OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES
This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Provided by Lana Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours 0 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts : Calories 693.7 calories, CarbohydrateContent 32.8 g, CholesterolContent 294.7 mg, FatContent 38.1 g, FiberContent 1.1 g, ProteinContent 51.2 g, SaturatedFatContent 10.9 g, SodiumContent 1362 mg, SugarContent 0.4 g
CHICKEN AND NOODLES WITH DUMPLINGS RECIPE - FOOD.COM
This is truly a comfort dish. The dumplings really make the dish special. Your hungry crowd with love it.
Total Time 2 hours
Prep Time 45 minutes
Cook Time 1 hours 15 minutes
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.
Nutrition Facts : Calories 517, FatContent 20.4, SaturatedFatContent 7.6, CholesterolContent 102.3, SodiumContent 2260.4, CarbohydrateContent 59.4, FiberContent 4.3, SugarContent 4.6, ProteinContent 23.1
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GRANDMOTHER'S CHICKEN 'N' DUMPLINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Lunch
Calories 310 calories per serving
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed until dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a toothpick inserted into center of a dumpling comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
CHICKEN DUMPLINGS AND EGG NOODLES RECIPE - FOOD.COM
From food.com
Total Time 40 minutes
Calories 429.2 per serving
- season with salt and pepper and serve.
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Lunch
Calories 310 calories per serving
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed until dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a toothpick inserted into center of a dumpling comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
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REAMES OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE
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