Chicken Noodle Soup And Dumplings Recipes

CHICKEN NOODLE SOUP AND DUMPLINGS

Chicken Noodle Soup and Dumplings image

The fluffiest, biggest soup dumplings you'll ever fall in love with floating in your favorite canned soup. This recipe has been passed down through my family for generations.

Provided by Kitcharen

Categories Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
1 cup skim milk
1/2 teaspoon salt
2 teaspoons baking powder
4 tablespoons vegetable oil
2 (10 1/2 ounce) cans condensed chicken noodle soup
21 ounces water

Steps:

Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
Combine your dry ingredients in a medium sized mixing bowl.
Stir lightly to mix, being careful not to lose any over the side.
Create a hollow in the middle of your dry ingredients.
Add your milk to the hollow.
Add your oil to the milk.
Using a fork, mix the ingredients until a sticky dough is formed.
Do not overmix.
When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
Quickly cover the pot with the tight fitting lid.
Reduce the heat to medium and cook for 10 minutes.
NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
After 10 minutes, remove from heat and serve.
Dumplings will be very hot.

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

Ingredients

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.

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