Best Grandmas Chicken Dumplings Soup Recipes

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

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.

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
• Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
• On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE - (4.5/5)

Steps:

• Directions 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 stock pot. 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. 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 stock pot. 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.

GRANDMA'S CHICKEN & DUMPLINGS SOUP

Steps:

• 1. In a large Dutch oven heat the vegetable oil over medium high heat. Add the chicken and sprinkle with some salt. Brown the chicken on all sides and remove to a plate and set aside. Add the onion and cook until softened. Add the garlic and cook 30 more seconds.
• 2. Add the butter and let it melt. Whisk in the flour to make a roux. Add the chicken back to the pan with any accumulated juices. Add the chicken broth, heavy cream, Thyme and bay leaves. Cook for 5 minutes to get it to a simmer. Add the frozen peas. Cover and cook 10 minutes.
• 3. Meanwhile mix the dumpling ingredients together to make a mass of dough. Remove the lid from the soup and taste to adjust for salt and pepper. Remove the bay leaves.
• 4. With an ice cream scoop or big spoon Scoop dumplings onto the top of the soup. Try to keep them separate. Cover and simmer 15 more minutes to cook the dumplings. Garnish with parsley

GRANDMA'S CHICKEN AND DUMPLING SOUP

Steps:

• Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
• Later you must remove the cloves.
• Reduce heat; simmer until chicken is tender (about 1 hour).
• Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
• Strain and skim the chicken broth.
• Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
• Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
• About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
• Add egg, melted butter, and enough milk to make moist, stiff batter.
• Drop by teaspoons into boiling liquid.
• Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
• Cover and bring to boil; skim fat.
• Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
• Strain broth and return to kettle.
• When chicken is cool to touch; debone and cut into bite sized chunks.
• Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
• Reduce heat; cover and simmer for 1 hour.
• Uncover and increase heat to a gentle boil.
• Remove 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 (don't peek) for 18-20 minutes.
• Sprinkle with parsley if desired.
• NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
• I also use a little less seasoned salt due to the salt content of both cans of soup.

BETTER THAN GRANDMA'S CHICKEN DUMPLING RECIPE

Steps:

• 1. FOR THE SOUP: 1) Put the water and Wyler's chicken bouillon in a medium sized pot. 2) Add the uncooked chicken, carrots, celery, green beans, and onions. Cover for 10 minutes on medium heat or until chicken is cooked. 3) Remove the chicken from the pot and separate the meat. NOTE: You can cut the chicken into small cubes beforehand if you want to skip this step. (My kids prefer the shredded chicken to the cubed ones for some reason) 4) Add the entire can of Campbell's cream of chicken soup. Simmer for 15 minutes. 5) Add salt, pepper, and garlic powder according to your and your family's taste. Mix well and cover for another 5 mins. Then, serve and enjoy.
• 2. FOR THE DUMPLINGS: 1) Combine all dry ingredients. Mix in butter until crumbly. 2) Slowly add milk until a soft dough is formed. 3) Using a teaspoon sprayed with Pam, drop by spoonfuls into simmering soup. Cover and continue to simmer for 15 minutes without lifting the lid. NOTE: The dough expands when it's cooked. If you're cooking for kids, try dropping in dough balls about as small as a nickel for bite-size portions.