Best 10 Chicken Herb Dumplings Recipes

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

CHICKEN WITH HERB DUMPLINGS

Steps:

• Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
• Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
• Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

CROCK POT CHICKEN AND HERB DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper, place in a crock Pot.
• Put all onions into pot.
• Add garlic, marjoram, thyme, bay leaf and wine.
• Cover and cook on low 5 to 6 hours.
• Remove bay leaf.
• Increase heat to high, and stir in sour cream.
• Combine biscuit mix with parsley.
• Add milk to biscuit mix and mix until well moistened.
• Drop dumplings from teaspoon around edge of pot.
• Cover and cook on high for 30 minutes, or until dumplings are done.

WW CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
• 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
• 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).

CHICKEN & HERB ROLLED DUMPLINGS

Steps:

• 1. This dish starts out with lots of flavor by using lots of chicken, garlic, onions & celery soup, because I was out of fresh celery.
• 2. Begin by seasoning the chicken pieces with the steak seasoning and granulated garlic. If chicken is frozen just add pieces to a large pot, cover with water and add in the spices. Place pot over medium high heat, cover with lid and bring to boil, then lower heat and allow to simmer.
• 3. Mince the cloves of garlic, and chop the onions and shred carrots & add to the pot as well. Then over a medium high heat, continue to cook the chicken parts until tender. About an hour to 1 and a half hour.
• 4. When chicken is fully cooked remove to a large platter and allow to cool.
• 5. When cool enough to handle remove & discard the outer skin bones and cartlidge, set chicken aside till needed.
• 6. Prepare the dumplings by combining the flour with the herbs and spices. Then add in the eggs and olive oil, and stir with a spoon or spatula. Then add in the chicken stock and stir until dough comes together.
• 7. Liberally dust the counter surface with extra flour. Divide dough into 2 pieces, then roll each half on counter into a long rectangle shape.
• 8. Then using a pastry cutter or knife cut dough into long strips, then cut into opposite directions creating one and a half to two inch pieces.
• 9. Alternate the dumpling pieces onto a platter and repeat until all the dough has been cut. In the mean time cover the chicken stock with a lid and bring to a rolling boil. Then drop dumplings into hot stock and stir occasionally to prevent dumplings from sticking. Repeat until all the dumplings has been added. Then add in the boneless pieces of chicken.
• 10. Cover the pot with lid and return to boil and cook for 15 to 20 minutes, dumplings will rise to the top of pot. add a few pats of butter if desired, adjust seasoning after tasting if desired, then serve while still hot.

CHICKEN SOUP WITH HERB DUMPLINGS

Steps:

• Longer method: In a large dutch oven, cover the chicken with the water and bring to a gentle simmer. Poach the thighs about 20 mins. Remove from heat. Pull chicken out of broth. When cooled, shred the meat from the bones and set aside. Return the bones/scraps to the pot- bring to a gentle simmer. Cover and keep the heat low. Simmer for at least an hour, or several hours if you have the time. Strain stock through cheesecloth, return to the pot. Quick version: Put the broth in a large dutch oven and heat over a low flame. Pick about 2 cups worth of chicken meat from the roast. Set aside. Both versions can continue on here: 1 cup thinly sliced carrots (2 carrots) 1/2 cup thinly sliced celery (1 rib celery) 1/2 cup thinly sliced green onion (2 large onions) Add to the simmering stock and start the dumplings. To make the dumplings: 3 tablespoons finely chopped fresh herbs such as parsley, chives, or thyme Combine flour, baking powder and salt in a bowl. Quickly rub in the butter with your fingers and then add the milk and herbs. Stir. To finish: Add the onions and chicken to the soup. Raise the heat a little and drop the dumpling dough into the soup by pulling rough balls from the dough, slightly smaller than a ping-pong ball. Cover and cook for 5 minutes. Remove the cover and poke at the dumplings, which should be bopping on the surface, to turn them. Keep the soup at a steady simmer and cook another 10 minutes or so.

SMOKED CHICKEN STEW WITH HERB DUMPLINGS

Steps:

• 1. Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
• 2. Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes. Add the celery and the carrots and sauté for 5 minutes. Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes.
• 3. Add the chicken, salt, tarragon, and thyme; return to a simmer.
• 4. Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
• 5. **FOR DUMPLINGS**
• 6. Stir the flour and baking powder together in a bowl Stir in the salt and herbs. Beat the milk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients; mix well. Stir in the cheese.
• 7. Place the dumplings by spoonfuls on the top of the stew Cover and cook for 10 minutes; dumplings are done when they are plump and firm.

CHICKEN FRICASSEE AND HERB DUMPLINGS RECIPE - (4.5/5)

Steps:

• Mix Bisquick, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. In large skillet, brown chicken in hot shortening and melted margarine. Remove chicken pieces; pour excess fat from skillet. Stir in soup and milk; add chicken pieces. Cover and heat to boiling. Lower heat and cook 1 hour or until chicken in tender. Mix Dumpling Dough together and drop dough by sponnfuls into hot soup mixture 20 miniutes before chicken is done. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer.

BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Cook's Tip: You will need a large Dutch oven or pot with a tight fitting lid. I use a cast iron Dutch oven.
• 2. Select a young 4 to 5 pound chicken. You can use all parts of the chicken, but it is less bones if you use the legs, thighs and breast meat, which is what I do. I make stock for future use from the remaining parts of the chicken.
• 3. Remove the skin from the chicken. Cut the breast meat in half so all the pieces are about the same size. Place the chicken pieces in a large Dutch oven over medium high heat.
• 4. Add 8 cups of water. Add the bay leaves, rubbed sage, salt and pepper. Bring pot to a boil then turn down to a simmer for 30 minutes or until chicken is tender.
• 5. Lift out the chicken to a platter and remove the bones and return the chicken to the pot. Add the stick of butter. Now, add the remaining vegetables and bring temperature back up and then when it comes to a boil, turn down to a simmer. Simmer until vegetables are tender, about 15 minutes. Remove bay leaves. Check seasoning for salt and pepper.
• 6. Thicken or not to thicken? We prefer our broth to be more like a stew and the addition of dumplings does thicken it somewhat. Optional: If you like a thicker stew, now is the time to thicken it by adding 2 tablespoons of flour to ½ cup cold water and whisk until smooth and then add to the broth. Stir.
• 7. Making Dumplings In a small bowl, add flour, baking powder, salt, pepper, sage, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk.
• 8. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings.
• 9. Serve this delicious chicken and dumplings in bowls. Enjoy!

CHICKEN HERB DUMPLINGS

Steps:

• Combine broth and soup in large soup pot. Heat to a rolling boil. While broth is heating, make the dumplings. In a flood processor, combine flour, shortening and buttermilk. Process until a dough forms. Remove onto a well-floured surgace. Knead more flour into dough until you get a stiff dough. Roll teh dough thin. Cut into strips about 1 1/2 inches wide. Cut or tear strops into several pieces and drop into boiling broth. Stir and reduce heat to low. Cover pot and cook about 6 minutes. Remove lid and let mixture continue to bubble. Add black pepper, butter, milk and chicken. Cook until slightly thenckened. It will thicken more as it cools.