Does anybody have a good simple recipe for chicken dumpling soup?

I was at this resturant which had the best chicken and dumpling soup just the other day and I am craving the soup now. Every recipe I try is to exotic for my taste I just want a simple recipe that I can whip up. Please, Thank you.Does anybody have a good simple recipe for chicken dumpling soup?
Chicken Dumpling Soup


http://www.recipe4living.com/Recipe/4915鈥?/a>





Hearty and warm you won't have leftovers of this great soup.





Ingredients





3 C. chopped cooked chicken breast


2 eggs


4 3/4 C. chicken broth, divided


1 C. all-purpose flour


1/4 C. chopped fresh parsley


2 tsp. salt


1/8 tsp. black pepper


1/2 tsp. dried tarragon


1/4 C. butter


2 C. chopped onion


1 1/2 C. thinly sliced celery


2 cloves garlic, minced


1/2 C. all-purpose flour


2 qts. chicken broth


1 1/2 tsp. salt


1 1/2 C. chopped carrots


3 C. chopped cooked chicken breast


Directions





In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper, and tarragon. Process until smooth. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.





Makes 1 gallon.Does anybody have a good simple recipe for chicken dumpling soup?
Anytime I ask my kids what they want for dinner they beg for my chicken and dumpling soup!! I just get a big pot and fill it up about 1/2 way with water, then add about 2 cups of milk, some butter, salt, pepper, and two cans of cream of chicken. Then I add 2 big cans of Tyson chicken breast (in the isle-and next to the canned tuna). Then let it get good and hot. Then I open the cans of biscuits and pinch them into fours and add them to the pot. You'll know it's done when the dumplings are cooked all the way through (just take one out and cut it in the middle. The whole process usually takes about 20 or less.





If you'd like the soup a little thicker just take about a cup of the soup and add flour, mix it real well and add it to the rest of the pot. You can also add whatever spices or flavorings you want to it but I usually don't.





Good luck! Hope you like it.
HOMEMADE CHICKEN DUMPLING SOUP





1 pkg. chicken


4 stalks celery


1 carrot


1 med. onion


1 can cream of onion soup





DUMPLINGS: (Hard)


4 eggs


3/4 c. milk


1 1/2 tsp. salt


Flour (until you can't add anymore)





Chicken: I use legs and thighs when they are on sale for 39 cents a pound (about 6 legs and thighs). Chop celery, peel carrot, wash and continue peeling into pot for color. Chop onion. Boil 45 minutes until chicken is done. Remove from bone and set aside.


Beat eggs, milk salt and add flour until you can't add any more. Really a stiff dough. Bring broth to a boil. Add dumplings by teaspoonfuls. Boil 10 to 15 minutes, add chicken and cream of onion soup. Salt to taste
boil chicken breast or thighs or both with celery, onions, seasons.


while chicken is boiling open a can of biscuits when chicken is done remove from water and add biscuits to water by pinching off about an inch at a time and drop into water , cook until done.


NOTE: if pieces are too small they will cook away. if too big they will never get done.Good Luck.
GRANDMA'S CHICKEN AND DUMPLING SOUP





CHICKEN BROTH:





1 (2 1/2 to 3 lb.) fryer, cut up (I remove the skin)


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





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





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 skin chicken broth, removing excess fat. Put reserved chicken and broth in large kettle; add cans of soups, celery, carrots, onion, potato, bay leaf and seasoned salt. Put cover on kettle; simmer soup on low heat for 2-3 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 18-20 minutes or until dumplings are done. Makes about 10-12 servings.








OLD - FASHIONED CHICKEN AND DUMPLING


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





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.