Homemade Chicken N Noodles With Dumplings Recipes

CHICKEN AND DUMPLINGS WITH NOODLES

Steps:

• In a stockpot or Dutch oven over medium-high heat, melt 2 Tbsp butter. Add carrots and celery, sauteeing for a few minutes until they begin to soften.
• Add chicken breasts, chicken broth, chicken base, water, homemade cream of chicken soup, pepper, onion powder, and salt. Bring to a boil.
• Once liquid is boiling, add frozen noodles and return to a boil. Continue to cook uncovered for about 20 minutes, until noodles are al dente and chicken is cooked through (You may need to decrease the heat to keep it from boiling over. If too much liquid boils off, just add small amounts of water or broth as needed).
• For the last five minutes of cooking, add frozen vegetables, if using.
• Remove chicken breast pieces to a cutting board and shred or chop as desired, then return to the saucepan.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
• Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
• Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
• Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
• Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

HOMEMADE CHICKEN N NOODLES WITH DUMPLINGS

Steps:

• 1. Bring 8 cups of water to a boil, add chicken whole. Boil for about 30 to 40 minutes till chicken is tender. I boil mine at a lower temperature so it doesn't boil over.
• 2. While chicken is boiling, cut up veggies to desired size. Add the chicken base and salt n pepper to taste to the water when chicken is done cooking. W
• 3. In a bowl add flour, salt, and baking powder. In a seperate bowl add water and eggs and beat for one minute. Pour over flour mixture and stir with a fork until it is stiff. Then you use your hands to push together to get a smoother dough. Take dough, flour surface to roll dough out. Make sure to roll hard and get the dough so it is no more than 1/8 inch thick. This does take awhile to get to the desired thickness. If you leave them to thick they don't cook all the way through. Once rolled out, take a knife and slice about 1/2 inch wide, then slice each about a 1/2 inch long, or cut to your desired length. They do expand once cooking. Noodles should dry about 3 to 4 hours. I have immediately added these noodles once rolled out and have had no problems with them cooking. During boiling you might find you have to add more water and maybe some more chicken base. Tasting throughout is highly recommended. Cook noodles for about 20 minutes before adding dumplings.
• 4. Mix dumplings according to recipe on Bisquick box. Scoop teaspoons full onto boiling stew. Lower temperature to a simmering temperature. Let boil for 10 minutes with no lid. Then cover with lid for 10 more minutes. Serve and Enjoy!!! Makes good for a leftover the next day also. Just reheat and Enjoy.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

CHICKEN DUMPLINGS AND EGG NOODLES

Steps:

• in a medium saucepan bring broth to a boil then reduce to a simmer.
• in a medium bowl combine chicken, egg, crumbs, nutmeg, paprika, parsley, slat and pepper.
• roll chicken mixture into 1" dumplings.
• add to broth 8 at a time.
• cook dumplings 3-4 minutes without stirring.
• add noodles, peppers, scallions and stir.
• cook till noodles are tender.
• stir in dill.
• season with salt and pepper and serve.

EASY CHICKEN AND DUMPLING NOODLES

Steps:

• Boil chicken in large pot with seasoned water.
• cool chicken ad shred.
• Saute chopped cattot, onion and celery with garlic in olive ol or butter.
• Add chicken stock and shredded chicken to veggies.
• Simmer 1 hour, then add noodles, and simmer another 20 minutes.
• If needed add cornstarch to thicken.

CHICKEN AND NOODLES WITH DUMPLINGS

Steps:

• Bring to a boil in a large kettle 6 qts water, add salt and spices.
• When the water is boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
• Cover and cook at least 1 hour.
• Remove chicken and set aside to cool.
• Remove broth from heat.
• Cooke noodles in a pot of boiling, lightly salted water. Cook according to package instructions. Drain and set aside.
• When the chicken is cool, clean off skin and bones and shred meat.
• Salt and pepper meat and set it aside.
• When broth is cool, skim off fat and discard.
• In a dutch oven or deep skillet, heat butter.
• Add flour and stir, adding small amounts of chicken broth to thicken.
• Add soup and 1 cup of chicken broth. Make your dumplings now.
• Add noodles, chicken and vegies.
• Cover and lower heat to simmer approximately 20-25 minutes.
• Add dumplings to the top of the dish and cover.
• Simmer for approximately 10 minutes.
• If you don't have enough broth to cook dumplings add more broth.
• Put the remaining broth into freezer containers and freeze for use later.