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.
CREAMY CHICKEN AND DUMPLINGS
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
- In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
CREAMY CHICKEN AND DUMPLING SOUP
Make and share this Creamy Chicken and Dumpling Soup recipe from Food.com.
Provided by Veghead
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 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.
Nutrition Facts : Calories 211.8, Fat 10.3, SaturatedFat 2.6, Cholesterol 2.6, Sodium 1671.1, Carbohydrate 20.8, Fiber 1.9, Sugar 5.5, Protein 8.9
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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 33 g, Protein 12 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 155 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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.
EASY CREAMY CHICKEN AND DUMPLINGS
Steps:
- Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery, carrot and onion in hot margarine for 2-3 minutes or until chicken is brown.
- Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender.
- Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
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.
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CHICKEN AND DUMPLINGS SOUP | CHICKEN AND DUMPLINGS RECIPE
From aspicyperspective.com
4.9/5 (35)Total Time 45 minsCategory SoupPublished 2013-06-13
- In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
- Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
- Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
HOMEMADE CHICKEN AND DUMPLINGS RECIPE — THE MOM 100
From themom100.com
- Place the chicken in a large pot with the pieces of carrot, celery and onion, as well as the bay leaf, peppercorns and salt. Add the 2 cups broth and just enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to medium-low. Simmer, partially covered, about 1 hour to 1 hour and 15 minutes, or until the meat is tender. Remove the chicken and set aside on a cutting board until cool enough to handle, then strain the broth. Measure out 3 cups and reserve the rest for another recipe or freeze for soup.
- Melt the butter in a large deep oven proof skillet (or a Dutch oven if that’s what you have) over medium-high heat and add the chopped carrots, celery, onions or leeks and mushrooms. Cook, stirring frequently, about 8 minutes, until golden. Add the garlic and stir frequently until you can smell the garlic, about 1 minute.
- Sprinkle over the flour and cook, stirring frequently for about 2 minutes, until the flour has coated the vegetables and has started to turn golden brown. Slowly add the reserved 3 cups cooking stock, whisking constantly, then whisk in the milk, and bring to simmer.
QUICK CREAMY CHICKEN AND DUMPLINGS - EAT DESSERT SNACK
From eatdessertsnack.com
- In a large cooking pot, melt butter and add chicken and onion. Saute over medium heat for 5-7 minutes, until chicken is cooked through and onions are soft, stirring occasionally.
- Meanwhile, in a separate medium mixing bowl whisk together milk and flour. Slowly pour into simmering stew, stirring constantly. Let simmer for 5 minutes.
- In the medium mixing bowl used for the thickening mixture (less dishes) combine flour, baking powder and salt. Stir in the milk and mix until just combined. Don’t overmix.
EASY CHICKEN AND DUMPLINGS RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
- Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
CREAMY CHICKEN AND DUMPLINGS RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
- Place enameled cast iron Dutch oven, or large pot, over medium-high heat and the olive oil. Add carrots, celery, and onion and sauté until coated evenly in oil. Place lid over Dutch oven and allow to cook for 5-8 minutes, until carrots have slightly softened.
CHICKEN AND DUMPLINGS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
- In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
- In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
CREAMY CHICKEN, SPINACH, AND HOMEMADE DUMPLINGS SOUP
From hearthookhome.com
- Chop up your carrots, onion, garlic and celery. Heat the oil and butter in a large skillet over medium high heat. Add the veggies and cook until they start to soften, stirring frequently.
- While there’s still a thin layer of butter on the bottom of the skillet go ahead and quickly stir the flour into the vegetable mixture.
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