1. If this is your first time on BYC, we suggest you start with one of these three options:
    Raising Chickens Chicken Coops Join BYC
    Not a member yet? join BYC here & then introduce yourself in our community forum here.

Need chicken & noodle and chicken & dumpling recipes!!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by IonaFarm, Aug 13, 2010.

  1. IonaFarm

    IonaFarm In the Brooder

    Jun 13, 2010
    My aunt made the best chicken and dumplings, my mom made the best chicken and noodles.

    Unfortunately I never learned to make them and do not have a copy of either of the recipes.

    I have been craving them for a couple of weeks. The ones in a can don't even come close to that down home flavor.

    Any one having recipes that I could follow would be greatly appreciated.
  2. BettyR

    BettyR Songster 10 Years

    Mar 1, 2008
    Texas Gulf Coast
    I don't have a chicken and noodle recipe but this is a really good chicken and dumpling recipe.

    Edited to add: I always knead my dumplings a bit before rolling and cutting them. I think it makes them hold together better.

    Makes 8 servings
    Top-Rated Recipe, November 2001 Southern Living On-Line

    1 (3 1/2-pound) whole chicken, cut up
    2 1/2 teaspoons salt, divided
    3/4 teaspoon pepper, divided
    1/2 teaspoon garlic powder
    1/2 teaspoon dried thyme
    1/4 teaspoon ground red pepper
    1 teaspoon chicken bouillon granules

    3 cups self-rising flour (I just use all-purpose flour and add 3 tsp. baking powder)
    1/2 teaspoon poultry seasoning
    1/3 cup shortening
    1 cup milk

    COVER chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

    SKIN, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

    COMBINE flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

    TURN dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

    BRING broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes. Prep: 30 min.; Cook: 1 hr., 30 min.
    Last edited: Aug 13, 2010
  3. Boyd

    Boyd Recipient of The Biff Twang

    Mar 14, 2009
    My chicken noodle soup...

    1 whole chicken skin on (5-6lbs) remove innards.
    Get that bird boiling in a 16 quart stock pot....... about 2 hours or so.

    Now to chop up some veggies...
    Celery, about one bunch trimmed and chopped finely
    1lb baby carrots chopped finely
    2 small purple onions (can't remember actual name) coarsely chopped.

    Throw all these in with the chicken boiling the 1st time around.

    Skim off all scummies that form at top and dump or save for mutts (they lurves it)

    Bone the chicken, pulling off all skin and meat as best you can. Put bones back in stock pot and give another 45 minutes as high a heat as you can manage without a boil over.

    While that is going on, the chicken will dry out a little bit. Don't let it get too dry, but once its cool enough to work with, shred it into small pieces (skin sort of disappears) pull bones out and add shredded chicken back in. Add liquid back to 12 quart line or so.

    I add enough kosher or canning salt to taste. somehow if you use too small a chicken or don't boil the bones long enough and the broth is weak, I also add bullion cubes. I also add a bit of all spice or lawreys seasoning salt, pinch of basil and a pinch of oregano. If my wife isn't around, I also add 2 crushed n diced cloves of garlic. Once it tastes right, veggies are soft I drop in a 1lb bag of regular old egg noodles and bring it all up back to a hard boil for 10 mins or so then put it on warm.

    Kids usually get about 4 bowls of this, eat a whole sleeve of saltines and walk around sounding like they are sloshing for the rest of the night. Its a favorite recipe we cook weekly during the months of Jan Feb n March.

    Leftovers more than 2 days old go into ball glass jars and pressure canned. Noodles go soggy with this, but nothing goes to waste!!!
  4. SallyF

    SallyF Songster 9 Years

    Jul 5, 2009
    Middle Tennessee
    Believe it or not, but my DH likes homemade chicken & noodles over mashed potatoes. He claims it's a Pennsylvania Dutch thing; he's from rural Ohio.
  5. EweSheep

    EweSheep Flock Mistress

    Jan 12, 2007
    Land of Lincoln
    I like my chicken noodles and mashed potatoes too LOL! Yep its either the Dutch thing or German thing.

    My mom makes the best noodles...right out of the old Betty Crocker cookbook! Add a drop or two of yellow food coloring in your noodle mix. Air dry for about an hour on floured table.

    She would add chicken broth, chicken brollion cubes, and some water, get it boil HARD, throw the noodles in there until it is tender, add cooked chicken meat and let it simmer.
  6. LivinNewDreamInND

    LivinNewDreamInND Songster

    Mar 22, 2010
    My Great Gandmother who is still living alone at 96 years old, taught my aunt and I how to make the best chicken and dumplings. It seems like a long process, but it is easy and so worth it!
    First you make your soup:
    Boil whole chicken w/ skin removed
    Skim the foam
    Remove the bones (optional, grandma doesn't, I do)
    4-6 chicken boulion cubes (to taste and preference for salt intake)
    2 bay leaves
    coarse black pepper
    carrot rounds
    celery slices
    onions, rough chopped
    Let this simmer for an hour or several (according to grandma doesn't matter [​IMG] )

    Now start another pot boiling water.

    Then for the dumplings:
    Make a big pile of flour, about 2 cups, in a large bowl
    make a crater in the middle of the flour (think volcano, lol)
    add one egg for each adult eating 4-8 to the middle of the crater,
    as you are adding the eggs fill the large side of the eggshell with water and add to the flour also (this is an important technique you can't fiddle with measuring spoons, [​IMG] )
    mix the flour, egg and water mixture together, it will be sticky but not runny, if it is runny add more flour one tbsp at a time
    scoop out a tablespoon of the mixture with a metal spoon and dip the spoon into the boiling water until the dumpling slides off and repeat
    the dumplings are done when they float to the top
    scoop them out of the water and add to the soup pot and just keep on going until the dumpling batter is gone!

    Yummy! Now I want some!
  7. Frogdogtimestwo

    Frogdogtimestwo Songster

    May 21, 2008
    Your GGrandma's recipe is exactly how I make it, I have to have the veggies I love the flavor it imparts to the broth and this is such a forgiving recipe on time it can go all day or be rushed just a little and it always turns out filling and delicious.

BackYard Chickens is proudly sponsored by: