CHICKEN AND NOODLES WITH DUMPLINGS
This is truly a comfort dish. The dumplings really make the dish special. Your hungry crowd with love it.
Provided by Christine Bettiga
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
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.
TRICKEY CHICKEN AND DUMPLINGS (NOODLE)
Quick easy chicken and dumplings. Satisfies that comfort food need without the time it normally takes to make from scratch.
Provided by T-Logan
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
- Stir in half a can of cream of chicken soup, chicken base, and noodles.
- Cook until noodles are done and liquid is desired consistency.
- *Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
- *Optional: Add peas, green beans, or other veggies for a one dish meal.
Nutrition Facts : Calories 470.1, Fat 19.8, SaturatedFat 5.7, Cholesterol 134.4, Sodium 614.5, Carbohydrate 32.2, Fiber 1.2, Sugar 1.1, Protein 38.6
CHICKEN DUMPLINGS AND EGG NOODLES
Make and share this Chicken Dumplings and Egg Noodles recipe from Food.com.
Provided by gregory schulte
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 429.2, Fat 15.4, SaturatedFat 4.3, Cholesterol 156, Sodium 1784, Carbohydrate 33.6, Fiber 2.5, Sugar 4, Protein 37.3
EASY CHICKEN AND DUMPLING NOODLES
Make and share this Easy Chicken and Dumpling Noodles recipe from Food.com.
Provided by Jenellbrooks
Categories One Dish Meal
Time 2h
Yield 6-7 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 550.7, Fat 14.1, SaturatedFat 3.9, Cholesterol 112.3, Sodium 3247.4, Carbohydrate 63.3, Fiber 3.8, Sugar 5.2, Protein 39.7
THE ULTIMATE CHICKEN AND DUMPLINGS
This is my ultimate comfort food. While time consuming to make, the taste is out of this world. I have always hated the Bisquick type drop dumplings, so when I found this recipe, I was ticked pink!
Provided by Angel91805
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, add the chicken, 1 quart of water, onion, celery, garlic and peppercorns. Stew the chicken until completely cooked. Remove chicken from the broth and cool. Remove skin and bones. Cut the chicken into bite sized chunks or shred. Remove 1 - 2 cups broth to use in dumplings; allow to cool.
- To the remaining broth, add the rest of the water, salt, pepper, bouillon cubes and shredded/cubed chicken and heat to simmering.
- To make dumplings: Mix together dry ingredients. Mix egg with one cup of broth and add slowly to the dry ingredients. Use as much broth as needed to make a stiff dough. Knead the dough on floured board, roll very thin. Cut into 1-inch squares with a pizza cutter. Drop in simmering broth; cover and cook 20 minutes. Enjoy.
- If freezing, I will freeze the dumplings, still uncooked, separately from the soup. When time to reheat it, just bring dumplings back to room temperature, reheat the soup to boiling and drop in the dumplings. Very tasty!
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