Tried and True Chicken and Dumplings HELP ASAP PLEASE

Well my grandma would just throw the chicken in the pot with veggies and chicken broth let it cook all day. And for the noodles she would make egg noodles and cut then and lie them out to dry. Also to make it thicker maybe add heavy cream.

We love the dumpling recipe on the box of Bisquick. First we boil chicken breasts in chicken broth with onion, green pepper, garlic, and celery. Remove when done. Cool meat and break apart into medium chunks and put back in broth.

Make the dumpling batter right before you're going to use it and follow directions. The trick is to barely stir the batter with a fork. If you overmix it, its texture isn't as airy. Then just follow the directions on the box. It makes the broth creamy. We slip in some frozen peas at the side when it's almost done. The peas don't need any cooking other than dropping in the hot broth. Be careful you don't burn your tongue! This stuff stays hot a long time.

You can make it easier by just using garlic and onion powder or seasoned buillon cubes, but it's not quite as good. When you make it a few times, you'll get the feel for the batter-too stiff and the dumplings are heavier and doughy. It is dropped from a large tablespoon. You can stick your spoon into the broth each time after dropping a dumpling to help the next dumpling slide off easier.

I make my own broth from the boiling of the chicken if I do it from scratch. I use Paula Deans recipe if I have purchased a roasted chicken, The dumplings are the way my husbands grand mother used to make them..

My mom always used bisquik.. but I think they just taste like bisquik.. yuk.

http://www.foodnetwork.com/recipes/paula-deen/chicken-and...

Here is a copy cat recipe that mimic what you get at Cracker Barrel. I use the dumpling recipe all the time. In fact, I use it every single time. I made this sauce once and added chicken, carrot and some celery. It was creamier than what I usually make. We all liked it, but the family preferred the broth based version I usually make. So now I make my broth version with these dumplings. This recipe is a little sticky, I often add more flour. I have found that it's easiest to flour a cutting board and use a pizza cutter. Cut it into strips and then cut the strips into smaller pieces. I usually try to make them bite sized. I use a spatula a scoop it up and into the pot.

Here is a very good and old recipe for a biscuit type dumpling. My family loves these dumplings. I usually triple the recipe for the actual dumplings and cook half of them up as biscuits. Enjoy!

Chicken and Dumplings

1 chicken, cut in pieces
3 c. water (I use more)
1 medium onion, chopped
1 rib celery, chopped
2 tsp. salt
1/8 tsp. thyme
1/8 tsp. pepper
3 Tbsp. flour
1/3 c. water

Put all ingredients except for the flour and 1/3 cup water into a large kettle. Simmer 2-1/2 hours or until chicken is tender. Remove chicken and let cool. When cool, remove meat from bones. Skim fat from the broth. Blend flour with 1/3 cup water and stir into heated broth until thickened. Return chicken to broth.

Carrot Dumplings:

1 c. flour
½ tsp. salt
½ c. milk
1 tsp. parsley flakes
2 tsp. baking powder
3 Tbsp. shortening or butter
¼ c. shredded carrots

Cut together flour, baking powder, salt and shortening/butter until crumbly. Stir in rest of ingredients. You can either make drop dumplings or roll out and cut dumplings. Drop dumplings in hot broth. Cover
and cook about 15 minutes in simmering liquid. Serves approximately 8

I always triple the dumpling recipe and use half of it to make biscuits to serve with the dumplings. Roll out biscuits to about ½ inch thickness and cut with a biscuit cutter. Place on a lightly greased cookie sheet. Bake 12 minutes at 425 degrees or until golden brown.

Brown the chicken with the skin on in a bit of olive oil, then cover with water and add sage, cayenne, salt, and rosemary. Bring just to a boil, then turn down to simmer.

For dumplings, make biscuit dough, add a sprinkling of salt, pepper, chives to it, and drop by spoonfuls into the water, once you have gotten the chicken simmered to almost done. Some of the dough will dissolve in the water as they dumplings cook, giving you a nice thick gravy.

The hands down best ever fool proof Chicken and Dumplings, I made this many times and each times it comes out great. Even without the dumplings you can serve it over rice and it is a hit.

ATK's Chicken and Dumplings ( America's Test Kitchen)

5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots, peeled and sliced 1/4 inch thick
2 ribs celery, sliced 1/4 inch thick
1 large onion, minced
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry (note: not cooking sherry)
4 1/2 cups low-sodium chicken broth (I recommend Swanson's Natural Goodness -- there is a low sodium/fat product)
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

This is how my mom taught me. So I guess this is 'tried and true' in our house and a favorite. The soup is creamy and thick. And even though I usually like to do every thing from scratch, I think somethings are good just they way they are.

-In the crockpot I pour a carton of chick broth.
-Whisk in a can of cream of celery AND cream of chicken soup.
-Rinse and pat dry a whole chicken, then place it in the crock pot.
-Cook on high until the chicken falls off the bone.
-With a slotted spoon (s) lift the chicken out of the broth onto a plate or bowl.
-Pour soup in a large soup pot (6-8 quarts) and put on the stove med-high heat.
-mix and cook "dumplings" per instructions on side of Bisquick box
-While dumplings are cooking, pick chicken meat off the bone and put in a different bowl.

*My family likes to get the amount of chicken the want then scoop the dumplings and soup over the top. But after we eat it, I'll pour the left over soup/dumplings over the chicken and put in the fridge for leftovers.

Easy peasy and sooo good!

When you say tried and true, do you mean from scratch? I don't have a "from scratch" recipe per se, but more of a back of the box version that is really quick.

Cut up and cook deboned chicken breasts in a skillet. Put in a cast iron pot that can go in the oven and add cut up carrots, potatoes, and celery, and a can of cream of condensed chicken soup. Add a can of heavy cream. Then add add a half of a can of chicken broth (or the whole can if you like it thinner). Mix well. Top with raw bisquick biscuits or or drop the dough in the soup open a can of Pillsbury buttermilk biscuits (if you're really into being lazy) and top pot and bake for 30 minutes or until top is browned.