The provided source material focuses on various recipes for chicken and dumplings, a traditional American comfort food. The data includes multiple preparation methods, ingredient lists, and cooking techniques from different online sources. No information in the provided sources relates to free samples, promotional offers, no-cost product trials, brand freebies, or mail-in sample programs. Consequently, this article is limited to summarizing the cooking instructions and variations found in the text.
Traditional Stovetop Preparation
One source describes a classic method for preparing chicken and dumplings on the stovetop. This recipe emphasizes a from-scratch approach involving simmering chicken parts in a stock pot with water until the meat separates easily from the bone (approximately 40 minutes). After cooling and deboning the chicken, the broth is returned to a simmer.
The dumplings are made separately by combining flour, water, salt, and pepper to form a dough. The instructions specify that the dough should be "well-defined, barely sticky, and easy to handle." It is rolled to 1/8-inch thickness and cut into strips approximately 1-inch by 3-inches. These strips are added to the simmering stock with the chicken. The mixture is cooked until the stock thickens and turns an opaque yellowish-white color, at which point milk is added. The recipe notes that the dish can be frozen for up to a month.
Modern and Convenience-Focused Variations
Several sources highlight modern adaptations of the dish, including the use of store-bought ingredients and specific kitchen appliances to reduce preparation time.
Rotisserie Chicken and Cream-Based Broth
A popular variation involves using a store-bought rotisserie chicken to skip the raw chicken cooking step. This method typically starts by sautéing vegetables (carrots, celery, onion, and garlic) in butter. Flour is added to the vegetables to create a roux, which is then combined with chicken stock, garlic powder, and Italian seasoning. After simmering, shredded rotisserie chicken and heavy cream are added to the pot.
The dumplings for this variation are often drop biscuits rather than rolled strips. The dough is made by mixing flour, baking powder, salt, and herbs (such as rosemary) with olive oil and milk. Spoonfuls of this dough are dropped into the simmering broth and cooked covered for 22–25 minutes. A key tip from the source is to refrain from stirring once the dumplings are added to prevent them from breaking apart. Peas are usually added at the very end of the cooking process.
Instant Pot Methods
The Instant Pot is identified as a tool for significantly reducing cooking time for chicken and dumplings. One source lists "Pressure Cooker Chicken and Dumplings" among a collection of "Insanely Quick Instant Pot Recipes," noting that the method is surprising but effective. While specific instructions for the Instant Pot version are not fully detailed in the provided text, the general consensus is that pressure cooking allows for a faster dinner solution compared to traditional stovetop methods.
Vegan and Dietary Variations
To accommodate dietary restrictions, a vegan version of the dish is included in the source data. This recipe replaces animal protein with soy curls and uses vegetable broth instead of chicken stock. It is described as a "healthy, protein-packed meal" that is also gluten-free. The ingredients include soy curls, vegetables (carrots, potatoes, celery), spices, herbs, and dumplings. The result is characterized as a hearty plant-based stew that mimics the texture and flavor profile of the traditional dish.
Storage and Serving
Proper storage is essential for leftovers. According to the sources, leftover chicken and dumplings can be stored in an airtight container or ziplock bag in the refrigerator for 3–4 days. For longer storage, the dish can be frozen for 2–3 months.
In terms of serving, the dish is considered a complete meal containing protein, vegetables, and carbohydrates. One source suggests pairing it with cheesy garlic bread for an enhanced comfort food experience.
Conclusion
The provided sources offer a comprehensive look at the preparation of chicken and dumplings, ranging from traditional scratch-made recipes to modern convenience adaptations using rotisserie chicken and Instant Pots. The variations also extend to dietary needs with vegan options. While the cooking methods differ—some requiring rolled dough strips and others using drop biscuits—the core concept of a creamy broth with tender chicken and soft dumplings remains consistent across the recipes.