Thread: chicken dumpling soup

does anyone have a favorite chicken dumpling soup recipe? I know they can be made with bisquick but haven't tried it yet? Thanks

Hello Linda ~ the response is a bit late but I just noticed your request today.

I've also cooked this on the stove top rather than a crock pot, I usually use dark meat chicken for more flavor rather than chicken breast.


Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans condensed cream of chicken soup
1 onion diced
2 packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

I've tried to write a my recipe for chicken and dumplings time and time again and each time I give it to someone they say they had a disaster when trying to make the dumplings. I use flour, salt, chicken broth/stock, baking powder and the dough this makes has to be just the right consistency or the dumplings turn into a big pot of mush. I know, Been there done that, lol. My grandmother actually showed me, I taught my niece, she taught my great-niece but no one has been able to follow the recipe and get it right. Hmmmm! Makes me wonder. LOL Good Luck

My granma taught me how to make dumplings. The first time I ever tried to make them my ex was in the Air Force and I called Granny to ask her how to make them. Well, Granny was from the old school of cooking. He recipe....a few handfuls of flour, a pinch of salt, a thumb of baking soda, etc. Of course, that didn't do my any good so I ask her to try to give me measurements. She said the next time she made dumplings she would put each of the ingredents on a piece of waxed paper and then measure them out and send me the measurements. Well, I had to have dumplings that day. She estimated how much of this and how much of that. What did I end up with? One big pot of goo. LOL I called granny with tears in my eyes asking what I did wrong. Over the years I've tried to teach my nieces and great nieces how to make dumplings. It's just one of those God given talents that it takes lots of practice in order to get it right. It didn't take me long but once you 'got it'........you 'got it'. Good luck to any dumpling making' people out there. Keep practicing.....adventually you'll get it right. The dough has to be just a little bit gooey but not stiff, that's the best way I can describe it. Happy Cookin'. OH! And you have to have a rolling pot of boiling stock before you drop your dumpings. They will sink to the bottom and them float to the top when they are done. Done over crowd your dumplings either. They should have room to roll around in the pot. Once you are finished dropping them, turn the flame down on your stove to a simmer and the flour from the dumplings will thicken broth. Good Luck!

I make drop dumplings from scratch. Never used bisquick or any of those boxed mixes. My Granny would turn over in her grave, LOL.

I used to watch my mom carefully roll them out and put them onto paper toweling for a half hour or so before dropping them into the simmering (not boiling!) broth. (cooked chicken set aside for later re-adding) It forms a small skin on them that keeps them together better. Then push them down with the back of a spoon to make sure all sides are wet. The tip not to overcrowd is spot on true! Cook until done.

Originally Posted by marty_mo

Hello Linda ~ the response is a bit late but I just noticed your request today.

I've also cooked this on the stove top rather than a crock pot, I usually use dark meat chicken for more flavor rather than chicken breast.


Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans condensed cream of chicken soup
1 onion diced
2 packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

This sounds so good. My granddaughter loves soup and chic. and dumplings. Going to try this.

I make this recipe from the Joy of Cooking for my dumplings:
"Nockerln"...an Australian dumpling...they are really good! Bottom right of page 322 on the online version-just google
"joy of cooking egg dumplings" I wasn't able to do a link

thanks for the recipes