SOUP MIXES
  » Food FAQ's
  » Preparation Hints
 DIP BOWLS ETC
  » All Dip Chillers +
  » Dip Disposables
  » Dip Tools +
  » Holiday Dip Bowls
 ECO-FRIENDLY
  » Bamboo
  » Compost Pails
  » Disposables +
  » Eco Info
 MAKE SOUP
  » Chef Tools +
  » Disposable Tableware +
  » Soup Recipes
  » Chafers - Kettles - Marmites
 SOUP BOWLS ETC
  » All Soup Bowls
  » Covered Soup Bowls
  » Disposable Bowls
  » French Onion Bowls & Crocks
  » Large Jumbo Soup / Chili Bowls
  » Oriental Soup Bowls
  » Soup Mugs
 Under $10
 $10 to $19.99
 $20 to $49.99
 Over $50

Home > MAKE SOUP > Soup Recipes > Chicken and Dumpling
 
Chicken and Dumpling
Chicken and Dumpling Soup Recipes
Chicken Dumpling Soup #1 Chicken Dumpling Soup #2 Chicken Dumpling Soup #3 Chicken Dumpling Soup with Greens
Chicken Noodle-Doodle Dumpling Soup Danish Dumpling Chicken Soup Grandma’s Chicken 'n' Dumpling Soup 1 Grandma's Chicken 'n' Dumpling Soup 2
Low-fat Chicken Dumpling Soup Miso Soup with Sweet Potato Dumplings Mom's Chicken Dumpling Soup Mom's Favorite Chicken Dumpling Soup
My Mom’s Special Chicken and Dumpling Soup Old Fashioned Chicken and Dumpling Soup Ruby’s Chicken Dumpling Soup

Chicken Dumpling Soup #1

Ingredients

  • 1 chicken (3 1/2 lbs.)
  • Water to cover (about 15 cups)
  • 1 sm. onion, cut fine
  • 2 med. carrots, grated
  • 1 c. celery, chopped fine
  • 2 tbsp. chicken base
  • 10 eggs
  • Flour

    Directions
    Cook chicken. Debone and put in soup after dumplings are boiling. To make dumpling, beat 10 eggs for 5 minutes. Add enough flour to make a very stiff batter. When stock is boiling, cut dumplings off side of bowl with back of spoon into very small pieces. Boil 10 minutes with cover on.
    Top of Page   print recipe

    Chicken Dumpling Soup #2

    Ingredients
    Soup

  • 2 to 3 tablespoons cooking oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 1/2 stalk celery, diced
  • Meat from 1 chicken, cooked and shredded
  • 4 to 6 cups chicken broth
  • 1 cup fresh cut green beans
  • 1 cup pearl barley
  • 1 teaspoon celery salt
  • 1 tablespoon fresh chopped parsley
  • 2 bay leaves
  • Salt and pepper Dumplings
  • 1 cup milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cupall-purpose flour
  • 3 eggs

    Directions
    In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes. Make dumplings: Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough. Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
    Top of Page   print recipe

    Chicken Dumpling Soup #3

    Ingredients

  • 1 pound chicken breast, cut 1 1/2" cubes
  • 3 cans chicken broth
  • 3 cups water
  • 4 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper DUMPLINGS
  • 3 egg whites
  • 1/2 cup cottage cheese
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 cup flour

    Directions
    In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour; mix well. Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (so not lift cover while simmering). Serve immediately. Yield: 4 servings
    Top of Page   print recipe

    Chicken Dumpling Soup with Greens

    Ingredients

  • 1/2 cup cooked boneless chicken (leftover roast chicken or turkey works well)
  • 1 thumb-size piece galangal (or ginger), grated
  • 2 spring onions, sliced
  • 1 stalk lemongrass, (bulb and tough outer leaves removed), sliced and minced
  • 6 cups chicken broth
  • 1 Tbsp. soy sauce
  • 2 kaffir lime leaves
  • 2 tsp. oyster sauce
  • 1 Tbsp. lime juice
  • 1/2 small cucumber, sliced into matchstick-like pieces
  • handful of cherry tomatoes
  • 1 green bell pepper, sliced
  • 3-5 fresh shiitake mushrooms, sliced thinly
  • 1 pkg. square wonton wrappers
  • 5-10 fresh basil leaves
  • handful of coriander leaves
  • 1 Tbsp. soy sauce
  • 1 Tbsp. lime juice
  • optional: 1 red chilli, sliced (and deseeded, if less spice is desired)

    Directions
    For instructions on how to buy, prepare, and cook with lemongrass. Place chicken broth in a soup pot over medium-high heat. Add soy sauce, kaffir lime leaves, lemongrass, and mushrooms. Bring to a boil, then reduce to a simmer (low heat) while you prepare the dumplings. To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor. Process well. On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl and place it near the wrappers. Drop 1 tsp. of filling in the middle of each wrapper. Using your fingers (or a baker's paintbrush), wet the outer edges of the first wrapper (this will make it stick). For easy dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling. For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed, otherwise the filling will leak into soup. Add the dumplings to the chicken broth, plus the cucumber, tomatoes, green pepper, and fresh chilli (if using). Boil for 5 minutes, or until dumplings are floating around the top of the pot. Reduce the heat to low and add the lime juice. Taste test the broth for saltiness, adding up to 2 Tbsp. fish sauce (instead of salt) as needed. To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh cut red chilli (or chilli sauce) on the side, if desired, and enjoy!
    Top of Page   print recipe

    Chicken Noodle-Doodle Dumpling Soup

    Ingredients

  • 3 or 4 chicken breasts, boiled and deboned
  • 6 c. chicken broth
  • 1 pkg. dumpling noodles
  • 1 tbsp. Wylers chicken bouillon
  • 1 tbsp. lemon pepper
  • 1 tbsp. parsley
  • 1/4 c. butter
  • 1 can cream of mushroom soup

    Directions
    Boil your chicken and debone it and set aside. Use remaining chicken broth and add more water if need to. Bring to a boil, add noodles, chicken bouillon, butter, and seasonings. Boil for 30 minutes and then add mushroom soup and simmer for 3 minutes. Salt and pepper to taste.
    Top of Page   print recipe

    Chicken and Dumplings Soup Mix Quick & Easy

    Chicken and Dumplings Soup Mix

    Click here for this product!

    Danish Dumpling Chicken Soup

    Ingredients

  • 1 chicken, cut into pieces
  • 1 onion, chopped
  • 3 stalks celery, sliced
  • 6 carrots, sliced
  • 5 med. potatoes, cut in chunks
  • Salt & pepper to taste
  • Danish Dumplings
  • 1/4 c. cooking oil
  • 1/2 c. flour
  • 1/3 c. milk
  • 1/2 tsp. salt

    Directions
    Boil chicken pieces in 3 quarts water until tender (about 45 minutes). Remove chicken and set aside. Strain stock and skin excess fat. Add vegetables to stock and simmer until tender. Add boned chicken and boil 5 minutes. To make dumplings mix oil and flour. Stir until smooth and foamy. Add milk and salt, stirring until it forms a ball. Cool and add 3 large or 4 small eggs, one at a time. Beat until smooth after each. Add to hot soup, 1/2 tablespoon at a time. Do Not Boil Or They Will Go To Pieces. Cover soup and leave until dumplings are firm (about 15 minutes)
    Top of Page   print recipe

    Grandma’s Chicken 'n' Dumpling Soup 1

    Ingredients
    Chicken Broth

  • 1 (2 1/2 - 3 lb.) fryer chicken, cut up
  • 6 c. cold water
  • 3 chicken bouillon cubes
  • 6 peppercorns
  • 3 whole cloves Soup Base
  • 1 (10 3/4 oz.) can chicken broth
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1 c. chopped celery
  • 1 1/2 c. chopped carrots
  • 1/4 c. chopped onion
  • 1 c. chopped potatoes
  • 1 sm. bay leaf
  • 1 c. fresh or frozen peas
  • 1 tsp. seasoned salt Feather Dumplings
  • 2 c. flour
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 1/4 tsp. white or black pepper
  • 1 egg, well beaten
  • 2 tbsp. melted butter
  • 2/3 c. milk

    Directions
    Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth; put reserved chicken and broth in large kettle, add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 2 to 3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. 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 to 20 minutes or until the dumplings are done. Yield: 10 to 12 servings
    Top of Page   print recipe

    Grandma's Chicken 'n' Dumpling Soup 2

    Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2-1/4 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1 cup chopped peeled potatoes
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf Dumplings
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup milk
  • Snipped fresh parsley, optional

    Directions
    Place chicken, water, bouillon, peppercorns and cloves in a 8-qt. Dutch oven or soup kettle. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 46-60 minutes or until chicken is tender. Strain broth; return to kettle. 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 kettle with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gently 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. Yield: 12 servings (3 quarts).
    Top of Page   print recipe

    Low-fat Chicken Dumpling Soup

    Ingredients

  • 1 lb boneless, skinless chicken breasts cut into 1 1/2 inch cubes
  • 3 cans Reduced sodium chicken broth (14 1/2 oz each)
  • 3 cups Water
  • 4 Medium carrots, chopped
  • 1 Medium onion, chopped
  • 1 Celery rib, chopped
  • 1 teaspoon Minced fresh parsley
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Poultry seasoning
  • 1/4 teaspoon Pepper Dumplings
  • 3 Egg whites
  • 1/2 cup 1% cottage cheese
  • 2 tablespoons Water
  • 1/4 teaspoon Salt
  • 1 cup All-purpose flour

    Directions
    In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour; mix well. Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering). Serve immediately.
    Top of Page   print recipe

    Miso Soup with Sweet Potato Dumplings

    Ingredients

  • 1 pound sweet potatoes
  • 1 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups sliced bok choy
  • 1 cup bean sprouts
  • 1 cup edamame, shelled
  • 12 wonton wrappers
  • 3 tablespoons white miso, plus more to taste
  • 2 scallions, thinly sliced

    Directions
    Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
    Top of Page   print recipe

    Chicken Dumpling Soup Mix Quick & Easy

    Chicken Dumpling Soup Mix

    Click here for this product!

    Mom's Chicken Dumpling Soup

    Ingredients

  • 1 roasting chicken, or 1 medium package chicken legs
  • 3-4 chicken bouillon cubes
  • 1 large onion, chopped in large peices
  • pepper to taste
  • 1 parsnip, sliced
  • 1 carrot, sliced
  • parsley
  • 2 tablespoons rosemary Dumplings:
  • 2 eggs
  • 1 1/2 cups flour (+ 2-3 tablespoons)
  • 1 teaspoon salt
  • 1/2 cup milk

    Directions
    Boil chicken approx. an hour or until cooked through, with onion, bouillon, and pepper. Remove chicken and chill. Remove onion. Add parsnip, carrot, parsley, and rosemary. Simmer 30 minutes, or until vegetables are soft. Debone chicken and add to broth. Mix ingredients for dumplings. Drop dumplings into soup by teaspoons, and boil until they are all floating at top.
    Top of Page   print recipe

    Mom's Favorite Chicken Dumpling Soup

    Ingredients

  • 1-3 lbs. chicken, cut up
  • 1 lb. diced onion
  • 1 regular size onion, diced
  • 1/2 stock celery, diced
  • chicken bullion
  • Salt and pepper to taste Dumplings
  • 6 eggs
  • 1 1/2 cup flour
  • Dash of black pepper
  • Dash of sugar
  • Dash of chicken bullion, finely ground

    Directions
    Cook cut up chicken till meat is tender. (Cut chicken is used because bones give the soup the best flavor. Chicken breast may be used, but the rich flavor will be lacking.) Add carrots, onion, and celery to stock. Cook until tender. Make dumplings according to recipe being careful not to over mix eggs and flour, which will result in "tough" dumplings. Using a spoon, gently add dumpling mixture to the chicken stock. Cook for 5 more minutes. Add chicken bullion, black pepper and a dash of sugar to taste
    Top of Page   print recipe

    My Mom’s Special Chicken and Dumpling Soup

    Ingredients

  • 1 whole chicken
  • 1 Spanish onion
  • 7 carrots
  • 7 celery stalks
  • Bay leaves
  • Whole cloves
  • Whole allspice
  • Salt
  • 1 box farina
  • 2 eggs
  • Crisco
  • Salt

    Directions
    Cut up 1 whole chicken, clean off skin. Combine in large soup pot: 1 onion cut up, carrot, celery, 3 to 4 bay leaves, 5 to 6 whole cloves, 5 to 6 whole allspice, and salt to taste. Fill pot with water, let cook on low heat 4 to 5 hours. One half hour before eating, in mixer, 2 tablespoons Crisco (shortening), 2 eggs, 1/2 glass water. Gradually add farina until it pulls away from sides. In boiling salt water add dumpling mix by the teaspoon, drop into hot water, let cook 20 minutes. Drain, serve with soup
    Top of Page   print recipe

    Old Fashioned Chicken and Dumpling Soup

    Ingredients
    Soup 1 (2 1/2 to 3 lb.) fryer

  • 6 c. cold water or a little more
  • 6 peppercorns
  • 3 whole cloves
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 c. water or rich broth
  • 1 c. diced potatoes
  • 1 c. chopped celery
  • 1/2 c. chopped onion
  • 1 1/2 c. chopped carrots
  • 1 c. frozen peas
  • 1 bay leaf
  • 1 tsp. seasoned salt Dumplings
  • 2 c. flour
  • 1 tsp.s alt
  • 4 tsp. baking powder
  • 1 egg, beaten
  • 2 tbsp. melted butter
  • 2/3 c. milk

    Directions
    Cut up chicken and plate in kettle with water, bouillon cubes, peppercorns and cloves. Simmer 1 1/2 hours until tender. Remove chicken, cut meat from bones, discarding skin and bones. Cut chicken into pieces. Skim broth and strain out spices. Return meat to broth. Add remaining ingredients and simmer for 2 to 3 hours longer. To make dumplings, sift together flour, salt and baking powder. Combine egg, melted butter and milk and add to flour mixture, stirring quickly just until smooth. Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done without peeking. Serves 12.
    Top of Page   print recipe

    Ruby’s Chicken Dumpling Soup

    Ingredients

  • 1 chicken
  • 1 bay leaf
  • 1 onion

    Directions
    Boil until done. Remove chicken from bone and set aside. Remove bay leaf. 1/2 c. milk Flour to make thick batter. Drop by spoon into boiling broth. Dumpling should be firm, add more flour if necessary. Add chopped chicken and simmer about 5 minutes. Add salt to taste.
    Top of Page   print recipe

  •  
    Shopping Cart
    CART IS EMPTY
    Authorize.Net Merchant - Click to Verify

    © 2005-2016 The Prairie Moon Company * 311 W Monroe St * Highland, Illinois 62249-1326 * US United States
    Toll Free 866-331-0767 * Direct 618-651-9939 * Fax 618-654-7768
    Email:
    help (at) pmsoup (dot) com
    www.pmsoup.com