May I please have an old-fashioned, easy as possible recipe for chicken and dumplings?

A basic recipe for chicken and dumplings.


INGREDIENTS:





* 1 stewing chicken


* 1 1/2 to 2 tsp salt


* 2 cups flour


* 2 teaspoons baking powder


* 1 teaspoon salt


* 1/3 cup shortening


* 1/2 cup milk





PREPARATION:


Cut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is tender. Debone chicken and set aside; reserve the broth. Sift together the flour, baking powder, and salt; cut in shortening.





Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly and simmer gently for about 40 minutes. Add meat and serve.


Yield: 6 to 8 servings.May I please have an old-fashioned, easy as possible recipe for chicken and dumplings?
Chicken and Dumplings





';A hearty, thick soup bursting with flavor.';





INGREDIENTS


1 (4 pound) whole chicken


3 cups water


3 cubes chicken bouillon


1 pinch poultry seasoning


1 pinch dried thyme


1 dash garlic powder


1 pinch dried sage


1/8 teaspoon salt


1/8 teaspoon ground black pepper


1 onion, chopped


1 1/2 cups chopped celery


1 cup chopped carrots


2 potatoes, cubed


1/4 cup chopped green bell pepper


1/4 cup chopped tomatoes


1 (10.75 ounce) can condensed chicken broth


2 tablespoons all-purpose flour


salt and pepper to taste


2 cups buttermilk baking mix


1/8 teaspoon chopped fresh parsley


1/4 teaspoon ground black pepper


1 cup milk


DIRECTIONS


In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.


In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.


Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.May I please have an old-fashioned, easy as possible recipe for chicken and dumplings?
4-6 servings 35 min 10 min prep





4 boneless chicken breasts


2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits


1 (14 1/2 ounce) can chicken broth


1 (10 1/2 ounce) can cream of chicken soup


1 teaspoon salt


1 teaspoon pepper


1 stalk celery (diced)


water





Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.


Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.


Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.


Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.


With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you鈥檙e done, it's time to add them to the pot.


Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.
QUICK %26amp; EASY CHICKEN %26amp; DUMPLINGS





2 cans Swanson chicken broth


2 cans Swanson chicken


2 cans biscuits (10 count each)





Bring chicken to boil in broth with salt and pepper. Roll out biscuits on floured board and cut in strips. Drop strips into boiling broth and simmer about 15 minutes, stirring occasionally.











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Or this one lol:





JENNA'S EASY CHICKEN-N-DUMPLINGS





2 cans chicken broth


2 cans chopped chicken


2 cans refrigerator biscuits


1/4 c. chopped chives





Heat chicken broth and chicken on medium high in a Dutch oven. Make small balls from biscuits and flatten. Drop biscuit pieces into slowly boiling liquid. Allow to boil for 10 minutes, stirring occasionally. Turn heat on low or simmer for 5 minutes, covered. Before serving, stir in chopped chives. Serves 4.


This is fun to make with freshly clean hands. But be careful dropping the biscuit into the liquid. That's usually mom's job.
1 chicken, diced into pieces


6 cups of water


1 chopped carrot


2 chopped celery stalks


1 chopped onion


1 teaspoon of poultry seasoning


4 chicken bouillon cubes


1 teaspoon of pepper


1 teaspoon of garlic powder





Dumplings:





1 cup of flour


1 teaspoon of salt


2 teaspoons of baking powder


2/3 cup of milk


1 teaspoon of parsley


3 teaspoons of molten butter








Put chicken in a large pot with water, and add the next seven ingredients.


Bring to a boil, skimming the surface.


Simmer for one hour or until tender.





Mix dumpling ingredients together until just moist.


Bring chicken up to a slow boil, and drop dumplings by tablespoons into the pot with chicken.


Cover and cook for 15 minutes.
Oh wow that really does sound good!
boil a whole ckn until done...mix bisquik or lou eggs and buttermilk...i roll mine out and cut them...thew will float when done
1 whole fryer chicken or hen


4 to 5 bay leaves


salt and pepper, to taste


4 to 6 tablespoons butter


pepper, to taste


Dumplings:





1 teaspoon salt


1/2 cup oil


3/4 cup water


2 small eggs


3 cups flour


Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.








Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.








For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.








Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.








Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.
here it is...





Old Fashioned Chicken and Dumplings





1 (3 lb.) broiler-fryer, cut up


1 Tbsp. salt


1/4 tsp. pepper


1 medium onion, halved


6 c. water





Dumplings


2 c. self rising flour


1 tsp. salt


2 beaten eggs


1/2 tsp. pepper


1 Tbsp. shortening


1/2 - 3/4 c. ice water





Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.





While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings