Creamy Chicken And Dumpling Soup

EASY CREAMY CHICKEN DUMPLING SOUP



Easy Creamy Chicken Dumpling Soup image

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.

Recipe From food.com

Provided by Megans Mommy

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients: 19

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
2 cups chicken broth or 2 cups stock
1/3 cup corn
1/3 cup peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
3 large chicken breasts
1 cup flour
1 egg
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley

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.


CREAMY CHICKEN AND DUMPLING SOUP



Creamy Chicken and Dumpling Soup image

Make and share this Creamy Chicken and Dumpling Soup recipe from Food.com.

Recipe From food.com

Provided by Veghead

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients: 9

3 cups cooked chicken meat, shredded
1 (49 1/2 ounce) can chicken broth
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
2 (12 ounce) jars chicken gravy
1 tablespoon herbes de provence
2/3 cup Bisquick
6 tablespoons water
Calories211.8
Fat10.3
SaturatedFat2.6
Cholesterol2.6
Sodium1671.1
Carbohydrate20.8
Fiber1.9
Sugar5.5
Protein8.9

Steps:

  • Combine chicken, broth and vegetables in a large saucepan and bring to boil.
  • Reduce heat and simmer, covered, for 10 minutes.
  • Stir in gravy and herbs and bring to boil again.
  • Stir together Bisquick and water.
  • Drop by tiny 1/2 teaspoonful onto soup.
  • Cover and cook for 10 minutes more.


CHICKEN AND DUMPLING SOUP



Chicken and Dumpling Soup image

Our five kids are grown and live away from the farm, but they visit often with their families. So I stay in practice in the kitchen! I frequently serve this soup for Sunday dinner.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 2h

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients: 13

6 pieces bone-in chicken
1-1/2 quarts water
2 celery ribs, cut into chunks
1 medium onion, cut into chunks
1/2 cup diced green pepper
1 garlic clove, minced
1 tablespoon minced fresh dill
1 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
Calories 285 calories
Fat9g fat (3g saturated fat)
Cholesterol71mg cholesterol
Sodium956mg sodium
Carbohydrate22g carbohydrate (3g sugars
Fiber2g fiber)
Protein28g protein.

Steps:

  • In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes.


GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients: 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional
Calories 333 calories
Fat14g fat (5g saturated fat)
Cholesterol79mg cholesterol
Sodium1447mg sodium
Carbohydrate28g carbohydrate (4g sugars
Fiber3g fiber)
Protein22g protein.

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.


CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

A well rounded chicken soup with delicious chicken and herb dumplings.

Recipe From allrecipes.com

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

3 cups chopped cooked chicken breast
2 eggs
4 ¾ cups chicken broth, divided
1 cup all-purpose flour
¼ cup chopped fresh parsley
2 teaspoons salt
⅛ teaspoon black pepper
½ teaspoon dried tarragon
¼ cup butter
2 cups chopped onion
1 ½ cups thinly sliced celery
2 cloves garlic, minced
½ cup all-purpose flour
2 quarts chicken broth
1 ½ teaspoons salt
1 ½ cups chopped carrots
3 cups chopped cooked chicken breast
Calories189.4 calories
Carbohydrate12.6 g
Cholesterol70.3 mg
Fat7.6 g
Fiber1.1 g
Protein16.9 g
SaturatedFat3.1 g
Sodium587 mg
Sugar1.7 g

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.


SLOW COOKER CREAMY CHICKEN AND DUMPLINGS



Slow Cooker Creamy Chicken and Dumplings image

Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

Recipe From allrecipes.com

Provided by rosencat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 5h15m

Yield 8

Number Of Ingredients: 8

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
1 onion, minced
2 tablespoons butter
2 tablespoons rosemary
ground black pepper to taste
1 cup vegetable broth, or as needed
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Calories385.3 calories
Carbohydrate37.9 g
Cholesterol37.6 mg
Fat18.3 g
Fiber1.2 g
Protein17.3 g
SaturatedFat5.7 g
Sodium1294 mg
Sugar7.3 g

Steps:

  • Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
  • Cook on High for 4 1/2 to 5 1/2 hours.
  • Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.




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