GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE - (4.5/5)
Provided by á-46561
Number Of Ingredients 7
Steps:
- Directions 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 stock pot. 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. 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 stock pot. 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.
NORTH CROATIAN LIVER DUMPLINGS FOR SOUP
This is one of my favorite soup dumplings. The good thing is that you can freeze surplus and use them later for another meal. It can stay in refrigerator about 3 months at -20°C. The procedure with frozen dumplings is the same as with fresh when putting them into soup.
Provided by nitko
Categories < 60 Mins
Time 35m
Yield 20-30 dumplings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
- Sauté onion on butter until becomes translucent.
- Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
- Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
- Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
- If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
This came from a Taste of Home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it.
Provided by Margo59
Categories Stocks
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
- Cover and bring to boil; skim fat.
- Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
- Strain broth and return to kettle.
- When chicken is cool to touch; debone and cut into bite sized chunks.
- Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
- Reduce heat; cover and simmer for 1 hour.
- Uncover and increase heat to a gentle boil.
- Remove 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 (don't peek) for 18-20 minutes.
- Sprinkle with parsley if desired.
- NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
- I also use a little less seasoned salt due to the salt content of both cans of soup.
Nutrition Facts : Calories 369.9, Fat 18.1, SaturatedFat 6.2, Cholesterol 91.8, Sodium 708.6, Carbohydrate 29.6, Fiber 2.4, Sugar 2.3, Protein 21.3
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
GRANDMA'S CHICKEN AND DUMPLING SOUP
Comfort food for colds, rainy days, and long winter's nights. This is an all-day slow cooking soup, from my Grandma Andersen.
Provided by akgrown
Categories Chicken
Time 4h45m
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through.
- Remove Chicken and debone, discard bones and skin. Chop remaining meat.
- Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender.
- For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined.
- Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.
Nutrition Facts : Calories 245.4, Fat 12.6, SaturatedFat 2.2, Cholesterol 18.9, Sodium 432.3, Carbohydrate 25.2, Fiber 1.6, Sugar 1.5, Protein 7.7
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
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.
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