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Discussion Overview
The thread centers around participants sharing their experiences and recipes for chicken and dumplings, with some expressing challenges in achieving the desired results. Various methods and ingredients are discussed, along with a mix of personal anecdotes and recipe suggestions.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions using a crock pot for their chicken and dumplings but finds the results only satisfactory.
- Another participant shares a humorous suggestion to visit Cracker Barrel, noting their lifelong struggle to make chicken and dumplings successfully.
- A different participant expresses a preference for using refrigerated biscuits in their family recipe, although they are unsure of the base used.
- One participant describes their experience with a specific recipe that turned out well, detailing the ingredients and cooking process.
- Another participant mentions liking dumplings made with Bisquick but struggles to find the right base for the chicken.
- One user suggests checking allrecipes.com for various chicken and dumpling recipes, while also expressing a personal dislike for the dish.
- A participant provides a detailed recipe that includes sautéing chicken and vegetables, along with instructions for making dumplings from scratch.
Areas of Agreement / Disagreement
Views differ on the best method and ingredients for chicken and dumplings, with no clear consensus emerging on a single preferred recipe or technique.
Contextual Notes
Participants share personal experiences and family traditions related to chicken and dumplings, highlighting a variety of approaches and preferences.
Who May Find This Useful
Consultants and community members interested in exploring different chicken and dumpling recipes and cooking methods may find this discussion valuable.
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Jessamary said:Step 1: Get in car.
Step 2: Go to Cracker Barrell.
I have tried to make good chicken and dumplings my whole life. Haven't succeeded yet. I know my mom used to drop refridgerated biscuits into hers instead of making the dumplings. I don't know what she used for her base though.
I thought that was my family's secret recipe!
- 527
Cracker Barrell is a bit out of the way though....I am not giving up on finding a good recipe....actually I like the dumplings made with Bisquick...I just can't find the right base ?? for the chicken...the one I make is with cream of chicken soup and it is a bit too thick....if all else fails I will try your recipe! 
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3 cans chicken broth
Garlic salt or Adobo
1 can cream of chicken soup
2 cups of flour
1 rounded tsp of baking powder
2 eggs1. Mix flour, baking powder and eggs. You want workable dough so if they are too dry add a few drops of water, too wet a bit more flour. Roll and cut; a pizza cutter or pastry cutter works great! If you get too much baking powder they will have a salty 1/2 cooked taste. Cook noodles in broth. Your cooking time will depend on how thick the noodles are; you will just have to taste it ;-)2. Add cream of chicken soup and seasonings to taste. Add chicken in when the noodles are almost cooked. You may sprinkle with parsley for some color if you would like.Some people add celery, carrots and other veggies to theirs, I like mine basic like Cracker Barrel.HTH
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- 1 onion, diced
- 2 cloves of garlic, minced
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add in the carrots, celery, chicken broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. While the soup is simmering, make the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms.
4. Drop spoonfuls of the dough into the simmering soup. Cover and let cook for 10 minutes.
5. Remove the lid and gently stir the dumplings. Let cook for an additional 10 minutes, or until the dumplings are cooked through.
6. Serve hot and enjoy your non-Pampered Chef chicken and dumplings! Let me know how it turns out for you.
Frequently Asked Questions
What are some key ingredients for a non-Pampered Chef chicken and dumpling recipe?
A typical non-Pampered Chef chicken and dumpling recipe includes ingredients such as chicken (usually boneless and skinless), chicken broth, vegetables like carrots and celery, flour, baking powder, milk, and seasonings like salt, pepper, and herbs.
How do I make the dumplings for chicken and dumplings?
To make dumplings, combine flour, baking powder, salt, and milk in a bowl until a soft dough forms. Drop spoonfuls of the dough into the simmering chicken and broth mixture, cover, and cook until the dumplings are fluffy and cooked through, usually about 15-20 minutes.
Can I use leftover chicken for my chicken and dumplings?
Yes, using leftover chicken is a great way to save time. Just shred or chop the cooked chicken and add it to the broth and vegetables. This will enhance the flavor and make the dish quicker to prepare.
What vegetables can I add to my chicken and dumplings?
You can add a variety of vegetables to your chicken and dumplings, such as peas, corn, green beans, or even potatoes. Just make sure to cut them into small pieces to ensure they cook evenly.
How can I make my chicken and dumplings healthier?
To make a healthier version of chicken and dumplings, consider using whole wheat flour for the dumplings, low-sodium chicken broth, and adding more vegetables. You can also use skinless chicken breast to reduce fat content.
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