Creamy Chicken And Dumplings Soup Recipes

CREAMY CHICKEN DUMPLING SOUP

Steps:

• Melt the butter over medium high heat in a large stock pot or dutch oven. Once the butter has melted, add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the veggies are crisp tender. Add the garlic and sauté 1 minute longer.
• Add the chopped chicken, ½ tsp salt, and ¼ tsp pepper to the vegetables. Cook and stir for 5-7 minutes, or until chicken is no longer pink and cooked through.
• Sprinkle the flour over everything. Cook and stir for 1 minute. Lower the heat to medium low. Slowly add the broth to the pot, about 1 cup at a time, stirring constantly. Once all the broth has been added, stir in the remaining ¼ tsp salt, ¼ tsp pepper, parsley, onion powder, garlic powder, and thyme.
• Pour in the evaporated milk and peas. Stir to combine. Cook until the soup is thickened, about 5 minutes. Simmer gently, stirring occasionally, while the ingredients are mixed together for the the dumplings.
• For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.
• Use a small spoon to scoop up a dumpling ball less than 1 tablespoon (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used. Gently stir occasionally to rotate the dumplings and cook for 10-12 minutes, uncovered, or until the dumplings are cooked through.

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 DUMPLINGS SOUP

Steps:

• In a large soup pot, add the ¼ cup butter, carrots, onion, celery, garlic, chicken pieces, ¾ tsp salt, and ¼ tsp ground black pepper. Sauté over medium-high heat until chicken is mostly white and veggies are tender.
• Next, add the 4 tbsp of flour and ½ tsp dried thyme. Stir constantly until flour is completely incorporated. Keep vigorously stirring as you add the can of evaporated milk to make sure flour is incorporating into the evaporated milk. Then add the chicken broth or water and bullion. Stir well.
• Soup will begin to thicken as it comes back to a boil.
• While the soup is coming back to a boil, mix up the dumplings batter.
• Start by adding the flour, baking powder, garlic salt, sugar, thyme, and black pepper together in a medium-sized mixing bowl. Stir until thoroughly mixed.
• Next, add the milk and melted butter. If the butter is hot, pour some of the milk into it before adding it to the mixture to help it cool down. Use a fork to stir and mix until a nice dough forms. Don't overmix.
• Use a cookie scoop or two spoons (as pictured) to make 1.5 tablespoon-sized balls of dough. Drop them into the thickening simmering soup. Once all of the dough has been placed in the soup, use a spoon to dunk them in the soup, if they haven't been covered in the soup yet. They will float on the top, but just make sure they have a layer of the soup on them.
• Cover pot with lid and turn down to low (just enough heat that soup is still simmering). Cook with the lid on (don't take it off) for 15 minutes. Check the dumplings with a fork. If needed, cook for an additional 3-5 minutes.
• At this point, you can add the frozen peas and carefully stir them in. They will cook very quickly in the hot soup--3-5 minutes--and then you are ready to serve.
• Serve and enjoy!

CHICKEN-AND-DUMPLING SOUP

Steps:

• Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
• Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
• About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
• Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
• Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

CREAMY CHICKEN AND DUMPLINGS

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.

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.

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.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

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.

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.

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.