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.
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
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
GRANDMA'S CITY CHICKEN
City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned. Very comforting food!!!
Provided by LisaAD
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
- Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
- Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
- Place chicken in glass baking dish.
- In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
- Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
- Serve with mashed potatoes.
BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
- Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
- Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
- Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
GRANDMA FRAN'S CITY CHICKEN
My grandma used to make this when I was a little girl. I always called it chicken on a stick. I never knew it wasn't actually chicken until I was old enough to cook it :)
Provided by Silka Clark
Categories Beef
Time 2h30m
Number Of Ingredients 13
Steps:
- 1. Cut both roasts into 1 inch cubes.
- 2. Pour flour, salt and pepper into a large ziplock bag.
- 3. Add meat cubes to coat evenly.
- 4. Add meat to skewers alternating pork then beef then pork then beef.
- 5. In a shallow dish wisk eggs and milk.
- 6. In another shallow dish add crushed saltine crumbs.
- 7. Roll meat skewers in egg wash, then cracker crumbs to coat.
- 8. Fry skewers in oil until golden brown on all sides.
- 9. Place skewers in a 2quart roaster and pour soup, water, buillon, gravy mix and a few shakes of gravy master over the meat.
- 10. Roast in 350 oven for 1 to 1 1/2 hours or until the pork is no longer tough.
GRANDMA'S CHICKEN CHARDON
Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!
Provided by MADDIEGAIL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
- Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
- Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 13 g, Cholesterol 110.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 30.3 g, SaturatedFat 5.7 g, Sodium 334.1 mg, Sugar 1.9 g
GRANDMA'S FAVORITE CHICKEN
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g
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