Indulge in the comforting goodness of Chicken and Dumplings, a classic dish made even better with a creamy, non-dairy sauce. This hearty and flavorful meal is perfect for a cozy family dinner or a comforting lunch. With three delicious variations to choose from, you'll find the perfect recipe to suit your taste.
1. **Classic Chicken and Dumplings with Non-Dairy Milk**: Experience the timeless flavors of this classic dish made with tender chicken, fluffy dumplings, and a creamy non-dairy sauce. This comforting and satisfying recipe is sure to become a family favorite.
2. **Vegetable-Packed Chicken and Dumplings**: For a healthier twist, this recipe incorporates a variety of vegetables, such as carrots, celery, and peas, into the savory non-dairy sauce. Enjoy a wholesome and flavorful meal that's packed with nutrients.
3. **Cheesy Chicken and Dumplings with Non-Dairy Cheese**: Take your comfort food to the next level with this cheesy version of Chicken and Dumplings. A creamy non-dairy cheese sauce envelops the tender chicken and fluffy dumplings, creating a rich and indulgent dish that's sure to satisfy.
Whether you prefer a classic recipe, a veggie-packed option, or a cheesy delight, these Chicken and Dumplings recipes with non-dairy sauce offer something for everyone. Get ready to enjoy a delicious and comforting meal that's perfect for any occasion.
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
CHICKEN AND DUMPLINGS - NON-DAIRY
Make and share this Chicken and Dumplings - Non-Dairy recipe from Food.com.
Provided by Zombie Order
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Over medium low heat, melt margarine in the pan, and slowly add flour, creating a rouÈ.
- After the flour and margarine are combined and starting to turn golden, slowly add 2 cups of the chicken broth, and stir to combine as you pour.
- The sauce should be fairly thick at this point.
- Add the frozen vegetables and the chicken. Add more broth if needed. Bring to a simmer.
- Add 1/2 cup soy milk if desired.
- Season with Chicken seasoning, Montreal Steak seasoning, onion powder and garlic powder.
- Simmer for about 5 minutes.
- In the meantime, make the dumplings. Combine 2 cups of Bisquick with 3/4 cups of soymilk and paprika until mixed. Do not overmix.
- Drop spoonfuls of the dumpling mix into the simmering pot. Do not let the dumplings touch. You'll probably wind up with extra dumpling mix, depending on how much chicken broth you used. The dumplings will expand, so don't pack the pot too tight!
- Add chicken broth at this point to ensure that the dumplings are submerged.
- Cover and cook for 20 minutes on low heat (simmer).
Tips:
- To make your dumplings light and fluffy, be sure to use cold milk and butter. Cold ingredients will help to create a flaky crust.
- Don't overmix the dumpling dough. Overmixing will make the dumplings tough.
- Drop the dumplings into the boiling chicken broth one at a time. This will help to prevent them from sticking together.
- Cook the dumplings until they are cooked through. This will take about 10-12 minutes.
- Serve the chicken and dumplings with your favorite sides, such as mashed potatoes, green beans, or corn.
Conclusion:
Chicken and dumplings is a classic comfort food that is sure to warm your soul. This non-dairy version of the dish is just as delicious as the traditional version, and it is perfect for those who are lactose-intolerant or vegan. With a few simple ingredients, you can make a delicious and satisfying meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love