CREAMY CHICKEN AND DUMPLING SOUP
Make and share this Creamy Chicken and Dumpling Soup recipe from Food.com.
Provided by Veghead
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 211.8, Fat 10.3, SaturatedFat 2.6, Cholesterol 2.6, Sodium 1671.1, Carbohydrate 20.8, Fiber 1.9, Sugar 5.5, Protein 8.9
EASY CREAMY CHICKEN DUMPLING SOUP
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
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
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
CHICKEN-AND-DUMPLING SOUP
Provided by Michael Symon : Food Network
Time 2h50m
Yield 8 servings
Number Of Ingredients 22
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.
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 SOUP
The best of both worlds...chicken, creamy broth, homemade egg noodle dumplings...and relatively low in calories to boot.
Provided by CN47165
Categories Poultry
Time 1h40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, stir together 1 cup all purpose flour and 1 tsp salt. Make a well in the center, and add the egg and egg yolk, beaten. Stir together until well incorporated. Add water, 1 Tbsp at a time, and stir until dough forms a ball. Turn onto a floured surface, and add flour as needed while kneading until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.
- In a stock pot, melt the butter, and add the celery, green onions and garlic. Cook and stir for several minutes on medium heat until celery begins to become translucent. Add the chicken, cook and stir about 5-10 minutes more, until chicken is cooked through. Add stock, ginger, parsley, dill and thyme, Simmer over medium heat while preparing noodles.
- Place chilled dough onto floured surface, sprinkle flour on top, and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking). Using a knife or a pizza cutter, slice dough into long strips, gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes, cut the strips into desired lengths. I prefer about 1 1/2-2 inches long. Place the noodles into the simmering stock. Cover and cook for 15-20 minutes, or until noodles are done. Add the peas, and cook an addition 5-10 minutes. If you desire a thicker soup, dissolve the 2 Tbsp cornstarch in warm water, and stir in to soup. Cook an additional 5 minutes.
Nutrition Facts : Calories 222.9, Fat 7.3, SaturatedFat 3.4, Cholesterol 89.3, Sodium 608.8, Carbohydrate 25.5, Fiber 2, Sugar 2.8, Protein 13
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.
SLOW COOKER CREAMY CHICKEN AND DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
Provided by rosencat
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 5h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
- Cook on High for 4 1/2 to 5 1/2 hours.
- Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 37.9 g, Cholesterol 37.6 mg, Fat 18.3 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1294 mg, Sugar 7.3 g
WINTER CHICKEN & DUMPLINGS
This is seriously the best chicken and dumpling soup you will ever have. It's so creamy and pretty easy to make!This is the recipe from Tyler Florence on the Food Network. His recipe uses homemade chicken stock but I just used boxed stock to make it simple and throw in shredded canned chicken.
Provided by Cookie1785
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
- To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
Nutrition Facts : Calories 883.2, Fat 49.3, SaturatedFat 16.4, Cholesterol 272.9, Sodium 1172, Carbohydrate 49.3, Fiber 1.7, Sugar 6.1, Protein 56.8
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
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.
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
GRANDMA'S CHICKEN AND DUMPLING SOUP
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
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
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