Chicken & Dumplings Recipe?

[mlpm[bride2bee]]

My Fiance's Mother makes AMAZING chicken & dumplings!

My fiance says that she uses frozen dumplings, tears a whole chicken up, & thats all he knows.

There is NO veggies in it.

It's like the chicken & dumplings you'd get at like cracker barrel.

i can't seem to find a recipe like that.

it only takes her like 30 minutes to cook it.

Can anyone help me with a recipe?
i'm looking for something quick & easy.
as i'm hinting to.
My soon to be mother in law uses Chicken and FROZEN dumplings. I'm looking for a recipe that has those in it. that is QUICK n' EASY. ;]
BEST ANSWER! :]

 

[theone1]

Here are two recipes:

Cracker Barrel Chicken And Dumplings Recipe Recipe
Yields: 6 servings

Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

Directions

Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley
to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.

The liquid will reduce by about one third.

When the chicken has cooked, remove it from the pot and set it aside.

Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen).

You may also want to use a smaller pot or a large saucepan for this.

Add coarsely ground pepper, the remaining 1/2 teaspoon of
salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth,then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

Cut the dough into 1/2 inch squares and drop each square into the simmering stock.

Use all of the dough.

The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.

Simmer for 20-30 minutes until thick. Stir often.

While the stock is thickening, the chicken will have become cool enough to handle.

Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones.

Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.

===============

Chicken & Dumplings - McCall's Great American Recipe Chicken & Dumplings
Yields: 6 servings

This is a McCall's Great American Recipe copy right 1973. I've had this recipe for over 20 years & its my favorite so far. Hope you enjoy !

2 whole chicken breasts, & 4 chicken legs (4 lb in all)
3 small onions, quartered
4 medium carrots, pared & cut in 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 1/2 teaspoons salt
2 bay leaves
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons lemon juice
6 tablespoons flour

Fluffy Dumplings:

1 cup buttermilk biscuit mix (I use Bisquick & double the recipe)
1/3 cup milk (again, double the amount)

Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks & thighs apart.

Put in 6-quart Dutch oven. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice, & 3 cups of water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes, or until chicken & vegetables are tender. With slotted spoon, remove chicken & vegetables to platter.

Strain broth into large bowl, measure broth (you should have 5 cups), & return to pan. Bring to boiling. In a small bowl, blend flour & 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken & vegetables to Dutch oven. Bring to boiling, covered.

Meanwhile, make Fluffy Dumplings:

Prepare biscuit mix with milk as label directs. Drop dough by rounded tablespoonfuls onto top of boiling chicken & vegetables.

Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat (mixture should be bubbling), 10 minutes longer, or until dumplings are puffed & wooden pick inserted in dumpling comes out clean. Remove from heat.

Arrange on large platter; garnish with parsley.