Chicken And Dumplings With Noodles Recipes

CHICKEN AND DUMPLINGS WITH NOODLES

Steps:

• In a stockpot or Dutch oven over medium-high heat, melt 2 Tbsp butter. Add carrots and celery, sauteeing for a few minutes until they begin to soften.
• Add chicken breasts, chicken broth, chicken base, water, homemade cream of chicken soup, pepper, onion powder, and salt. Bring to a boil.
• Once liquid is boiling, add frozen noodles and return to a boil. Continue to cook uncovered for about 20 minutes, until noodles are al dente and chicken is cooked through (You may need to decrease the heat to keep it from boiling over. If too much liquid boils off, just add small amounts of water or broth as needed).
• For the last five minutes of cooking, add frozen vegetables, if using.
• Remove chicken breast pieces to a cutting board and shred or chop as desired, then return to the saucepan.

CHICKEN AND NOODLES WITH DUMPLINGS

Steps:

• Bring to a boil in a large kettle 6 qts water, add salt and spices.
• When the water is boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
• Cover and cook at least 1 hour.
• Remove chicken and set aside to cool.
• Remove broth from heat.
• Cooke noodles in a pot of boiling, lightly salted water. Cook according to package instructions. Drain and set aside.
• When the chicken is cool, clean off skin and bones and shred meat.
• Salt and pepper meat and set it aside.
• When broth is cool, skim off fat and discard.
• In a dutch oven or deep skillet, heat butter.
• Add flour and stir, adding small amounts of chicken broth to thicken.
• Add soup and 1 cup of chicken broth. Make your dumplings now.
• Add noodles, chicken and vegies.
• Cover and lower heat to simmer approximately 20-25 minutes.
• Add dumplings to the top of the dish and cover.
• Simmer for approximately 10 minutes.
• If you don't have enough broth to cook dumplings add more broth.
• Put the remaining broth into freezer containers and freeze for use later.

EASY CHICKEN AND DUMPLING NOODLES

Steps:

• Boil chicken in large pot with seasoned water.
• cool chicken ad shred.
• Saute chopped cattot, onion and celery with garlic in olive ol or butter.
• Add chicken stock and shredded chicken to veggies.
• Simmer 1 hour, then add noodles, and simmer another 20 minutes.
• If needed add cornstarch to thicken.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
• Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
• In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
• Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
• Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
• Add chicken meat, and stir. Serve hot.

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
• Add carrot and onion and cook until just tender, about 3 minutes.
• Add the garlic and stir for another minute, until fragrant.
• Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
• Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
• Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
• Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
• Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
• Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
• Ladle into bowls, giving 1-2 dumplings per serving.
• Enjoy!

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.