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Chicken and Noodles with Dumplings Soup recipe

Chicken and Noodles with Dumplings.

Nothing warms the heart and soul like agood, steaming bowl of chicken soup on a cold winter’s day, especiallywhen there are dumplings in the equation! Count this as one ofthe comfort foods.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chicken and Noodleswith Dumplings Soup

Soup:1 (3-pound) stewing chicken1 tablespoon vegetable oilWater1 large onion, chopped2 stalks celery, sliced1 large carrot, pared and thinly sliced2 teaspoons kosher or sea salt1/2 teaspoon freshly ground black pepper2 1/2 tablespoons chicken base* or bouillongranules1 tablespoon dried parsley1 large bay leaf1/2 cup loose-pack frozen peas (optional)Easy Dumplings:2 cups all-purpose baking mix1/2 teaspoon onion powder2/3 cup 2% milkNoodles:1 (12-ounce) package egg noodles, cookedaccording to package directions

  • Remove the neck and giblets, save in thefreezer for another use or discard as desired. Wash chicken insideand out thoroughly. Dry thoroughly with paper towels, insideand out.
  • Heat the oil over medium heat a largecooking pot and brown whole chicken until golden brown.
  • Add enough water to just cover the chicken.Bring to boil over medium-high heat, skimming off any foam andfat that accumulates on the surface.
  • Add the onion, celery, carrot, salt, pepperand bay leaf; cover and simmer for 45 minutes or until chickenis thoroughly cooked. Remove chicken from the pot. Cool slightlyand remove meat from the bones, discarding both the bones andskin; set chicken aside.
  • Add the chicken base and parsley to brothand return to a boil.
  • Meanwhile, Prepare Easy Dumplings: Mixdry ingredients together in bowl; add milk and stir with forkjust until mixed. Mixture will be soft and slightly lumpy.
  • Drop dumplings into boiling broth by tablespoonfuls.(Dip the spoon into the hot broth before scooping up the batter,and the dumpling will easily slide off.) Cover, reduce heat,and simmer for 12 to 15 minutes, without lifting the lid or stirring.
  • Return the boned chicken to the pot andadd the cooked egg noodles and peas, if using, stirring gentlyso as not to break-up the dumplings.
  • Ladle into soup bowls and serve immediately.

    Makes 12 servings.

    *I prefer and use Redi-Base soup basesavailable at

    Nutritional Information Per Serving (1/12of recipe): 271.8 calories; 18% calories from fat; 5.5g totalfat; 76.7mg cholesterol; 710.0mg sodium; 421.4mg potassium; 23.5gcarbohydrates; 1.5g fiber; 4.3g sugar; 22.0g net carbs; 30.2gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of


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  • Comments

    1 Comment


    i have never heard of chicken and dumplings with gravy . although I am a rolled and cut dumpling person, the rest of my chicken and dumplings are pretty much as you have in your recipe sans the carrots. it is usually very brothy and not heavy at all. Is this contest still open?! I love the turquoise pan!!! I would make over chicken tettriZini. Quick question can this be made ahead? Make the soup and dumplings separately the day before, then reheat and cook dumplings day of?

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