Grandmas Old World German Chicken Soup Dumplings Recipes

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GRANDMA'S OLD WORLD GERMAN CHICKEN SOUP & DUMPLINGS

Delicios old world flavor chicken and dumpling soup. This is a simple chicken stock soup. If you like you can add vegetables of your choice.

Provided by Steve P.

Categories     Lunch/Snacks

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 10



Grandma's Old World German Chicken Soup & Dumplings image

Steps:

  • Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
  • Add the water to the chicken, season to taste and cook slowly for several hours.
  • An hour or so before serving time, make soup balls as follows:
  • Soak bread in warm milk. Bread should be moist, but not soggy.
  • If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7).
  • Stir onion and bacon into moist bread.
  • Add parsley flakes, eggs, salt and pepper to bread.
  • Stir to combine all ingredients.
  • Shape into large dumplings.
  • Drop into boiling soup.
  • Simmer uncovered, for 20 minutes, or until dumplings rise to surface.

Nutrition Facts : Calories 655.4, Fat 30.8, SaturatedFat 9.4, Cholesterol 220, Sodium 689.3, Carbohydrate 52.3, Fiber 2.2, Sugar 1.9, Protein 39.6

3 lbs chicken
2 quarts water
10 hard rolls (Kaiser rolls)
1 -2 cup warm milk
1/2 cup Canadian bacon, diced (optional)
1 tablespoon butter, softened
1 small onion, diced (optional)
1 tablespoon parsley flakes
3 eggs
salt and pepper

GRANDMA ALMA'S CHICKEN AND DUMPLINGS

Provided by Cat Cora

Time 1h30m

Yield 4 servings

Number Of Ingredients 24



Grandma Alma's Chicken and Dumplings image

Steps:

  • Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
  • Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
  • Yield: 2 to 4 servings as a side.

1 (3 pound) broiler-fryer chicken, with skin removed and cut up
6 plus 1-1/4 cups water
1 tablespoon salt
1 teaspoon pepper
1 cup milk
2 tablespoons of oleo (butter or margarine)
1 cup flour,sifted
6 cups chicken broth (from cooking the chicken)
1 cup water
Black pepper, to taste
Salt, to taste
6 teaspoons baking powder
3 cups flour, sifted
3 tablespoons of chicken fat
1 cup milk
Salt, to taste
1 cup self-rising flour or all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar sliced dill pickles (hamburger pickles)
4 cups vegetable or canola oil, to fry
1 cup buttermilk
Salt, to taste

GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE

When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!

Provided by Debber

Categories     German

Time 20m

Yield 3 cups???, 5-7 serving(s)

Number Of Ingredients 4



German Dumplings (Spaetzle or Kniffles) for Soup or Saute image

Steps:

  • Mix these together until sticky.
  • Drop into bubbling soup or stew, broth or water. (see below for ideas).
  • Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
  • MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
  • METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
  • SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
  • VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
  • Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.

Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5

2 eggs
1 1/2 teaspoons water
1/8 teaspoon salt
3/4 cup flour

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



Grandma's Chicken 'n' Dumpling Soup image

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

1 (3 lb) chicken, cut up
2 1/4 quarts cold water
5 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups chopped carrots
1 cup fresh peas or 1 cup frozen peas
1 cup chopped celery
1 cup chopped peeled potato
1/4 cup chopped onion
1 1/2 teaspoons seasoning salt, to taste
1/4 teaspoon pepper
1 bay leaf
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4-1 cup milk
snipped fresh parsley, optional

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



Grandma's Chicken and Dumpling Soup image

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

3 lbs roasting chickens, cut up
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
10 3/4 ounces chicken broth
10 3/4 ounces cream of chicken soup
10 3/4 ounces cream of mushroom soup
1 cup celery, chopped
1 1/2 cups carrots, chopped
1/4 cup onion, chopped
1 cup potato, chopped
1 small bay leaf
1 cup frozen peas
2 teaspoons salt, DIVIDED
2 cups flour
4 teaspoons baking powder
1/4 teaspoon pepper
1 egg, well beaten
2 tablespoons butter, melted
2/3 cup milk

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



Grandma's Chicken and Dumplings image

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

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

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



Grandmother's Chicken 'n' Dumplings image

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.

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

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

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24



Grandma's Chicken 'n' Dumpling Soup image

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.

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

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