Easy Chicken and Dumpling recipe?

I just boil chicken leg quarters in a HUGE pot filled with water and 2 cans of chicken broth, add some spices like garlic and onion powder, italian seasonings for about an hour and a half on medium heat, then I remove all the bones. Then I take canned biscuits and tear them into small pieces and throw them in the pot and let them puff up and cook, usually takes maybe 20 minutes or so.

I make mine the same as WildHeart...Only I don't use spices....only salt and lots of pepper...You can also make your own dumplings...use a bisquit recipe and roll them out then cut them in strips....nothing better on a cold winter day.....

I agree with iwalkwithchrist! It is best on a cold winter day. There are packaged chicken & dumpling mixes, but I forget the name of them.

My husband says that using the bisquits in a can for chicken and dumplings is great! His brother makes them when they go on their fishing trips.

What a great idea for the dumplings. I never knew you could use biscuits for the dumplings. Will try that next time I make it. Thanks.

I use canned chicken broth and the frozen breast tenders (I don't like chicken on the bone or dark meat). Boil until the chicken is done and then I tear it apart with a fork. The, I use canned bisquits, too. Just tear them into small pieces and wait until they're all puffed up (about 10 minutes??). DON'T STIR THE DUMPLINGS!! LOL, just let them sit there on top...if you stir them, they'll dissolve.

Really easy to do.

for dumplings I whip up some eggs and gradually add flour salt pepper and drop by spoonfuls in the broth really is not hard . I also put them in my potato soup

I like using the canned biscuits for quick chicken and dumplings, but honestly, there's nothing like the real thing! LOL

I like to stew both drumsticks and breasts with a couple halved stalks of celery,sliced onion,parsley,bay leaf,salt and pepper. When tender. I remove the chicken pieces to cool,and use a slotted spoon to remove the pieces of celery,onions,and bay leaf. Keep broth simmering gently. Remove chicken from bones and cut in chunks,adding back to pot. I mix up bisquick dumplings and spoon them into broth and cook according to directions. Makes light,fluffy dumplings.

Or if you prefer the "chewy" dumplings,you can't get it any easier than cheating with store bought "spaetzel"[tiny,doughy dumplings] that come on a plastic-wrapped tray,usually found in the meat dept. These are also great to use for Chicken Paprikas.

Better 'n Chicken & Dumplins

1 chicken, boiled and pulled off the bone
1 cup all purpose flour
1 cup milk
2 Tbsp butter, melted
2 cups chicken broth (reserved from boiling chicken)
1 can cream of chicken soup
salt and pepper

Put chicken in the bottom of a greased 9x13 inch baking dish

Mix together the flour, milk, and butter. Pour over chicken pieces. (DO NOT STIR)

Mix together the chicken broth, soup and salt and pepper with a whisk. Pour this mixture over the flour mixture, (DO NOT STIR)

Place in preheated oven 350° bake for 1 hour. Let cool before serving.

Super Easy Dumplings For Chicken!

Make your regular recipe, but when it comes time to make the dumplins try using thin flour tortillas sliced into bite size strips, and be sure to add them a few at a time to keep them from lumping together.
The results are perfect - not too thick - dumplins are just right!

Now here is a regular recipe for chicken and dumplings,from "scratch".


Chicken and Dumplings

• 1 2-1/2 to 3 lb. Chicken
• 4 C Water
• 2 C Chicken broth
• 1 Carrot, roughly chopped
• 1 Medium onion, cut into quarters
• 1 Stalk of celery, roughly chopped
• 1/2 t Salt
• 1 C Milk
• 1/4 t Freshly ground pepper
• 2 C All-purpose flour
• 1/2 t Baking soda
• 1/2 t Salt
• 3 T Shortening
• 3/4 C Buttermilk
  
  
  Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
  
  Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
  The Dumplings:
  
  
  Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
  
  For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces. For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
  
  Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired. Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir
  

And Another


Chicken and Dumplings

4 to 5 lb. stewing chicken
1 small sliced onion
1 sliced carrot
2 ribs celery with leaves, chopped
1 tsp. salt
4 Tbsp. butter
6 Tbsp. flour
1/8 tsp. paprika
1/2 c. light cream
Dumplings:
2 c. flour
1 tsp. salt
4 tsp. baking powder
1 Tbsp. shortening
3/4 c. milk
Simmer chicken, vegetables and salt in enough water to cover until cooked, 1-1/2 to 2 hours.
Remove chicken, cool.
Remove skin and bones and dice the chicken. Strain broth and add water to make 1 quart.
Melt butter in heavy pan; stir in flour and paprika.
Add chicken stock gradually, stirring constantly, cook 2 minutes.
Add the chicken, cream and dash white pepper.
Add salt to taste.
Spoon dumplings on top of bubbling mixture and cover.
Cook 15 minutes. Do not lift lid.
Dumplings:
Sift dry ingredients 3 times; blend in shortening with fork.
Add milk and mix well.
Dip teaspoon into cold water and then into dough.
Spoon dumplings on top of chicken mixture.

Chicken And Dumplings

INGREDIENTS:
1 (3 pound) whole chicken
4 cubes chicken bouillon
2 stalks cerly quartered,
1 onion sliced
1/2 tsp parsely flakes
2 tsp.salt
1 tsp pepper

Egg Dumplings

2 cups all-purpose flour
2 eggs
1 teaspoon salt

DIRECTIONS:
Fill a large pot with water, and add whole chicken,celery,onion,and seasonings. Bring to a boil, add boullion cubes,stir to dissolve, 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.

I love chicken and dumplings too. I found at Walmart that they sell pre-made dumplings in the frozen section. Just drop them in and your done! Not too expensive either. Our family just drops a whole chicken in tons of water. Boil the heck out of it till it falls apart. Debone it, throw back into the seasoned water (salt,peppa, italian seasoning....maybe some onion and garlic powder). Then add the frozen dumplings. Yummy!! It's crossed my mind to use Bisquick too. But I haven't tried that yet. Maybe tonight! Lord bless your socks off!

OK, here's the easiest recipe.

Take 1 can of cream of chicken soup (add 1 can of water). Bring that to a boil and get a can of biscuits. Flatten each individual biscuit in your hands and pinch off little pieces of it and put it in the soup. Let them cook until they aren't gooey.