Chicken N Dumplings made EASY!


Janelle from Comfy In The Kitchen Says: “Out of the top 10 comfort foods ever, Chicken N Dumplins just HAS to be on top of the list! This particular recipe cuts out hours of preparation by using a canned chicken broth and a ready- roasted chicken (no dicing veggies and boiling chicken here!). My entire family gobbles this meal up!! I have also been known to make this for friends/family who need a meal if they are sick…it is easy to transport in a covered plastic container.”



Chicken broth, a pre-roasted chicken from your grocery (deli area-$5.00 per chicken at Giant Eagle), flour, baking powder, milk, salt and pepper



Place the 6 cups of chicken broth in a heavy sauce pan and boil on high.



Peel skin away and discard…flake off medium sized chucks of white meat with a fork.



set aside chicken



To make the dumplins (DO NOT be leery, this is so simple!!) : Combine the flour, baking powder, 1 1/4 tsp salt and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes.



This is what your ball of dough will look like…not fancy!!

Sprinkle flour on top of your counter…again, this is not a fancy step. Place the dough ball on the flour and add a little flour to the top of the dough ball so it will not stick to your rolling pin. Roll out the dough. Dough is very informal so please don’t get yourself upset during this step..roll it out until it is about 1/2 inch thick.



Take a knife or a pizza cutter (even better) and cut 1/2 inch squares



Toss your squares of dough into the boiling broth (turn the broth down to a med-high)

Keep tossing them in..they won’t stick to each other! They will puff up and the flour from them will dissolve into the broth and make a gravy..isn’t that easy?!

Add in your chicken and flavor with pepper. Because we used pre-made chicken broth DO NOT add any salt until you eat…broth is very salty on its own.



A delicious homemade meal!

Chicken n Dumplins made EASY!

1 Pre-Roasted Chicken (near your grocer’s deli area)

6 Cups canned chicken broth

Dumplins

2 cups all purpose flour

1 Tbsp baking powder

1 ¼ teaspoon salt

1 cup plus 2 Tbsp milk

Directions:

Pour your broth in a large heavy saucepan/pot and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside.

To make the dumplins: Combine the flour, baking powder, 1 ¼ tsp of salt and milk in medium bowl. Stir well until smooth, then let the dough rest for 5 mins. Roll the dough out onto a floured surface to ½ inch thickness. Cut ½ inch squares with a knife or pizza cutter.

Drop each square into the simmering broth. The dumplins will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20-30 mins until thick. Stir often. Add chicken and cook another 5 mins. Season with pepper (no salt needed because the broth is salty enough). Enjoy!

Walk with the King!

You can follow Janelle on her own blog she just launched titled Comfy In The Kitchen! Follow Janelle on Facebook and Twitter.

I am participating in What’s Cooking Wednesday, Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. I am also linked up to Raising Homemakers Weds. link up and Works For Me Wednesday! For more blogger recipes go to these links.

Comments

  1. Thanks for this recipe – this looks easy and like a crowd pleaser.

  2. When do you stir? I remember that my grandmother never stirred her chicken and dumplings while she was adding dumplings. Should I stir when adding the chicken?

  3. The Working Home Keeper says:

    Yum! I was just looking for a similar recipe yesterday. When my Momma made this, we called it Chicken & Pastry. She did boil her chicken and instead of dumplings, she added flat noodles. I'll have to pick up a pastured chicken from the farmers market and give this a try!

    Mary Ellen
    The Working Home Keeper

  4. bernicewood says:

    It is such yucky weather here for the next few days, checiken and dumplings will hit the spot perfectly! And I have to run to the store today anyway…
    Bernice
    http://bernicewood.wordpress.com/2010/10/28/the-perfectly-imbalanced-life/

  5. Janelle Nehrenz says:

    Hi Ladies! As the "dumplins" cook, they will swell and the flour on them will begin to thicken the chicken stock…you may begin to stir slightly as it starts to take on a gravy like consistency! Enjoy!

  6. Oh my goodness, Janelle. Thanks for making me wish I wasn't vegetarian. :D
    I often try to adapt meat recipes, but it seems criminal (lol!) to try to alter this one. It sounds absolutely delish "as is." Rats! ;)
    Blessings,
    Toni

  7. Dahlia Sanchez says:

    This recipe is what we will have for dinner tonight. Do you only use the white meat from the chicken, or do you chunk up the whole chicken? My kids and I are looking forward to this! Yum!!

  8. Janelle Nehrenz says:

    Dahlia, you may use white and dark if you'd like!- I fancy only white meat, but that is just my personal preference..or is it because my husband came into the kitchen and stole the legs? lol. It may be one reason or the other. Enjoy! ~Janelle

  9. Janelle Nehrenz says:

    Toni, you are making me smile…and think!

  10. Yum! I've never actually tried to make my own dumplings!! But this looks easy!

  11. Looks delicious- a perfect fall meal! I actually made your quiche that you posted from last week's What's Cooking Wednesday and put a little twist on it…I used i to post this week :) It turned out great!

  12. Janelle Nehrenz says:

    Wacki, awesome job with the quiche! Wohoo!!!! LOVE your twist!

  13. That sounds so delicious! I will have to give this a try over the weekend. It's perfect food now that the temperatures have dropped!

  14. Oh how I love chicken and dumplings. And I never get to eat it because my husband doesn't eat poultry. No birds. Whatsoever.

    But this reminded me – huzzah! He's off working elsewhere, which means we can eat chicken!

    You just saved dinner! :)

  15. Yessel N. Arevalo says:

    thanks for stopping by my blog today and reading my post regarding the Luczywo family. Thanks for the encouraging comment :) i responded to your comment on my blog. http://www.jybabes.blogspot.com

  16. Lisa @ Stop and Smell the Chocolates says:

    Oh wow – that looks fantastic! What a great idea! I will definitely be making this during the winter – thanks!

  17. Kristie @ Me and My House says:

    I've never thought of using the rotisserie chicken. I have been buying my whole chickens at Sams and cooking them both in my stock pot, then shredding the meat, dividing it and the broth and freezing it. Also, I use self-rising flour and just roll my dough out super thin (they rise a good bit) and my Aunt taught me to just use extra broth to mix in with the dumplings. I've also heard of people using canned biscuits or flour tortillas for the dumplings. My family loves dumplings. I'll have to try your method when I'm in a pinch of a quick meal.

  18. ali @ an ordinary mom says:

    Yum, yum, yum!! 'Nough said!

  19. Darlene Schacht says:

    I make this recipe called "Werenikia" Sounds like Veranika. It is made much the same, and my family LOVES LOVES LOVES it! You make the dough, cut it the same way, throw it in boiling water and wait until it rises to the top. Then all you do is bring half and half cream to boil in a pot, remove from heat and add dry cottage cheese. Can you believe how simple that is, and yet we love it?

    The photo of your dough cut in squares reminds me so much of it, that I had to share this with you. :)

  20. Thanks a lot!!!! I found your recipe and gave it a try now my husband says no more Mary B dumplins from now on use that recipe…lol…only problem I will have to double it because everyone wanted seconds and there were none left..Thanks and have a blessed day….:)

  21. Janelle Nehrenz says:

    MMmm Darlene, Sounds wonderful! My family loves cottage cheese! Becky-SO glad you and your family enjoyed! Double it up next time and have the extra for lunch (just add a little milk before you microwave it b/c the gravy thickens after it is cooled) Thanks for your kind and encouraging words!

  22. I'm definitely going to try this, thank you!
    Liz x
    http://www.trulygoodwoman.blogspot.com

  23. This looked easy and yummy so I gave it a go. However I didn't know what baking flour was so instead used baking soda. Yes first time trying to make dough. It was still a sticky mess after 10 minutes so I added more flour and put it in the freezer for 10 minutes. That did the trick. Unfortunately this came out SO salty and I didn't add any. Could I have done something wrong? I'm glad I at least tried it.

  24. Janelle Nehrenz says:

    Lisa, I am glad you added more flour! That is def the right thing to do when your dough is sticky…just pat it on the outside and form until it works for you to shape in a ball form- then you can roll it out. The salt content has to do with the chicken stock… next time try a low sodium chicken broth and I bet it will work for you! Thanks Lisa, Bless you!!

  25. Oh wow, that does look yummy and easy!

  26. My grandmother's chicken and dumplings were FAMOUS – seriously. She taught me how to make them as a young teen, but mine probably don't taste as good as hers because I don't go out to the hen house to get the old and tough hen or rooster to make them like she did each Sunday:) Once the dumplings were added to the stock, she would never still them…just put the lid on and turn off the fire. The residual heat would cook the dumplins thoughout. Hers were always very thin, but Oh, My, they were so good. I think they will have to be on the menu soon. Thanks for linking up with Crock Pot Wednesday. Be sure to come back this week for another entry in the BBB giveaway. BTW, she always kept her recipe a secret…but I never did:)

  27. I loved the recipe, but it was a bit salty.

  28. Hope to see you back at CPW this week. Happy Holidays:)

  29. Chaz in Kenesaw says:

    These turned out great! The first time I followed you recipe exactly except I used the carcass of the big chicken I baked, only 15 oz. cooked chicken used for chicken pot pie. Beak to tail, it is all chicken to me so dark is ok. 2nd time, I used the whole bird, adjusting slightly the quantities of the dumplings. I also used the skimmed broth from the chicken instead of canned. I added a pinch of onion powder and a small can of mushrooms. Also, I made a thick rue (melted 4 tablespoons real butter plus about a 1/4 cup flour added slowly until cooked) to thicken the dish slightly as I had adjusted and added too much broth. I know not to add flour directly to the bubbling pot or there will be lots of little clumps!

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