Thanks!!!Recipes for Chicken Dumpling soup?
OLD - FASHIONED CHICKEN AND DUMPLING
SOUP
1 (2 1/2 to 3 lb.) fryer
6 c. cold water or a little more
6 peppercorns
3 whole cloves
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. water or rich broth
1 c. diced potatoes
1 c. chopped celery
1/2 c. chopped onion
1 1/2 c. chopped carrots
1 c. frozen peas
1 bay leaf
1 tsp. seasoned salt
DUMPLINGS:
2 c. flour
1 tsp.s alt
4 tsp. baking powder
1 egg, beaten
2 tbsp. melted butter
2/3 c. milk
Cut up chicken and plate in kettle with water, bouillon cubes, peppercorns and cloves. Simmer 1 1/2 hours until tender. Remove chicken, cut meat from bones, discarding skin and bones. Cut chicken into pieces. Skim broth and strain out spices. Return meat to broth. Add remaining ingredients and simmer for 2 to 3 hours longer.
To make dumplings, sift together flour, salt and baking powder. Combine egg, melted butter and milk and add to flour mixture, stirring quickly just until smooth. Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done without peeking. Serves 12.Recipes for Chicken Dumpling soup?
Real super easy way, but good
Use a crockpot
Put chicken, cream of chicken soup...add water, onion, celery, carrots, mushrooms in pot. Cook on high for 6 hours. 30 min before youi want to eat...put in biscuit dough balls.
Enjoy!
(L)
CHICKEN AND DUMPLING SOUP
1 (2 1/2 to 3 lb.) fryer, cut up
6 c. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
SOUP BASE:
1 can (10 3/4 oz.) chicken broth
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
Cook fryer, cut in bite-size pieces. Reserve chicken broth, strained.
FEATHER DUMPLINGS:
2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender. Cool chicken just slightly' cut into bite-sized pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken and mushroom soup, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 2 to 3 hours.
About 30 minutes before serving, mix up feather dumpling by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoon into boiling liquid. Cook, covered and without ';peeking'; for 18 to 20 minutes.
Yields 10 to 12 servings.
Grandma's Chicken 'n' Dumpling Soup:
3陆 hours 25 min prep
10-12 servings
1 (3 lb) chickens, 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 frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onions
1 1/2 teaspoons seasoning salt, to taste
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter or margarine, melted
3/4-1 cup milk
snipped fresh parsley, optional
1. Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
2. Cover and bring to boil; skim fat.
3. Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
4. Strain broth and return to kettle.
5. When chicken is cool to touch; debone and cut into bite sized chunks.
6. Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
7. Reduce heat; cover and simmer for 1 hour.
8. Uncover and increase heat to a gentle boil.
9. Remove bay leaf.
10. For dumplings, combine dry ingredients in a medium bowl.
11. Stir in egg, butter and enough milk to make a moist stiff batter.
12. Drop by teaspoonfuls into soup.
13. Cover and cook (don't peek) for 18-20 minutes.
14. Sprinkle with parsley if desired.
15. NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
16. I also use a little less seasoned salt due to the salt content of both cans of soup.
3 to 3 1/2 lb. chicken
1 onion cut in half
2 celery ribs cut in 3 inch pieces
2 carrots cut in 3 inch pieces
Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat.
Prepare:
2 celery ribs diced
3 carrots diced
1 C. chopped onion
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Mix up dumplings.
Dumplings:
2 C. flour
1/2 t. salt
1/2 t. baking soda
2 eggs
2 T. sour cream
2 T. butter
Add butter, eggs, sour cream and salt. Mix well. Add flour and baking soda. If needed add milk to make dough the consistency of mashed potatoes. Do not overmix or dumplings will be tough.
When vegetables are cooked in broth, bring to a boil and add dumplings. Use a teaspoon, they should be quite small. Add all the dumpling mix and cook another 15 minutes.
Thicken soup with a roux:
4 T. flour
6 T. water
Cook 5 more minutes. Season with salt and pepper.
This is my grandmothers recipe. The original has homemade dumplings but my kids and husband like the biscuits better. You can cook it on top the stove. Reduce cooking time to 1 1/2 -2 hours. You can leave the skin on it you want but it's healthier without it.
Chicken and Dumplings
1 whole chicken (most of the skin removed)
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 鈥?12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken, and de-bone. Remove peppercorns and bay leaf. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
CHICKEN AND DUMPLING SOUP
1 (2 1/2 to 3 lb.) fryer, cut up
6 c. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
SOUP BASE:
1 can (10 3/4 oz.) chicken broth
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
Cook fryer, cut in bite-size pieces. Reserve chicken broth, strained.
FEATHER DUMPLINGS:
2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender. Cool chicken just slightly' cut into bite-sized pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken and mushroom soup, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 2 to 3 hours.
About 30 minutes before serving, mix up feather dumpling by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoon into boiling liquid. Cook, covered and without ';peeking'; for 18 to 20 minutes.
My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!
INGREDIENTS
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough
DIRECTIONS
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
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