Homemade Chicken N Noodles With Dumplings Recipes

CHICKEN AND DUMPLINGS WITH NOODLES

Steps:

• In a stockpot or Dutch oven over medium-high heat, melt 2 Tbsp butter. Add carrots and celery, sauteeing for a few minutes until they begin to soften.
• Add chicken breasts, chicken broth, chicken base, water, homemade cream of chicken soup, pepper, onion powder, and salt. Bring to a boil.
• Once liquid is boiling, add frozen noodles and return to a boil. Continue to cook uncovered for about 20 minutes, until noodles are al dente and chicken is cooked through (You may need to decrease the heat to keep it from boiling over. If too much liquid boils off, just add small amounts of water or broth as needed).
• For the last five minutes of cooking, add frozen vegetables, if using.
• Remove chicken breast pieces to a cutting board and shred or chop as desired, then return to the saucepan.

EASY CHICKEN AND DUMPLING NOODLES

Steps:

• Boil chicken in large pot with seasoned water.
• cool chicken ad shred.
• Saute chopped cattot, onion and celery with garlic in olive ol or butter.
• Add chicken stock and shredded chicken to veggies.
• Simmer 1 hour, then add noodles, and simmer another 20 minutes.
• If needed add cornstarch to thicken.

TRICKEY CHICKEN AND DUMPLINGS (NOODLE)

Steps:

• Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
• Stir in half a can of cream of chicken soup, chicken base, and noodles.
• Cook until noodles are done and liquid is desired consistency.
• *Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
• *Optional: Add peas, green beans, or other veggies for a one dish meal.

CHICKEN AND NOODLES WITH DUMPLINGS

Steps:

• Bring to a boil in a large kettle 6 qts water, add salt and spices.
• When the water is boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
• Cover and cook at least 1 hour.
• Remove chicken and set aside to cool.
• Remove broth from heat.
• Cooke noodles in a pot of boiling, lightly salted water. Cook according to package instructions. Drain and set aside.
• When the chicken is cool, clean off skin and bones and shred meat.
• Salt and pepper meat and set it aside.
• When broth is cool, skim off fat and discard.
• In a dutch oven or deep skillet, heat butter.
• Add flour and stir, adding small amounts of chicken broth to thicken.
• Add soup and 1 cup of chicken broth. Make your dumplings now.
• Add noodles, chicken and vegies.
• Cover and lower heat to simmer approximately 20-25 minutes.
• Add dumplings to the top of the dish and cover.
• Simmer for approximately 10 minutes.
• If you don't have enough broth to cook dumplings add more broth.
• Put the remaining broth into freezer containers and freeze for use later.

OLD-FASHIONED CHICKEN "N" DUMPLINGS

Steps:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

CHICKEN WITH HOMEMADE NOODLES

Steps:

• Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
• Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
• Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
• Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
• Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
• Chop cooled chicken into bite-sized pieces.
• Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
• Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

CHICKEN DUMPLINGS AND EGG NOODLES

Steps:

• in a medium saucepan bring broth to a boil then reduce to a simmer.
• in a medium bowl combine chicken, egg, crumbs, nutmeg, paprika, parsley, slat and pepper.
• roll chicken mixture into 1" dumplings.
• add to broth 8 at a time.
• cook dumplings 3-4 minutes without stirring.
• add noodles, peppers, scallions and stir.
• cook till noodles are tender.
• stir in dill.
• season with salt and pepper and serve.

D' BEST CHICKEN N' DUMPLINGS

Steps:

• In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
• Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
• On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

CHICKEN & DUMPLINGS -NORTHERN STYLE (DOUGH BALLS, NOT FLAT N

Steps:

• Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
• Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
• Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
• If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:.
• For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
• Gradually stir this into broth.
• Add carrots and return soup to a simmer.
• DUMPLINGS:.
• In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
• With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
• With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
• Turn broth down to a simmer.
• Drop by tablespoon size or slightly larger, into the stew.
• Simmer 1 side of dumplings about 12 minutes, uncovered.
• Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
• Serve immediately, being gentle with the dumplings.

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY

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 'N' DUMPLING SOUP

Steps:

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns., Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer., For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.