Trickey Chicken And Dumplings Noodle Recipes

Steps:

• For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
• Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
• For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
• When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

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.

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Steps:

• In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
• Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

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.

Steps:

• Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
• Stir in half a can of cream of chicken soup, chicken base, and noodles.
• Cook until noodles are done and liquid is desired consistency.
• *Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
• *Optional: Add peas, green beans, or other veggies for a one dish meal.

Steps:

• In a large pot, add the chicken, 1 quart of water, onion, celery, garlic and peppercorns. Stew the chicken until completely cooked. Remove chicken from the broth and cool. Remove skin and bones. Cut the chicken into bite sized chunks or shred. Remove 1 - 2 cups broth to use in dumplings; allow to cool.
• To the remaining broth, add the rest of the water, salt, pepper, bouillon cubes and shredded/cubed chicken and heat to simmering.
• To make dumplings: Mix together dry ingredients. Mix egg with one cup of broth and add slowly to the dry ingredients. Use as much broth as needed to make a stiff dough. Knead the dough on floured board, roll very thin. Cut into 1-inch squares with a pizza cutter. Drop in simmering broth; cover and cook 20 minutes. Enjoy.
• If freezing, I will freeze the dumplings, still uncooked, separately from the soup. When time to reheat it, just bring dumplings back to room temperature, reheat the soup to boiling and drop in the dumplings. Very tasty!

Steps:

• Place chicken in 7 Quart pot fill with water, leaving about an inch from the top of the pot (don't want it to over flow while it cooks.).
• Add the ingredients from the Chicken and Seasoning Section immediately after you have done the above step. NOTE: I like to crush up the parsley flakes and oregano in my hand over the pot after I've measured it. You don't have to, it's just something that I did. As for the garlic clove, either use a garlic press or mince finely as it will not be removed from the soup. This is so that you will have flavorful chicken and will be the start of the tasty broth.
• Cook on a medium heat for at least an hour and a half to two hours, especially if frozen. I choose to use the chicken with skin and the one bone because it always seems to come out most tender and give the broth extra flavor. But if you use boneless skinless thighs or breasts that's entirely up to you, but I can't guarantee that it will turn out the same. At this time you want to prepare your carrots and slice them up so that you can just dump them in the pot in the next step to save you some time.
• When the chicken has been cooked through, using tongs carefully remove the chicken and set on a plate. Then fish out the bay leaves, it will be easier to this now rather than later when you have lots of other goodies in your pot. And dump in the sliced baby carrots now as they are more of a hard vegetable and will take probably the most time to cook.
• Using tongs and a knife set a piece of chicken on your cutting board and carefully remove the skin, bone, and any cartilage from the chicken. You want to do this while it's still hot as you're going to toss it back into the pot and don't want it to cool down too much.
• Chop into big chunks and put back in the soup pot, you don't want them to be too small or they will fall apart and shred. I like my soups hearty so I do big chunks, but make this soup as you desire.
• Wash your cutting board and knife, then wash (peel if you like), quarter and chop potatoes into bite size pieces not too thick and not too thin. Put into pot and do the same to your squash, you can do half of a yellow one and half of a green one if you want. Pick whatever veggies you want and keep in mind that if they're soft veggies like squash they will cook quickly and will need to be added to the end of the soup rather than at the beginning.
• If you choose to put pasta in I would do this immediately after the last veggie is tossed in to help it cook up, I would probably only put half a bag of the pasta in as it swells up and will steal a lot of the broth. Or you could cook it in another pot and add it to the soup when it is cooked. It's up to you. I cooked mine with my soup and it stole all of the broth not leaving me very much broth. It was still tasty though and no one cared that the broth was missing.
• If you chose to add the pasta, once you have added it to your soup or started it in a different pot I would recommend getting the dumpling mixture ready.
• I doubled my mom's dumpling recipe as there never seems to be enough to go around. It makes around 12 -15 dumplings. Feel free to scale back if that's too much. Simply take all of the ingredients for the dumplings and put in a bowl and mix throughly. You should have a tacky ball of dough. If it's too dry either add a splash of milk, or more of the broth from the soup.
• Gently drop golf ball size or slightly larger pieces of tacky dough into the soup to allow to cook. They cook for about 5 to 10 minutes before completely done. DO NOT cover with a lid while they are cooking or you'll have a very moist looking dumpling which for me was always harder to tell if it was cooked all the way or not. Better to leave uncovered. When the dumplings are cooked turn off the flame and serve with your favorite crackers.
• NOTE: I used Casarecce Pasta which is not recognized by this site. It's a partially rolled long pasta pieces. But use whatever pasta that you prefer for this type of soup or none at all if you wish.

Steps:

• Boil chicken in large pot with seasoned water.
• cool chicken ad shred.
• Saute chopped cattot, onion and celery with garlic in olive ol or butter.
• Add chicken stock and shredded chicken to veggies.
• Simmer 1 hour, then add noodles, and simmer another 20 minutes.
• If needed add cornstarch to thicken.