tbsp. butter, bring to boil, and reduce heat to medium low. Simmer chicken until meat is very tender, 2 1/2 - 3 hours.
This chicken 'n' dumplin's has all the flavor in a fraction of the time. Juicy chunks of chicken and homemade dumplin's cooked in a creamy juice; a full meal and your family will love it.
Comforting, easy to make and tastes great. Melts in your mouth!
Easy, good and cheap!
In one big pot, fill pot 2/3 full with water Put 1/2 to 1 pound of chicken (if you use chicken with bones you will have to de-bone at some point), one pound of carrots (cut up or baby), 2-3 sticks celery (cut up), one large onion (quartered), 3 chicken bouillon cubes, 1/2 tsp. powdered garlic, 1/4 tsp. sage, 1/4 tsp. thyme, 1 tsp. salt.
Okay people, this is so easy and yummy. All you need is 2 cans of Cream of Chicken soup, empty into pan, and fill one can up with milk and add to the pan, then get 3 cans of biscuits.
Combine chicken, salt, pepper, and about 6 cups water in a Dutch or large pot. Bring to a boil; cover and simmer 2 hours or until chicken is tender.
Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.
Brown onion in shortening, add seasonings. Cover and let simmer slowly until tender. Remove chicken, add sour cream to drippings in pan and mix well. Add dumplings, arrange chicken on top.
Brown the onion in shortening and add the paprika pepper, salt and chicken. Brown the chicken for 10 minutes and add the water. Cover and simmer the chicken until it is tender and remove it from the heat.
Here is a good use for leftover chicken. Mine is for one person. Mix pancake mix (I use this instead of regular baking mix, just because I like it. You can use Jiffy or whatever pleases you.)
Use large pan or Dutch oven. Bring to a boil; drop in dumplings. Cook on low uncovered for 10 minutes. Cover and cook for 10 minutes more.
Place chicken in Dutch oven, cover with water and add parsley, celery, carrot, onion, salt and pepper. Bring to a boil and boil 5 minutes, simmer 2 hours or until tender. Add more water if necessary.
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Can I use broken pie crust for dumplings and chicken?
By Z. Davis
If you're referring to the frozen kind I don't see why not. Would probably be something like the southern rolled dumplings. Give it a go and report back!