Yummy Chicken And Dumpling Soup Recipes

CHICKEN DUMPLING SOUP

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.

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

EASY CHICKEN DUMPLING RECIPE

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.

SIMPLY DELICIOUS CHICKEN AND DUMPLINGS

Steps:

• In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all the seasonings, salt through pepper. Cook until the vegetables are starting to soften, about 5 - 8 minutes.
• Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.
• To make the dumplings, whisk together the flour, baking powder and salt. Whisk together the milk and melted butter. Pour the milk mixture into the flour mixture and stir together with a spatula until a smooth ball of dough forms.
• Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.
• Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
• Serve immediately.

YUMMY CHICKEN AND DUMPLING SOUP

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat., In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer., Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.

YUMMY CHICKEN SOUP WITH DUMPLINGS

Steps:

• Pick up a Rotisserie Chicken from your local market.
• Bring Chicken Broth to Biol.
• Add your veggies and boil till tender.
• Keep it boiling and drop in bits of biscuit. I just squish the biscuit and tear off little - medium pieces. Just remember they're going to expand -- if you put in big pieces of biscuit you end up with HUGE dumplings
• When you're done dropping in the biscuits let that all boil together while you remove the meat from the chicken. Get as much as possible -- and chunk it up a little.
• Reduce heat Drop the meat in and let all cook together for 5-10 minutes.
• Remove from heat and let stand 5-10 minutes I stir it around and search for chunks of meat I too large to fit on a spoon and cut them down smaller.
• Voila Chicken and Dumplings that no one will know didn't cook all day.
• ~ Now if you want a creamier chicken and dumplings you can add a bit of milk/cream and flour mixed together and pour in after the dumplings.

DELICIOUS CHICKEN AND DUMPLINGS

Steps:

• Heat oil in Dutch oven (or a nice big pt that you have a lid for) on medium high heat, add cubed chicken and garlic. Stir; cooking until chicken is white.
• Add broth, bouillon, salt, pepper, bay leaf, and fresh vegetables to create a stew. Bring to a boil.
• Reduce heat on stew; simmer on low, covered, 30 minutes, or until chicken and vegetables are tender.
• While stew simmers, open biscuits and set out on a plate (to rise) or make your own biscuits.
• In separate container, mix flour and milk. After 30 minutes of simmering, remove bay leaf from broth, then whisk flour and milk into broth on stove. Stir well.
• Add biscuits to top of stew. Cover and continue cooking on low heat 15 minutes.
• Let stand a few minutes before serving.
• VARIATION: Make homemade or Biquick biscuits instead of canned.

EASY CHICKEN AND DUMPLINGS FROM SCRATCH

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.