Down Home Chicken Soup With Dumplings Recipes

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EASY CHICKEN DUMPLING RECIPE



Easy Chicken Dumpling Recipe image

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

1 1/2 cups cooked chicken (diced boneless skinless chicken breasts)
2 stalks celery diced
2 large carrots (cleaned and diced)
1 onion diced
3 tablespoons butter
3 tablespoons flour
3 sprigs thyme (remove leaves and dice)
1 teaspoon salt
1/2 teaspoon black pepper
just a pinch of red pepper flakes
2 tablespoons olive oil
4 cups of chicken broth
1 package refrigerated bake and serve biscuit dough
1/2 teaspoon tumeric

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



Chicken Dumpling Soup image

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

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

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



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

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

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.

DOWN-HOME CHICKEN SOUP WITH DUMPLINGS



Down-Home Chicken Soup with Dumplings image

These hearty dumplings give extra body to this classic chicken soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
1 cup all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup buttermilk
1 ounce baby spinach, roughly chopped (1 cup)
Coarse salt and ground pepper
Lemon wedges, for serving

Steps:

  • In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
  • Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 348 g, Fat 8 g, Fiber 3 g, Protein 33 g, SaturatedFat 2 g

CHICKEN AND DUMPLING SOUP



Chicken and Dumpling Soup image

Provided by Molly Yeh

Categories     main-dish

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 18

One 3 1/2-pound whole chicken
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 bay leaves
2 cloves garlic, crushed and peeled
2 sprigs fresh thyme
3 large carrots, 1 cut into large chunks and 2 thinly sliced
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced
2 medium yellow onions, 1 quartered and 1 chopped
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced
6 sprigs fresh dill, 3 left whole and 3 chopped
6 sprigs fresh flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving
1 tablespoon kosher salt, plus more as needed
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
A few fresh grinds whole nutmeg
3 large eggs

Steps:

  • For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
  • Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
  • Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
  • Serve, garnishing with fresh parsley.

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

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 SOUP WITH DUMPLINGS



Chicken Soup With Dumplings image

Light but nourishing soup so good for a rainy day!

Provided by marinafood

Time 30m

Yield Serves 4

Number Of Ingredients 11

chicken stock, made from 1 stock cube
1 onion, diced
2 medium carrots, diced
1 small leek, sliced
1/2 swede, diced
1 garlic clove, crushed
olive oil,
fresh herbs to serve
1 egg
10 tbsp of plain flour
100 ml water

Steps:

  • Gently fry the onion in olive oil untill translucent
  • Add crushed garlic, followed by vegetables and cook for a five minutes
  • Pour the chicken stock, bring soup to the boil, reduce the heat and simmer for 15 minutes or until the vegetables are cooked
  • Meanwhile, mix all the ingredients for the dumplings. You will end up with sticky batter.
  • Rinse a teaspoon under cold water. It will help the batter to come off the spoon more easily.Dip a teaspoon of batter into the pot with simmering soup and let it fell off the spoon. Repeat the process with the remaining batter.
  • When the dumplings float to the top of the soup, simmer another minute until ready. Check seasoning with salt and pepper and serve sprinkled with herbs.

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

"Although we were on a tight budget when I was a youngster, we always had good food," recalls Brenda Risser of Willard, Ohio. "This comforting soup with soft dumplings was one of Mom's mainstays," she adds. At 82¢ a serving, it's still a bargain.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 3

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3-1/3 cups 2% milk, divided
1-2/3 cups biscuit/baking mix

Steps:

  • In a 3-qt. saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat. , Meanwhile, in a large bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoonfuls onto simmering soup. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 359 calories, Fat 6g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 1276mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

GRANDMA'S CHICKEN AND DUMPLING SOUP



Grandma's Chicken and Dumpling Soup image

Another TOH favorite. This is time consuming but wonderful and sometimes it's nice to just slow down and stay inside! Notice that I have not included the cooling time for the chicken.

Provided by WiGal

Categories     Chicken

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 21

3 lbs roasting chickens, cut up
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
10 3/4 ounces chicken broth
10 3/4 ounces cream of chicken soup
10 3/4 ounces cream of mushroom soup
1 cup celery, chopped
1 1/2 cups carrots, chopped
1/4 cup onion, chopped
1 cup potato, chopped
1 small bay leaf
1 cup frozen peas
2 teaspoons salt, DIVIDED
2 cups flour
4 teaspoons baking powder
1/4 teaspoon pepper
1 egg, well beaten
2 tablespoons butter, melted
2/3 cup milk

Steps:

  • Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
  • Later you must remove the cloves.
  • Reduce heat; simmer until chicken is tender (about 1 hour).
  • Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
  • Strain and skim the chicken broth.
  • Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
  • Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
  • About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
  • Add egg, melted butter, and enough milk to make moist, stiff batter.
  • Drop by teaspoons into boiling liquid.
  • Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.

Nutrition Facts : Calories 416.8, Fat 21.7, SaturatedFat 7.1, Cholesterol 93.8, Sodium 1563.3, Carbohydrate 32.3, Fiber 2.6, Sugar 3.1, Protein 22.3

YUMMY CHICKEN SOUP WITH DUMPLINGS



Yummy Chicken Soup With Dumplings image

Make and share this Yummy Chicken Soup With Dumplings recipe from Food.com.

Provided by DelainaB

Categories     Low Cholesterol

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 7

64 ounces chicken broth
1 -2 lb baby carrots
4 -6 stalks celery, chopped
1 large onion
1 whole rotisserie chicken
2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits
seasoning (I use salt, pepper, sage, and garlic)

Steps:

  • Pick up a Rotisserie Chicken from your local market.
  • Bring Chicken Broth to Biol.
  • Add your veggies and boil till tender.
  • Keep it boiling and drop in bits of biscuit. I just squish the biscuit and tear off little - medium pieces. Just remember they're going to expand -- if you put in big pieces of biscuit you end up with HUGE dumplings
  • When you're done dropping in the biscuits let that all boil together while you remove the meat from the chicken. Get as much as possible -- and chunk it up a little.
  • Reduce heat Drop the meat in and let all cook together for 5-10 minutes.
  • Remove from heat and let stand 5-10 minutes I stir it around and search for chunks of meat I too large to fit on a spoon and cut them down smaller.
  • Voila Chicken and Dumplings that no one will know didn't cook all day.
  • ~ Now if you want a creamier chicken and dumplings you can add a bit of milk/cream and flour mixed together and pour in after the dumplings.

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CHICKEN SOUP WITH DUMPLINGS RECIPE - THERESCIPES.INFO
Leave the chicken undisturbed and cook for 2 to 3 minutes. Flip and finish cooking on the other side, another 2 minutes. Add in the chicken broth, bay leaf, and the cooked carrot and onion mixture. Heat on medium heat until simmering. Once simmer, add the dumplings a few at a time until they're all in the pot.
From therecipes.info


EASY CHICKEN AND DUMPLING SOUP RECIPE (TOMATO-BASED)
2022-02-09 4. Add the tomato paste and stir everything until well incorporated. 5. Add bay leaves and black pepper, let these infuse in the mix for few minutes. 6. Then add in the canned tomato sauce, salt, and chicken stock and bring everything to a simmer and let it …
From thekitchenabroad.com


DOWN-HOME CHICKEN SOUP WITH DUMPLINGS RECIPE | RECIPE
Feb 11, 2013 - These hearty dumplings give extra body to this classic chicken soup. Feb 11, 2013 - These hearty dumplings give extra body to this classic chicken soup. Feb 11, 2013 - These hearty dumplings give extra body to this classic chicken soup. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.fr


DOWN-HOME CHICKEN SOUP WITH DUMPLINGS | EVERYDAY FOOD, FOOD, …
Mar 2, 2015 - The perfect recipe for a cold winter’s night, Sarah Carey makes a flavorful broth by browning the chicken which adds tons of flavor to the stock. So cozy and warm, make this at …
From pinterest.co.uk


CHICKEN SOUP WITH DUMPLINGS : OPTIMAL RESOLUTION LIST
Joumou Soup Recipe Vegetarian ... Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean …
From recipeschoice.com


CHICKEN AND DUMPLINGS SOUP FROM SCRATCH - MODERN FARMHOUSE …
2017-11-21 Add chicken bouillon, salt, pepper, and thyme to the pot, and stir to combine. Bring to a boil, stirring occasionally. Then reduce heat to medium-low, cover, and let simmer for 30 minutes. While soup is simmering, make the dumpling batter. In a medium bowl, mix together flour, baking powder, salt, and pepper.
From modernfarmhouseeats.com


OLD-FASHIONED HOMEMADE CHICKEN AND DUMPLINGS - NEW …
2022-02-07 Instructions. Put the chicken into a large soup pot. Add enough water to cover completely, then add onion, bay leaves, butter, salt, and pepper. Cover the pot, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour. When the chicken is done, transfer ...
From newengland.com


OLD FASHIONED CHICKEN AND DUMPLINGS - THE STAY AT HOME CHEF
Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add in celery, carrots, and onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more. Add in chicken breasts and season with salt and pepper. Pour in chicken broth.
From thestayathomechef.com


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