Indulge in a comforting culinary journey with our Creamy Chicken Dumpling Soup, a delightful symphony of flavors that will warm your soul. This classic dish combines tender chicken, fluffy dumplings, and a luscious creamy broth, creating a hearty and satisfying meal. As you embark on this culinary adventure, you'll discover a treasure trove of variations that cater to every palate. From the traditional to the innovative, these recipes offer a diverse exploration of this timeless classic. Prepare to tantalize your taste buds with every spoonful as you explore the delectable possibilities within.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHICKEN DUMPLING RECIPE
This creamy soup is filled with fluffy dumplings, tender chicken and an enticing aroma! It will taste like a simmering soup that has cooked all day, BUT we'll take a shortcut or two. This hearty chicken soup has great flavor! It is so good everyone will want seconds!
Provided by Deb Clark
Categories Soups and Stews
Time 45m
Number Of Ingredients 14
Steps:
- If you're using rotisserie chicken, pull meat from the bones, remove skin and dice or shred. You'll want about 1 1/2 cups chicken meat.
- Using a large pot, heat the olive oil & butter over medium heat. When the oil is hot, add the onions, carrots, celery, red pepper flakes & thyme. Sauté' until the vegetables are soft stirring often - about 5-6 minutes.
- Increase temperature to medium-high heat and sprinkle the flour over the mixture. Continue to cook for another minute.
- Slowly pour in the chicken stock. As the mixture comes to a boil it will thicken. Add in the shredded chicken. Lower the heat to medium low.
- Test for seasonings. If needed add salt at this time to taste.
- Open the can of biscuits - remove three biscuits and slice into strips or a small dice. Keeping in mind they will triple in size when they are cooked. Sprinkle them over the top of the soup in one even layer (very important!), do not stack them on top of each other. Cover & simmer for 15-20 minutes until the biscuits are cooked thru.
- The rest of the biscuits....you guessed it! Cook according to package directions and serve them with your meal.
Nutrition Facts : Calories 340 kcal, Carbohydrate 15 g, Protein 15 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 1656 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAMY CHICKEN AND DUMPLINGS SOUP
Creamy and absolutely delicious, the flavor of this soup has just the right ratio of chicken and veggies to dumplings, as well as an amazing flavor from the garlic and dried thyme. It's like the soup is giving you a hug! You are going to love it!
Provided by Slightly adapted from MamaGourmand
Time 45m
Yield 6-8
Number Of Ingredients 22
Steps:
- In a large soup pot, add the ¼ cup butter, carrots, onion, celery, garlic, chicken pieces, ¾ tsp salt, and ¼ tsp ground black pepper. Sauté over medium-high heat until chicken is mostly white and veggies are tender.
- Next, add the 4 tbsp of flour and ½ tsp dried thyme. Stir constantly until flour is completely incorporated. Keep vigorously stirring as you add the can of evaporated milk to make sure flour is incorporating into the evaporated milk. Then add the chicken broth or water and bullion. Stir well.
- Soup will begin to thicken as it comes back to a boil.
- While the soup is coming back to a boil, mix up the dumplings batter.
- Start by adding the flour, baking powder, garlic salt, sugar, thyme, and black pepper together in a medium-sized mixing bowl. Stir until thoroughly mixed.
- Next, add the milk and melted butter. If the butter is hot, pour some of the milk into it before adding it to the mixture to help it cool down. Use a fork to stir and mix until a nice dough forms. Don't overmix.
- Use a cookie scoop or two spoons (as pictured) to make 1.5 tablespoon-sized balls of dough. Drop them into the thickening simmering soup. Once all of the dough has been placed in the soup, use a spoon to dunk them in the soup, if they haven't been covered in the soup yet. They will float on the top, but just make sure they have a layer of the soup on them.
- Cover pot with lid and turn down to low (just enough heat that soup is still simmering). Cook with the lid on (don't take it off) for 15 minutes. Check the dumplings with a fork. If needed, cook for an additional 3-5 minutes.
- At this point, you can add the frozen peas and carefully stir them in. They will cook very quickly in the hot soup--3-5 minutes--and then you are ready to serve.
- Serve and enjoy!
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
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.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
EASY SLOW COOKER CHICKEN AND DUMPLING SOUP
Juicy chicken breasts cooked to tender perfection in a rich creamy sauce. Perfect for cold weather, rainy days, Sunday football. This effortless chicken dumpling soup recipe make a delicious comforting meal for any occasion.
Provided by Mallory
Categories Chicken and Dumplings
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced onion in a slow cooker. Top with chicken.
- Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
- Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
- Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 31.1 g, Cholesterol 77.7 mg, Fat 9.8 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 2.8 g, Sodium 1275.7 mg
EASY CREAMY CHICKEN DUMPLING SOUP
This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.
Provided by Megans Mommy
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Simmer the carrots, onion and celery in the chicken broth until soft.
- Add the corn, peas, salt, pepper, poultry seasoning and chicken.
- Add the cream soups and mix well over medium heat until incorporated.
- Simmer for 30 minutes.
- For the dumplings, mix the egg, milk, and melted butter.
- Add to the flour and add salt, pepper and parsley.
- It will make a thick sticky batter.
- Drop by spoonfuls into the simmering soup.
- Cover and simmer for 15 minutes,
- Do not allow soup to boil.
- Serve in large bowls.
Tips for Making Creamy Chicken Dumpling Soup:
- Use a good quality chicken broth. This will make a big difference in the flavor of your soup.
- Don't overcook the chicken. You want it to be cooked through, but not dry.
- Make sure the dumplings are cooked all the way through. They should be light and fluffy, not doughy.
- Season the soup to taste. You may want to add more salt, pepper, or herbs, depending on your preference.
- Serve the soup hot. It's best enjoyed fresh out of the pot.
Conclusion:
Creamy chicken dumpling soup is a classic comfort food that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying soup that the whole family will love.
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