Best 8 Chicken And Dumpling Soup Recipes

YUMMY CHICKEN AND DUMPLING SOUP

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat., In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer., Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.

CHICKEN AND DUMPLING SOUP

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes.

CREAMY CHICKEN AND DUMPLING SOUP

Steps:

• Combine chicken, broth and vegetables in a large saucepan and bring to boil.
• Reduce heat and simmer, covered, for 10 minutes.
• Stir in gravy and herbs and bring to boil again.
• Stir together Bisquick and water.
• Drop by tiny 1/2 teaspoonful onto soup.
• Cover and cook for 10 minutes more.

CHICKEN AND DUMPLING SOUP WITH QUINOA

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
• Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
• Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans.
• Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.

CHICKEN DUMPLING AND CHRYSANTHEMUM LEAF SOUP

Steps:

• Using your fingers, strip off the leaves and snap off the tender tops of each chrysanthemum stem. Discard the stems along with any discolored leaves and small buds. There should be about 3 cups packed leaves. Rinse the leaves well to remove any grit and drain in a colander. Cut the leaves into 1-inch pieces and set aside.
• In a 3- or 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the water and salt, raise the heat to high, and bring to a boil. Lower the heat to a simmer. Use 2 teaspoons or demitasse spoons to shape the dumplings. Scoop up a smallish mound of the paste with 1 spoon. (The dumplings nearly double in size, so you don't want to start with a huge spoonful of paste.) Pass the mound back and forth from 1 spoon to the other, forming it into a relatively smooth round or football shape. When you're satisfied, use the second spoon to push the dumpling gently off the spoon into the simmering broth.
• After the dumplings float to the surface of the broth, let them simmer, uncovered, for 10 to 12 minutes, or until cooked through. Taste and season with up to 1 tablespoon fish sauce; how much you use depends on the saltiness of the meat paste. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the soup to a simmer and add the chrysanthemum leaves. When they wilt and turn deep green, after about 1 minute, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and sprinkle with lots of black pepper. Serve immediately.

CHICKEN AND DUMPLING SOUP

Steps:

• Place first 8 ingredients in a Dutch oven and simmer for 15 minutes.
• Add vegetables and simmer until vegetables are just tender (20 min.).
• Mix Bisquik and milk to make drop biscuits.
• Drop by large spoonfuls into soup which has been brought to a rolling boil.
• Cover and reduce heat to simmer for 20 minutes, or until dumplings are done.
• (Be sure to remove bay leaf and cloves.).

KNOEPHLA (DAKOTA CHICKEN-AND-DUMPLING) SOUP RECIPE - (5/5)

Steps:

• Instructions 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin. 2. Pour off all but 1 teaspoon fat and return pot to medium heat. Add onion and cook until just beginning to brown, 3 to 5 minutes. Add broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes. 3. Meanwhile, whisk flour, 1 teaspoon salt, ½ teaspoon pepper, and baking powder together in large bowl. Whisk eggs, ½ cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use. 4. Remove chicken from pot and set aside. Add potatoes to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally. 5. Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.

CHICKEN AND DUMPLING SOUP

Steps:

• 1. In a large pot add large container of Chicken broth and 1 tub Knorr home-style Stock (concentrated stock). Add 1 tablespoon of Poultry Seasoning. Let broth come up to a boil.
• 2. In another pot boil 3 Skinless Chicken breast for 40 minutes. Peel and cut up 3 carrots and 3 potatoes, cook until tender. Take chicken breast and cut up then set aside. Drain carrots and diced up potatoes and set aside.
• 3. After stock has cooled down add your cream or 2% lactose free milk (for those needing easy to digest milk) and Butter. Bring back to a boil and break frozen dumpling strips into desired size (usually 3rds) and drop into broth one at a time stirring frequently. After all dumplings have been added cover and reduce heat. Simmer for 45 minutes stirring occasionally. Add chicken, carrots, and potatoes to pot and remove from heat. Salt to taste and serve.