EASY HOMEMADE CHICKEN AND DUMPLINGS
A classic favorite -- chicken and dumplings. The secret to dumplings is cook them COVERED and not to cheat by peeking!
Provided by SHIVERDEN
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
- In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).
- Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 52.1 g, Cholesterol 95.4 mg, Fat 24.6 g, Fiber 4.9 g, Protein 31.3 g, SaturatedFat 8.7 g, Sodium 815.9 mg, Sugar 4.1 g
CHICKEN DUMPLING SOUP
A well rounded chicken soup with delicious chicken and herb dumplings.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 16
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
- In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
- In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
- Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g
EASY CHICKEN DUMPLING RECIPE
This creamy soup is filled with fluffy dumplings, tender chicken and an enticing aroma! It will taste like a simmering soup that has cooked all day, BUT we'll take a shortcut or two. This hearty chicken soup has great flavor! It is so good everyone will want seconds!
Provided by Deb Clark
Categories Soups and Stews
Time 45m
Number Of Ingredients 14
Steps:
- If you're using rotisserie chicken, pull meat from the bones, remove skin and dice or shred. You'll want about 1 1/2 cups chicken meat.
- Using a large pot, heat the olive oil & butter over medium heat. When the oil is hot, add the onions, carrots, celery, red pepper flakes & thyme. Sauté' until the vegetables are soft stirring often - about 5-6 minutes.
- Increase temperature to medium-high heat and sprinkle the flour over the mixture. Continue to cook for another minute.
- Slowly pour in the chicken stock. As the mixture comes to a boil it will thicken. Add in the shredded chicken. Lower the heat to medium low.
- Test for seasonings. If needed add salt at this time to taste.
- Open the can of biscuits - remove three biscuits and slice into strips or a small dice. Keeping in mind they will triple in size when they are cooked. Sprinkle them over the top of the soup in one even layer (very important!), do not stack them on top of each other. Cover & simmer for 15-20 minutes until the biscuits are cooked thru.
- The rest of the biscuits....you guessed it! Cook according to package directions and serve them with your meal.
Nutrition Facts : Calories 340 kcal, Carbohydrate 15 g, Protein 15 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 1656 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN AND DUMPLINGS
A super easy way to make chicken and dumplings. My husband and kids loved it.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g
CHICKEN SOUP WITH DUMPLINGS
Light but nourishing soup so good for a rainy day!
Provided by marinafood
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Gently fry the onion in olive oil untill translucent
- Add crushed garlic, followed by vegetables and cook for a five minutes
- Pour the chicken stock, bring soup to the boil, reduce the heat and simmer for 15 minutes or until the vegetables are cooked
- Meanwhile, mix all the ingredients for the dumplings. You will end up with sticky batter.
- Rinse a teaspoon under cold water. It will help the batter to come off the spoon more easily.Dip a teaspoon of batter into the pot with simmering soup and let it fell off the spoon. Repeat the process with the remaining batter.
- When the dumplings float to the top of the soup, simmer another minute until ready. Check seasoning with salt and pepper and serve sprinkled with herbs.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
EASY CREAMY CHICKEN DUMPLING SOUP
This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.
Provided by Megans Mommy
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Simmer the carrots, onion and celery in the chicken broth until soft.
- Add the corn, peas, salt, pepper, poultry seasoning and chicken.
- Add the cream soups and mix well over medium heat until incorporated.
- Simmer for 30 minutes.
- For the dumplings, mix the egg, milk, and melted butter.
- Add to the flour and add salt, pepper and parsley.
- It will make a thick sticky batter.
- Drop by spoonfuls into the simmering soup.
- Cover and simmer for 15 minutes,
- Do not allow soup to boil.
- Serve in large bowls.
EASY CHICKEN AND DUMPLINGS FROM SCRATCH
This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 433 kcal, Carbohydrate 39 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1645 mg, Fiber 2 g, Sugar 5 g
CHICKEN DUMPLING SOUP
Steps:
- In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
- Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
- Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
EASY DROP DUMPLINGS FOR SOUPS AND STEWS
This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.
Provided by Diana Rattray
Categories Dinner Lunch Ingredient Soup
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Sift the flour, baking powder, and salt together in a large bowl.
- Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
- Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
- Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
- Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CHICKEN AND DUMPLING SOUP
Steps:
- For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
- Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
- Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
- Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
- Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
- Serve, garnishing with fresh parsley.
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