CHICKEN AND DUMPLINGS III
My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
- Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.4 g, Cholesterol 68.4 mg, Fat 18.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1377 mg, Sugar 5.5 g
CHICKEN DUMPLING SOUP
A well rounded chicken soup with delicious chicken and herb dumplings.
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
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.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g
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.
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
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!
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.
CHICKEN DUMPLING AND NOODLE STOUP
Steps:
- Bring a medium pot of water to a boil, salt it, and cook the pasta just shy of al dente-about 5 minutes. Drain and reserve.
- While the pasta works, preheat a large soup pot with the oil over medium-high heat. Add the sliced onion, red pepper flakes, garlic, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, until the onions are tender and golden. Add the chicken stock and bring it up to a boil, then turn down the heat to medium low and simmer while you make the chicken dumplings.
- In a mixing bowl, combine the ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese, and a little salt and pepper. Mix well. Using a serving spoon, scoop out a walnut-size spoonful of the chicken mixture, then use a second serving spoon to push the chicken mixture off the first spoon into the simmering stock. Repeat this with the rest of the chicken mixture, working as quickly as you can to get all the balls into the stock. Shake the pan in order to settle the chicken dumplings into the stock. Cover and cook the dumplings for 5 minutes. Add the tomatoes, pasta, and spinach to the soup and cook for 2 minutes more. Ladle the soup into serving bowls and top each bowl with a dollop of the pesto and more grated cheese.
DOUBLE CHICKEN DUMPLING SOUP
Another yummy recipe from Rachel Ray Show. This one is for dinner tonight. Picture to follow. ;) Looks Yummy though. I would use a 3 cheese blend - parm, asagio and romano myself as that is my fav. I will also use 1-2 8oz packages of Rising Moon Garlic and Basil frozen Gnocchi (depending on your preference)in place of the fresh since I could not locate fresh in the refrigerated grocery aisle here locally. May be only seasonally in my area. ;)
Provided by Mommy Diva
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a soup pot over medium to medium-high heat with EVOO.
- Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.
- Add stock to the pot, cover and bring to a boil.
- Place chicken in a bowl and season with salt and pepper.
- Add garlic, nutmeg, egg, bread crumbs and cheese.
- Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.
- Wash up, then add the gnocchi to the pot and cook for 5 minutes.
- Add peas and parsley, and cook 2 minutes more.
- Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.
- Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.
Nutrition Facts : Calories 517.2, Fat 19.7, SaturatedFat 5.4, Cholesterol 150.5, Sodium 1156, Carbohydrate 39.5, Fiber 4.8, Sugar 13.6, Protein 44
DOUBLE CHICKEN DUMPLING STOUP
Little chicken meatballs and packaged gnocchi help make this a filling soup. Recipe is from Rachael Ray.
Provided by Pinay0618
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a soup pot, heat the olive oile over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
- Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.
Nutrition Facts : Calories 451.8, Fat 17.5, SaturatedFat 4.8, Cholesterol 133.3, Sodium 1771.4, Carbohydrate 29.4, Fiber 5.6, Sugar 9.7, Protein 42.4
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