Know a good creamy chicken and dumplings recipe?

i already know how to make chicken and dumplings. im trying to find a recipe close to what my grandmothers neighbor used to make for us. SO delicious. It wasn't soupy like a lot of recipes call for, it was way more creamy, and it had noodles. think it was similar to corkscrew pasta noodles. but instead of being round they were flat. i also wanted it to make a big pots worth.... any help is appreciated =)Know a good creamy chicken and dumplings recipe?
www.recipezaar.com you will find itKnow a good creamy chicken and dumplings recipe?
the noodles sound like egg noodles. Report Abuse

My Grandmother's Chicken n Dumplings Recipe





One 4-5 lb. stewing chicken (or two broiler fryers,3 lbs. each)





1 small onion, sliced





1 carrot, sliced





2 ribs celery with leaves, chopped





1 teaspoon salt





4 tablespoons butter





6 tablespoons flour





1/8 teaspoon paprika





1/2 cup light cream





White pepper, to taste





Dumplings:





2 cups all-purpose flour





1 teaspoon salt





4 teaspoons baking powder





1 tablespoon shortening





3/4 cup milk





Simmer the chicken, onion, carrot, celery and salt in enough water to cover until the chicken is done, 1-1/2 to 2 hours. Remove the chicken. When cool enough to handle, remove skin and bones. Dice the meat. Strain the stock and if necessary add enough water to make 1 quart.





Melt butter in heavy saucepan. Stir in the 6 tablespoons flour mixed with paprika. Add chicken stock gradually, stirring constantly; cook for 2 minutes. Add the diced chicken, cream and white pepper.





For dumplings, sift the dry ingredients together 3 times. Blend in shortening with pastry blender or fork. Add milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once!
This recipe doesn't have noodles but I hope it helps





Name: Easy Chicken and Dumplings





Ingredients:


1 tablespoon all purpose flour


12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces


2 tablespoons margarine or butter


1 stalk of celery, sliced


1 medium carrot, chopped


1 onion, cut into wedges


1 1/4 cups chicken broth


1 10 3/4 ounce can condensed cream of chicken with herbs soup


1/8 teaspoon pepper


1 4.5-ounce package (6) refrigerated buttermilk biscuits* 1 cup frozen peas


Method


Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.





Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.





Number of servings: 4


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Name: Creamy Chicken Soup





Ingredients:


1 whole chicken


2 cans cream of mushroom soup


1 16 oz bag frozen whole kernel corn


1 pkg Lipton ';Recipe Secrets'; garlic and herb soup mix


1 package small pasta of your choice4 chicken bouillon cubes


Method


Cook the chicken in water until done; remove and save broth. Cut up chicken, removing skin and bones; add meat back to broth. Add the Lipton garlic and herb mix, cream of mushroom soup, and corn. Meanwhile, cook pasta; drain and add to soup. Add bouillon cubes, if more flavor is needed. Cook soup until bubbly.








Number of servings: 8 servings


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Hope it helps and Good luck


Kevin =)

bright lipstick