Best 4 Chicken And Dumplings For Two Cooks Country Recipes
Indulge in a comforting classic with our delectable Chicken and Dumplings, a dish that exudes Southern charm and hearty goodness. This timeless recipe, featured in Cooks Country, promises a flavorful symphony of tender chicken, fluffy dumplings, and a savory broth that warms the soul. Our collection includes three variations to cater to your preferences: the traditional Chicken and Dumplings, a more rustic Skillet Chicken and Dumplings, and a lighter Chicken and Dumplings with Vegetables. Each recipe offers a unique twist while staying true to the essence of this classic dish. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating a culinary masterpiece that will delight your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHICKEN AND DUMPLINGS
Your family will love these Easy Chicken and Dumplings
Provided by The Southern Lady
Categories Main Course
Number Of Ingredients 7
Steps:
- Chicken Instructions
- Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
PANTRY CHICKEN & DUMPLINGS FOR TWO
This is my own quick and easy recipe for dinner for two using pantry ingredients. The pillowy soft dumplings and chunks of chicken in a delicious, silky gravy are comfort food nirvana. If concerned with sodium intake, you may use low sodium broth and omit the pinch of salt from the dough.
Provided by Tere Gill
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. Make dumpling dough by cutting shortening into the flour until it almost looks like coarse sand (I use a handled biscuit cutter, but you can use a pastry blender or the two knives technique.)
- 2. Add and stir in enough of the milk to bring it all together and it forms a stiff dough (like for biscuits.) Do not overwork the dough.
- 3. In a dutch oven or stockpot, bring chicken broth to a boil. Add bouillon cubes to broth.
- 4. Drop rounded tablespoons of the dough into the boiling broth. When all of the dumplings are in the pot, reduce heat to a medium simmer and cook uncovered for 10 minutes. Do not stir!
- 5. After first 10 minutes simmering, sprinkle a pinch of parsley flakes over dumplings. Place tight fitting lid on top of the pot and simmer without stirring for an additional 10 minutes.
- 6. Remove from heat. Very gently, stir in drained cooked chicken.
- 7. Serve hot. (I like to serve it in bowls with a bit more parsley sprinkled on top.)
- 8. Cover and refrigerate any leftovers. Gently reheat in microwave.
OLD-FASHIONED CHICKEN AND DUMPLINGS
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
- In a medium bowl, combine flour and baking powder. Then add in cubed butter.
- Combine using your fingers, fork or pastry cutter.
- Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
- With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Bring chicken broth up to a boil. Add in shredded chicken and stir.
- Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
- Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
- Take one out and taste test it. It shouldn't have a doughy taste anymore.
Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 17 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 1246 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW-COOKER CHICKEN AND DUMPLINGS(COOK'S COUNTRY)
Cook time between 4-6 hours. I love the original recipe from them, so this should also be good. I will sub cooking sherry for the white wine. I got the sherry trick from ATK from a different chicken soap recipe and I now add that to all my chicken soup recipes.
Provided by Coppercloud
Categories Poultry
Time 5h12m
Yield 1 Pot, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.
- Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.
- FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ΒΌ-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.
Nutrition Facts : Calories 666.3, Fat 26.3, SaturatedFat 9.2, Cholesterol 213.3, Sodium 905, Carbohydrate 46.9, Fiber 3.8, Sugar 6.8, Protein 55.7
Tips:
- Use a heavy pot: This will help to prevent the dumplings from sticking to the bottom of the pot.
- Bring the broth to a boil before adding the dumplings: This will help to ensure that the dumplings cook evenly.
- Drop the dumplings into the boiling broth one at a time: This will help to prevent them from sticking together.
- Stir the dumplings gently as they cook: This will help to keep them from sticking to each other and to the bottom of the pot.
- Cook the dumplings until they are cooked through: This will take about 10-12 minutes.
- Serve the dumplings immediately: They are best when served hot.
Conclusion:
Chicken and dumplings is a classic comfort food that is easy to make and always a crowd-pleaser. This recipe for chicken and dumplings for two is perfect for a small family or couple. It is made with simple ingredients and can be tailored to your own taste preferences. Whether you like your dumplings thick or thin, fluffy or chewy, this recipe will show you how to make them perfect every time. So next time you are looking for a warm and satisfying meal, give this chicken and dumplings recipe a try.
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