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Old 03-28-2015, 10:10 AM   #21
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This is my take on Chicken and dumplings:

Start with a rotisserie chicken. I put the back, wing tips and bones in a pot with water and salt and simmered for an hour. Put stock and bones in fridge overnight. Next day I added all the bones to a soup "sock" (cheese cloth bags I got on Amazon. I love these) with 2 fresh bone in chicken breasts, celery, carrot and onion in soup sock and tied a knot in the end. Placed the soup sock in the pot with the strained stock I made the night before and simmered it for an hour.





Then remove "sock". throw away veggies and bones, shred chicken breasts. Add fresh veggies of choice to stock and simmer till tender, add the chicken back to pot. Cook drop dumplings* on top and simmer till dumplings are cooked. I didn't thicken.

*I added dry parsley, poultry seasoning, salt, ground pepper and chicken bouillon to the dumpling mix.

Chicken and dumplings served.

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Old 03-28-2015, 10:27 AM   #22
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Msmoffet, that looks wonderful.
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Old 03-28-2015, 10:31 AM   #23
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Msmoffet, that looks wonderful.
Thank you TL
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Old 03-28-2015, 11:21 AM   #24
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So basically, chicken and dumplings done right is not a slow cooker dish. does that sound right to those of you who have made it?
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Old 03-28-2015, 02:11 PM   #25
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Originally Posted by RPCookin View Post
So basically, chicken and dumplings done right is not a slow cooker dish. does that sound right to those of you who have made it?
Sounds right to me although I'm no authority, I wouldn't use a slow cooker to make it unless I had nothing else to use. Chicken and dumplings requires attention to cook properly.

That looks like a perfect bowl MsM!
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Old 03-28-2015, 07:36 PM   #26
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Sounds right to me although I'm no authority, I wouldn't use a slow cooker to make it unless I had nothing else to use. Chicken and dumplings requires attention to cook properly.

That looks like a perfect bowl MsM!
Thank you Kay
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Old 03-28-2015, 08:47 PM   #27
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Originally Posted by RPCookin View Post
So basically, chicken and dumplings done right is not a slow cooker dish. Does that sound right to those of you who have made it?
It is a 'top of the stove' dish. The dumplings require attention half way through. It is basically a chicken soup simmered with vegetables, minus the potatoes. The Noodles replace the starch that the potatoes would provide. They are added just before you put in the dumpling dough. Since it only takes approximately 20 minutes, that should be enough time for the noodles to be cooked also. You don't want to add them too early. Otherwise they will suck up all the broth.
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Old 03-29-2015, 02:29 AM   #28
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It is a 'top of the stove' dish. The dumplings require attention half way through. It is basically a chicken soup simmered with vegetables, minus the potatoes. The Noodles replace the starch that the potatoes would provide. They are added just before you put in the dumpling dough. Since it only takes approximately 20 minutes, that should be enough time for the noodles to be cooked also. You don't want to add them too early. Otherwise they will suck up all the broth.
Noodles? I can't imagine why one would need noodles with the dumplings too. The biscuits seem like plenty of starch on their own. I don't see any noodles in the one that msmofet posted pics of.
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Old 03-29-2015, 08:03 AM   #29
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Noodles? I can't imagine why one would need noodles with the dumplings too. The biscuits seem like plenty of starch on their own. I don't see any noodles in the one that msmofet posted pics of.
In general, I'd agree with you, but adding multiple layers of starch to a single dish was/is often a means of stretching a little protein to feed a large group. My SO is one of 8 kids, who grew up in the 1940's &1950's. Her mom could take a little chicken stew, add noodles, top with dumplings, and serve it over smashed potatoes!

Apparently, this is still her idea of comfort food, so I have to make it occasionally .
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Old 03-29-2015, 06:32 PM   #30
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In general, I'd agree with you, but adding multiple layers of starch to a single dish was/is often a means of stretching a little protein to feed a large group. My SO is one of 8 kids, who grew up in the 1940's &1950's. Her mom could take a little chicken stew, add noodles, top with dumplings, and serve it over smashed potatoes!

Apparently, this is still her idea of comfort food, so I have to make it occasionally .
I love chicken soup with noodles. But I also love the dumplings. Why can't one have both? Both the noodles and the flour and other ingredients are inexpensive and can make the meal stretch further. Do you put crackers or little oysteretts into a can of Campbell's Chicken Noodle Soup? Canned or homemade. Why not?
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chicken, recipe, stew

Looking for Chicken Stew and Dumplings Recipe Maybe someone here can help me. I am looking for a good Slow Cooker recipe for chicken stew and dumplings. Major point though I want one that DOES NOT use canned condensed cream of chicken soup. The dumplings themselves are no big deal I can do those with my eyes closed the big thing is the chicken stew, everywhere I look they all seem to want to use canned soup as a base. I want to make it from scratch without pre made bases because 99.9% of the time the base item people want you to use is not available in this country. Thanks in advance 3 stars 1 reviews
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