How Do I Make Them

You've gotten lots of recipes but I wanted to add one easy step. Instead of boiling a whole chicken, buy an already cooked rotisserie chicken at the supermarket. Once cool enough to handle, remove skin and debone chicken. Add the drippings from the bottom of the chicken container, chicken skin and bones to boxed or canned chicken broth along with garlic powder, poultry seasoning and some coarsely chopped carrots, onions and celery. Boil for about 15 minutes, then strain. This makes really good chicken stock and good starter for chicken & dumplings.

I'll do this and have enough stock and chicken for a couple different meals in the same week. My local store usually has their rotisserie chickens on sale for $5.00 at least once a week.

i know you have gotten a lot of recipes but i wanted to add mine because it is supper easy if you are not into deboning chicken! i take individual frozen chicken tenderloins and boil them in water. you can use the water from the chicken or just get a can of chicken broth. I use the dumpling reciepe on the back of the bisquick box. super easy. once the dumplings are done throw a little butter and some milk in with the broth. add some salt and peper. add in the chicken. done. one of the easiest meals i make.

I do not really use a recipe so I will try to tell you the best way I can. I learned this from my Granny and it is a perfect "stand by" meal when the weather turns cold. Here goes:

Boil the following in a medium soup pot
Boil 2 boneless skinless chicken breast
With about 1 tsp salt, 12 tsp black pepper, and 1 tsp poultry seasoning.
Enough Water to cover chicken and allow to float freely.

While this is boiling mix the following in a separate bowl:

1 cup all purpose flour
1 tbl baking powder
1 dash of salt (about 1/8 tsp)

To the dry mixture add enough milk to make it a sticky dough.

Once Chicken is cooked to the point of falling apart. Continue to boil. Drop dough mixture into pot 1 tsp at a time. Dumplings will float along the top until the begin to cook. As they cook they will sink into the pot. Cover and allow to cook for about 30 mins to 1 hour covered.

You may add 1/4 cup of milk to the broth if you need it to thicken a bit more. And season to taste.

Enjoy!

D.
http://www.littlesnowflakes.com

Most of the recipe's on here is how I do it but I refuse to use Biscuits or Bisquick, just not the same as homeade dumplings. I take half of my stock/broth (hint: Has to be cool/room temp or this WON'T work) appx 3 cups, and add appx 6 cups of flour, give or take, slowly, mixing with hands until you get a wet dough. Just keep adding floour until the dough can be formed into a ball and is not too sticky. Then put deboned chicken meat back into broth and bring to a boil. Roll out dough and cut into bite size pieces, pizza cutter works great for this, and drop into boiling broth one at a time. The flour will cook off of the dumplings to make the broth creamy. Seasoning is the key, but I ONLY use S&P. This takes longer but it is sooooo worth it. The broth gives the dumplings such a great flavor so taste the broth before you add your flour. Now this is TRUE homade dumplings, like my momma makes it.

I have the easiest chicken and dumplings recipe...not sure if it is the style you are looking for:

Dumplings:
Flour @ 2 cups
Water
salt and pepper to taste * This is only seasoning so I add just a little extra pepper than what I think I need
Add S&P to flour and pour in water and mix until dough holds together. Sprinkle flour onto hard surface and roll out dough and just cut into any size strips you like. We do mouth size:)

Add dumplings to *boiling* chicken broth/soup...one at a time...when they float they are done.

Easy Chicken soup:
Saute onion, celery,carrots (cut very small)
Add in chicken bouillon and S&P to taste
Add in chicken and boil til done then shred or cube

Ok, here is my moms Recipe...it's great!!! In a large stock pot, fill about half way with water. Seasoning the water is so very inportant to a great final product. Add Sea Salt, Pepper, Garlic Powder, Onion Flakes and MSG/Accent, I don't use any certain amounts, just what looks good. I use whole chickens as the dark meat is where the real flavor is, as I have tried my recipe with white meat only and it's no where near as good. I use 2 whole chickens. bring to a boil and cover and cook over medium heat, enough heat to maintain a boil for about one hour.

While the chicken cooks, I get the dumplins ready. I use any type of canned biscuts, 6 to 8 cans. The trick to making them perfect and right is rolling them flat prior to cutting them. I open the biscuts, and flour a cutting board. I use one of the cans of biscuts to roll each biscut to around 1/8 to 1/4 thickness. Keep plenty of flour on the can your rolling with. Once rolled flat, cut the biscuts into 4 to 6 peices. Get all pieces ready and set aside.

When chicken is cooked, cool and debone, keeping all good meat and remove all bones and gristle. You want white and dark meat! Strain the broth mixture and return to stock pot. Add the meat back and bring to a rapid boil...once it's boiling, start dropping the biscut pieces into the water solwly and one at a time while stiring the mixture with a long spoon. Once all pieces are in, let boil around 10 minutes or so, being careful to stir and keep any biscuts from going to bottom and sticking. Biscuts will be firmer and expanded...some of them will melt away, which helps thicken the broth. Now, another trick, add one or two large cans of Cambles Cream of Chicken to the mix, will greatly help give you the thickness you want. Once done, you can, if needed thicken further by doing this: mix flour or corn starch, several table spoons into cold water in a bowl. Pour this in slowly into boiling broth while stiring mixture. Once you get the thickness your desire, tasts vary...turn off heat. ONE last trick I have not seen anyone use in other recipies is...Mom's turning in her grave...add Parcley Flakes generously, adds great tasts and looks lovely!!! That's it!!! The BEST Recipy hands down!!! ENJOY!!!

I use a recipe from allrecipes.com Just type in chicken and dumplings into their search bar and sort by rating. You should find a great recipe that suits your tastes. Make sure you read some of the top reviews of others, that always helps me. Its a great site, check it out!

Cook and boil your chicken, or pieces, and shred.
I then put one can cream of chicken soup in broth and season with Garlic Salt and Pepper. I then make my dumplings using bisquick. Recipe on box or 2 C. Bisquick and 2/3 C. Milk. I usually double as some will fall apart into broth. Bring to boil drop dumplings into broth and reduce to low heat; cook 20 minutes with lid on and 20 minutes with lid off. With lid on you will have to stir down a few times as they will rise. If you would like your broth thicker, use about 1/4 C. cornstarch with 1/2 C. cold water - pour over boiling broth and stir. Taste for your seasoning preferences. I then add my cut up chicken LAST - just before serving. So as not to have it cook and burn on bottom of pan. I have made all kinds of dumplins over the years and these are the ones my family enjoy the most.

I take my chicken leg quarters and biol then until done, cool them a few minutes so I can handle them. I do strain the broth for minute pieces of bone. I de-bone the meat and then put it back in the broth. Bring it to a boil, take the cheapest store bought roll of biscuits and pinch each biscuit into about 6-8 peices. I drop each piece into the rolling boiling chicken and broth. As the dupmling cook some of them will dissolve and that makes the creamy look to the broth. I usually cook it about 10 minutes. But you keep a close eye on them and don't let them dissolve too much.

I just boil my whole chicken. When it's cool enough to touch, de-bone it & put it back in the broth. I use Bisquick mix by direction for dumplings. That's it. That "creamy" stuff happens naturally with the biscuits.

Theres a great web site to help all us busy moms- its www.allrecipes.com- Ive had such great luck.
I also go to americas test kitchen web site-www.americastestkitchen.com they test the recipes and tell you the most simple ways to get them to taste great! EXCELLENT resource.

In the words of my grandmother...NEVER STIR DUMPLINS.

They will turn to mush and then you have a consistancy like that of school glue when you're done.

Use whole chicken and not simply breast as the dark meat has the flavor. I use one packet of Cup a soup Cream of chicken soup to give it the "kick" of flavor that you need.

I have used both canned biscuits and bisquick and both work just as well as the other so don't feel like you HAVE to use home made instead of canned.

Also...when you're boiling your chicken, use plenty of Sea Salt or Kosher salt in the water or boil it in Chicken Broth, pepper and some garlic/onion. If you simply use water there will be absolutely NO FLAVOR in your chicken no matter how much broth or salt used afterward...

Lastly...for a family of 4 or 5, I use ONE whole chicken and as many dumplins as you want (normally 2 cans of biscuits dropped in when you have a rolling boil so that you don't have to stir them. Gently, with the back of a spoon, dunk them in the water with an OCCASSIONAL stir around the pot to make sure nothing sticks)

Good luck to you. Everyone will SWEAR by their grandmother's recipe (or theirs). It's all in the taste tho...and what's right for you and your family.

Good luck!! It's one of the best comfort food around!

here is my easiest recipe for chicken and dumplings.
Ingredients:
2 can's of pillbury biscuits. (they come in a 4 pack at the store next to the butter etc. in the cold section)
1 can Cream of Chicken soup
chicken breast, boneless/skinless
2 tablespoons of cornstarch

Cut up and boil the chicken in a pot of water (about 6 to 8 cups of water)
when the chicken is cooked. Open the can of soup and pour into the broth and stir it up. Turn the heat down a little to medium. open the canned biscuits and pinch or cut them into 4 pieces and drop them into the broth. You can stir them a litte bit since they are more dense than making your own dough. After you have added your "dumplings" turn the heat down to low and cover the pot with a lid for about 5 minutes. This will allow the dumplings to cook all the way through. Turn off the heat and mix a few tablespoons of flour or cornstarch with a half cup of COLD water. mix in slowly to the pot and stir to make it thicken up. Serve over mashed potatoes.

I use a Sandra Lee Semi Homemade version and absolutely everyone that I have ever served this to LOVES it! Here is the recipe:

http://www.foodnetwork.com/recipes/sandra-lee/chicken-and...

When I am in a hurry and wanting chicken and dumplings, I do the following:

a can or two of chicken
refrigerated biscuits (cut each biscuit into 4 pieces)
large can of chicken broth

Heat chicken broth and chicken together. When they are starting to boil, start adding the biscuits. Cook until the biscuits are done. You can add celery as well to make it more like homemade. My family likes it just as much as the homemade.

This is so easy, its scary :)

2 cans (14 oz?) of chicken (drained)
1 box of chicken broth
1 package of flour tortillas
Pepper to taste

In a large pot, pour in chicken broth and bring to a boil.
Reduce heat to medium and add the two cans of chicken.
Tear tortillas into pieces and add to chicken & broth.
Stir mixture until tortillas puff and broth is gone.
Add pepper to taste.

My family will no longer eat any other chciken & dumpings but these. Great comfort food!! And no leftovers :)

Enjoy!!!

I bring my chicken to a boil & put it in the fridge over night so that it can cool & I can de-bone it. I strain the liquid to make sure some of the meat isn't in the juice. I also put that in the fridge. After I have gotten the chicken apart, I put it back in the stock pan along with the juice & cook it to a minimum boil. I then take 4 cans of butter biscuits & cut them up in 8 pieces, each & add them to the pan. The only seasoning I add is salt, pepper, fresh or minced garlic, & chili powder. I then add about 1 1/2 cups milk & 1 can of evaporated milk. Cook it till the bread is very puffy & you might need to separate the biscuits every so often. It only takes about an hour after you have everything in to cook...This makes enough to feed about 10 people or in my case 3 boys, 37, 13 & 4 & then mom. They love it and always ask for it when we know we are getting cold weather. Good luck & enjoy!!!

The VERY BEST chicken and dumplings I've ever had and made is from America's Test Kitchen. I recommend getting their cookbook, it's a staple in my house, but I found a copy of the recipe here:

http://www.recipezaar.com/Chicken-and-Dumplings-Americas-...

Really good chicken and dumplins from scratch is magic and could only be done by my Mom. Sorry, she died 6 years ago and I haven't had a good homemade dumplin since! : ) I am willing to try the recipies if you are!

J.:
Get a box of bisquick and follow the direction on it for dumplings and have your chicken already boiled and deboned then when the chicken come back to a boil drop your dumpling in the boiling broth lower the temperature so it doesnt boil over and cook uncovered for 10 min then cover and cook for another 10 mins that should do it but if its not thick enough you can mix a little flour in cold water then pour that in an it should thicken it . Good Luck P.

My sister in law told me of this great chicken and dumpling style meal.
prepare the in-bone chicken pieces (whichever you choose) in the crock pot.
debone, shred
use one to two cans of the cresent roll pasteries
put a spoon full of shredded chicken and a bit of cheese in each cresent and roll up
place near one another and put in oven
Bake according to directions on the can of cresents
Meanwhile take one can of cream of chicken soup and about one cup chicken broth (either from the crock pot or boxed - I prefer the swansons low sodium) and mix.
pour over the cooked cresent chicken and then put back in the oven until liquid is bubbly.
Not really exact, but YUM!

I love this recipe because I don't like my dumplings too thick. The tortillas come out perfect.

1 fryer chicken or 2-3 breasts (bone-in)
2 cans cream chicken soup
1 package flour tortillas
3 bouillon cubes (chicken flavor)
salt/pepper to taste

Season chicken and boil in 2 1/2 -3 quarts of water. When done, debone and set aside. Add cream of chicken soup and bouillon cubes to broth. Add chicken. Cover and simmer 25 min., stirring as needed. Cut flour tortillas into strips and add during last 15 min. of cooking.