Chicken N Dumpling Soup Food

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CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

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

3 cups chopped cooked chicken breast
2 eggs
4 ¾ cups chicken broth, divided
1 cup all-purpose flour
¼ cup chopped fresh parsley
2 teaspoons salt
⅛ teaspoon black pepper
½ teaspoon dried tarragon
¼ cup butter
2 cups chopped onion
1 ½ cups thinly sliced celery
2 cloves garlic, minced
½ cup all-purpose flour
2 quarts chicken broth
1 ½ teaspoons salt
1 ½ cups chopped carrots
3 cups chopped cooked chicken breast

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

CHICKEN AND DUMPLING SOUP



Chicken and Dumpling Soup image

Make and share this Chicken and Dumpling Soup recipe from Food.com.

Provided by Mommie Cooks

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup ice water
4 cups chicken stock
4 carrots, Chopped
2 stalks celery, Chopped
2 bay leaves
1/2 teaspoon celery salt
2 garlic cloves
1/2 teaspoon basil
1/2 teaspoon oregano
3 chicken breasts
1/2 cup half-and-half

Steps:

  • Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
  • In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
  • Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
  • While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

Nutrition Facts : Calories 380.8, Fat 11.5, SaturatedFat 4, Cholesterol 58.7, Sodium 741.2, Carbohydrate 43.1, Fiber 2.5, Sugar 4.9, Protein 24.6

CHICKEN 'N' DUMPLING SOUP



Chicken 'n' Dumpling Soup image

Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 2h20m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

1 broiler/fryer chicken (3 to 3-1/2 pounds)
3 quarts water
1/4 cup chicken bouillon granules
1 bay leaf
1 teaspoon whole peppercorns
1/8 teaspoon ground allspice
6 cups uncooked wide noodles
4 cups sliced carrots
1 package (10 ounces) frozen mixed vegetables
3/4 cup sliced celery
1/2 cup chopped onion
1/4 cup uncooked long grain rice
2 tablespoons minced fresh parsley
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon dried thyme
1/2 teaspoon salt
2/3 cup milk
2 tablespoons canola oil

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).

Nutrition Facts : Calories 198 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 650mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

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

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

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.

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

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 SOUP WITH DUMPLINGS



Chicken Soup With Dumplings image

Light but nourishing soup so good for a rainy day!

Provided by marinafood

Time 30m

Yield Serves 4

Number Of Ingredients 11

chicken stock, made from 1 stock cube
1 onion, diced
2 medium carrots, diced
1 small leek, sliced
1/2 swede, diced
1 garlic clove, crushed
olive oil,
fresh herbs to serve
1 egg
10 tbsp of plain flour
100 ml water

Steps:

  • Gently fry the onion in olive oil untill translucent
  • Add crushed garlic, followed by vegetables and cook for a five minutes
  • Pour the chicken stock, bring soup to the boil, reduce the heat and simmer for 15 minutes or until the vegetables are cooked
  • Meanwhile, mix all the ingredients for the dumplings. You will end up with sticky batter.
  • Rinse a teaspoon under cold water. It will help the batter to come off the spoon more easily.Dip a teaspoon of batter into the pot with simmering soup and let it fell off the spoon. Repeat the process with the remaining batter.
  • When the dumplings float to the top of the soup, simmer another minute until ready. Check seasoning with salt and pepper and serve sprinkled with herbs.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

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

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

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

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY



Cozy Chicken And Dumplings Recipe by Tasty image

It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.

Provided by Jordan Kenna

Categories     Dinner

Time 35m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
2 lb boneless, skinless chicken breast, cubed
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen peas
4 tablespoons fresh parsley, minced
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream

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!

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MR. FOOD: CHICKEN AND DUMPLINGS - KOAM
Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil. Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch ...
From koamnewsnow.com


CHICKEN AND DUMPLINGS RECIPES - FOOD NETWORK
Nothing beats the winter months like a warming soup or stew, such as Ree's classic Chicken and Noodles or Tyler's Texas Chili. Find these recipes and more from Food Network. All …
From foodnetwork.com


GRANDMA'S HOMEMADE - CHICKEN N DUMPLING SOUP CALORIES ...
Grandma's Homemade - Chicken N Dumpling Soup. Serving Size : 1 cup. 333 Cal. 34% 28g Carbs. 39% 14g Fat. 27% 22g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,667 cal. 333 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 53g. 14 / 67g left. Sodium 853g. 1,447 / …
From sync.myfitnesspal.com


HOW TO MAKE CHICKEN N DUMPLING SOUP? – FOOD & DRINK
Chicken and dumplings. Alternative names. Chicken and pastry, chicken and sliders, chicken and slicks. Region or state. Southern and Midwestern United States. Main ingredients. Flour, shortening, water or milk or stock; chicken. Cookbook: Chicken and dumplings Media: Chicken and dumplings
From smallscreennetwork.com


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