Easy Creamy Chicken Dumpling Soup 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

CREAMY CHICKEN DUMPLING SOUP



Creamy Chicken Dumpling Soup image

Enjoy Creamy Chicken Dumpling Soup with an easy homemade recipe! Chock full of tender veggies in a velvety creamy chicken soup, this is a comforting dish to warm your soul!

Provided by Melissa Erdelac

Categories     Soup

Time 45m

Number Of Ingredients 22

4 tablespoons butter
1 small onion, (diced)
3 large carrots, (diced)
2 celery stalks, (diced)
3 cloves garlic, (minced)
1 ½ pounds boneless, skinless chicken breasts, (chopped in bite-sized pieces)
¾ teaspoon salt, (divided)
½ teaspoon pepper, (divided)
¼ cup all purpose flour, (or gluten free all purpose flour, such as Cup 4 Cup)
4 cups chicken broth
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
12 ounce can evaporated milk
1 cup frozen peas, (thawed)
1 ⅔ cup all purpose flour, (or gluten free all purpose flour, such as Cup 4 Cup)
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons butter, (melted and cooled)
¾ cup milk

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.

Nutrition Facts : Calories 557 kcal, Carbohydrate 49 g, Protein 36 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1701 mg, Fiber 4 g, Sugar 11 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

YUMMY CHICKEN AND DUMPLING SOUP



Yummy Chicken and Dumpling Soup image

Chicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. -Morgan Byers, Berkley, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 15

3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth, divided
1 cup water
2 cups frozen french-cut green beans
1-1/2 cups sliced onions
1 cup shredded carrots
1/4 teaspoon dried marjoram
2/3 cup reduced-fat biscuit/baking mix
1/3 cup cornmeal
1/4 cup shredded reduced-fat cheddar cheese
1/3 cup fat-free milk

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.

Nutrition Facts : Calories 353 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1111mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

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.

TRADITIONAL CHICKEN DUMPLING SOUP



Traditional Chicken Dumpling Soup image

This soup with light dumplings always brings positive comments. I like to fix it to take to those who are ill. -Tami Christman, Soda Springs, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 package (16 ounces) frozen peas and carrots
2 cans (10 ounces each) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 teaspoon pepper, divided
5 cups Biscuit Baking Mix
2 tablespoons dried parsley flakes
1-1/3 cups milk

Steps:

  • In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil., In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken. , Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1091mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

EASY CREAMY CHICKEN DUMPLING SOUP



Easy Creamy Chicken Dumpling Soup image

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

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
2 cups chicken broth or 2 cups stock
1/3 cup corn
1/3 cup peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
3 large chicken breasts
1 cup flour
1 egg
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley

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.

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.

CREAMY CHICKEN AND DUMPLINGS SOUP



Creamy Chicken and Dumplings Soup image

Creamy and absolutely delicious, the flavor of this soup has just the right ratio of chicken and veggies to dumplings, as well as an amazing flavor from the garlic and dried thyme. It's like the soup is giving you a hug! You are going to love it!

Provided by Slightly adapted from MamaGourmand

Time 45m

Yield 6-8

Number Of Ingredients 22

¼ cup butter
1½ cups diced carrots
1 large onion, diced
4 stalks celery, sliced
3 cloves of garlic, crushed or finely chopped
1 lb chicken breast, cut into 1-inch pieces
¾ tsp salt
¼ tsp ground black pepper
4 tbsp all-purpose flour
½ tsp dried thyme
1 (12 ounce) can evaporated milk
4 cups chicken broth (4 cups water & 4 tsp bouillon works great)
1 cup frozen peas
FOR THE DUMPLINGS:
2 cups all-purpose flour
4 tsp baking powder
1 tsp garlic salt
1 tsp granulated sugar
¼ tsp dried thyme
⅛ tsp ground black pepper
¾ cup milk
¼ cup butter, melted

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!

EASY CREAMY CHICKEN AND DUMPLINGS



Easy Creamy Chicken and Dumplings image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 12

1 tablespoon all purpose flour
12 ounces boneless skinless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 package (4.5-ounce) refrigerated buttermilk biscuits (6 count)*
1 cup frozen peas
Method

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 SLOW COOKER CHICKEN AND DUMPLING SOUP



Easy Slow Cooker Chicken and Dumpling Soup image

Juicy chicken breasts cooked to tender perfection in a rich creamy sauce. Perfect for cold weather, rainy days, Sunday football. This effortless chicken dumpling soup recipe make a delicious comforting meal for any occasion.

Provided by Mallory

Categories     Chicken and Dumplings

Time 7h10m

Yield 8

Number Of Ingredients 9

1 large yellow onion, diced
2 pounds skinless, boneless chicken breast halves
1 (22 ounce) can 98% fat-free condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
2 teaspoons poultry seasoning
ground black pepper to taste
2 cups low-sodium chicken broth
1 (12 ounce) package frozen peas and carrots
1 (10 ounce) can buttermilk biscuit dough, separated

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.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 31.1 g, Cholesterol 77.7 mg, Fat 9.8 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 2.8 g, Sodium 1275.7 mg

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2018-08-13 Add broth and bring to a boil. Lower heat to medium-low and simmer for 15 minutes. Shred the chicken and add to the pot. For the dumplings, whisk together flour, baking powder, and 1 ¼ teaspoon Kosher salt in a medium-sized mixing bowl. …
From theanthonykitchen.com


10 BEST CREAM CHICKEN DUMPLING SOUP RECIPES - YUMMLY
2022-07-08 salt, chicken stock, dumplings, carrots, pepper, celery, flour and 10 more White Chicken Chili with Cornbread Dumplings The Country Cook garlic, Mexican cheese, green onions, chicken tenders, green chiles and 12 more Crockpot Chicken Noodle Soup The Idea Room flour, sage, pepper, egg noodles, chicken breasts, oil, salt and 12 more
From yummly.com


EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF DELICIOUS
2018-10-02 Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper. Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking.
From bowlofdelicious.com


10 BEST CREAM CHICKEN DUMPLING SOUP RECIPES - YUMMLY
2022-07-16 Creamy Chicken and Dumpling Soup 3 Boys Unprocessed carrots, salted butter, baking powder, paprika, dumplings, onion and 12 more Asian-Style Chicken Dumpling Soup Karen's Kitchen Stories
From yummly.com


THE BEST CREAMY CHICKEN SOUP - MEL'S KITCHEN CAFE
2021-03-24 Instructions. For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
From melskitchencafe.com


EASY CHICKEN AND DUMPLING SOUP - MELANIE MAKES
2021-02-04 How to Make Easy Chicken and Dumpling Soup. [1] In a shallow dish, add flour, salt, pepper and poultry seasoning. [2] Whisk ingredients to combine. [3] Add chicken to bowl of flour mixture. [4] Stir chicken in flour mixture to coat. [5] Heat olive oil in large, deep pot over medium-high heat. [6] Add chicken to pot and lightly brown on all sides.
From melaniemakes.com


CREAMY CHICKEN AND GNOCCHI DUMPLINGS RECIPE - PLAYS WELL WITH …
2020-10-28 Cover & simmer for 20 minutes. Prep the gnocchi “dumpling” dough: Meanwhile, as the soup simmers, prep the DeLallo Gnocchi Kit. Follow Step 1 of package directions to prepare the gnocchi “dumpling” dough – Combine package contents with water in a medium bowl. Stir with a fork until dough begins to form.
From playswellwithbutter.com


CHICKEN DUMPLING SOUP - SIMPLE JOY
2020-11-01 4 cups chicken stock 2 bay leaves 2 cups cooked chicken cubed ( see note in post about cooked chicken) 8 oz heavy cream For Dumplings 1 cup all purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1 tablespoon unsalted butter 1/2 cup skim milk Instructions Melt the butter over medium heat in a large stock pot.
From simplejoy.com


EASY CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LIVING
Step 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Step 3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
From southernliving.com


RECIPE OF FAVORITE EASY CREAMY CHICKEN N DUMPLINGS
The ingredients needed to make Easy Creamy Chicken n Dumplings: Prepare 1 can cream of chicken soup; Make ready 1 can evaporated milk; Get 1 can original buttermilk refrigerator bisquits (not grands!) Prepare 1/2 tsp paprika; Prepare Dash nutmeg; Get to taste Black pepper
From supereasyrecipes.pages.dev


30-MINUTE SHORTCUT CHICKEN AND DUMPLINGS - PARADE: …
2021-01-19 Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 ...
From parade.com


EASY HOMEMADE CHICKEN DUMPLING SOUP (+VIDEO) | LIL' LUNA
2019-08-31 In a large pot, combine broth, chicken, and soup, then bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. BISCUITS & VEGGIES. Add biscuit quarters and vegetables. Cover and simmer for an additional 15-20 minutes. Stir occasionally to keep biscuits from sticking together.
From lilluna.com


HOMEMADE CHICKEN AND DUMPLINGS SOUP - I HEART RECIPES
2014-08-09 Remove all of bones, and skin from the chicken. Shred or chop the meat. Add the 8 cups of water (from the pot) to another pot, and skim off any fat or oil that maybe floating on top. Sprinkle in 1 tsp of seasoning salt, and 1 tbsp of garlic powder, and stir. Add in the cream of chicken soup, and heavy cream. Stir the ingredients.
From iheartrecipes.com


EASY CHICKEN NOODLE DUMPLING SOUP RECIPE - TWIN TO TABLE
2022-02-22 Dumplings. Combine the dumpling ingredients in a medium bowl and stir in flour until a thick dough forms. This will take between 1 1/2 and 2 cups of flour. Drop by spoonful into boiling soup. Dumplings will float to the top when done. To serve scoop desire amount of noodles into a bowl and ladle soup over the noodles.
From twintotable.com


EASY CHICKEN DUMPLINGS SOUP WITH PUMPKIN RECIPE - FOOD NEWS
Pour about 5 cups of water into a pot add chicken, pumpkin, carrot, sweet potato, yam, green plantain and onion. Add crushed garlic, seasoning cube, thyme and salt.
From foodnewsnews.com


CREAMY CHICKEN SOUP WITH DUMPLINGS - THE CRAVEABLE KITCHEN
2017-12-04 Creamy chicken soup topped with pillowy dumplings of dough is comforting and delicious. Ingredients Scale For the soup: 1 pound chicken cutlets 1 +1 tablespoon extra virgin olive oil 1 cup carrots, peeled and diced 1 cup celery, diced 1 cup leeks, rinsed, quartered and sliced thin 5 sprigs fresh thyme 2 tablespoons butter, unsalted 1/4 cup flour
From thecraveablekitchen.com


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