Creamy Chicken And Dumplings Soup Recipe Recipe For Chili

CREAMY CHICKEN DUMPLING SOUP RECIPE

Steps:

• Chicken Stock: In a large pot place in all ingredients under "chicken stock" and poach the chicken on medium-high heat until it is completely cooked through, which takes about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite-size pieces.
• Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots, and garlic for 5 to 6 minutes.
• Next, add it to flour, and stir to make a roux.
• Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
• Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
• Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through.
• Serve with optional garnishes: chopped green onions, parsley, thyme, and parmesan cheese.

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
• Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

EASY CREAMY CHICKEN DUMPLING SOUP

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

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.

EASY SLOW COOKER CHICKEN AND DUMPLING SOUP

Steps:

• Place diced onion in a slow cooker. Top with chicken.
• Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
• Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
• Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place vegetables in bottom of crockpot.
• Place chicken on top of vegetables.
• Mix both cans of soup, hot water, Worcestershire sauce, sage leaf and black pepper well.
• Pour over chicken and vegetables.
• Cook on LOW 5-7 hours.
• Thirty minutes from serving, mix the ingredients for the dumplings until just moistened.
• Turn crockpot onto HIGH.
• Drop dumplings onto bubbling stew and cover.
• Cook on HIGH 30 minutes, or until dumplings are done.
• Do not lift lid!

CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place chicken and soups in a crock pot. Start at high for one hour then stir and reduce heat to low and cook all day or until the meat is very tender.
• When chicken is done carefully remove all bones as they tend to fall apart with cooking. Discard skins. Pull the chicken apart into chunks before serving.
• For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl.
• Cut in shortening until mixture resembles cornmeal.
• Stir in milk until just blended.
• Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up.
• With water gently simmering, drop dumplings by tablespoon onto waxed paper, leaving room in between for expansion. (Use teaspoons to create smaller dumplings and cook in two batches).
• Steam 7-8 minutes, uncovered, then cover with a rounded lid right on top of the rack and steam 6-7 minutes longer. (smaller dumplings cook in shorter time, check to see if done inside, but do not overcook).
• Serve dumplings on top of bowls of steaming chicken.