Best Chicken Noodle Dumpling Soup Recipes

CHICKEN (...NOODLE, DUMPLING, SPAETZLE) SOUP

Chicken (...Noodle, Dumpling, Spaetzle) Soup image

An old fashioned, hearty, versatile chicken soup that can be customized in many ways. Whether you're looking for chicken noodle, chicken dumpling or chicken whatever, this is your base recipe that you will use for years to come. Now being used in our family for a fourth generation. The only addition I have made to the original, is to add Better Than Bouillon Roasted Chicken Soup Base along with it's self-made broth.

Provided by Family Favorites @Quinnn

Number Of Ingredients 10

Ingredients

1 pkg. (1.5 lbs) or 4 large chicken thighs
8 cups of very hot water
8 rounded tsp. better than bouillon roasted chicken base, or to taste
3 carrots, sliced on the diagonal
2 stalks celery with leaves, sliced on the diagonal
1 med-lg onion, chopped
1/4 tsp. pepper
ADD AT THE END
1 tb. dried parsley
1 1/2 cup wide noodles (two large handfuls) , spaetzle or soup dumplings. i like essenhaus amish egg noodles. (see photo below.)

Steps:

Add 8 rounded tsp. Better Than Bouillon to 8 cups of very hot water and set aside.
Chop carrots, onion and celery and add to large soup kettle. Add prepared bouillon and pepper to pot. Then add chicken thighs, skin side down.
Bring to a boil. Reduce heat to a high simmer and continue cooking, loosely covered, for 60-90 minutes or until chicken is fully cooked. (Depending on how big your pieces of chicken are.) Skim foam and discard, if necessary.
Remove chicken to a platter, allow to cool slightly and debone. Return chicken meat to pot. Add wide noodles and parsley, bring back up to a low boil and cook noodles as per package instructions. Check salt and pepper at end before serving.

CHICKEN NOODLE & DUMPLING SOUP

Chicken Noodle & Dumpling Soup image

Make and share this Chicken Noodle & Dumpling Soup recipe from Food.com.

Provided by CJAY8248

Categories < 4 Hours

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 chicken legs
4 chicken wings (remove wing tips)
1 (15 ounce) can chicken broth
1 small parsnip, peeled and thinly sliced
2 small carrots, peeled and thinly sliced
1 celery rib, thinly sliced
1/2 small onion, peeled and diced
1/2 cup frozen peas
1 teaspoon red pepper flakes
salt and pepper, to taste
parsley flakes, for garnish
2 cups Bisquick
2/3 cup 10% cream
2 cups egg noodles

Steps:

In a large soup pot, put chicken pieces, broth, parsnips, carrots, celery, onions and salt and pepper. Add water to cover chicken, if necessary.
Bring to a boil, then reduce heat and simmer for 1 hour. Add frozen peas.
Mix Bisquick and cream together. Drop by spoonfuls onto boiling soup. Reduce heat, cook for 10 minutes, uncovered. Cover and cook 10 minutes more or until dumplings are done.
Meanwhile, cook 2 cups egg noodles in boiling, salted water 8-10 minutes or to desired doneness. Drain.
Remove dumplings to a plate with a slotted spoon. In each soup bowl, place some of the noodles. Top with 2 pieces of the chicken and some of the soup. Add 2 dumplings to each bowl and garnish with parsley, if desired.

Nutrition Facts : Calories 868.4, Fat 44.3, SaturatedFat 13.8, Cholesterol 208.5, Sodium 1229.7, Carbohydrate 62.3, Fiber 3.9, Sugar 10.8, Protein 51.9