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Old 03-24-2015, 05:55 PM   #11
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Originally Posted by Larkspeed View Post
Maybe someone here can help me.

I am looking for a good Slow Cooker recipe for chicken stew and dumplings.

Major point though I want one that DOES NOT use canned condensed cream of chicken soup.

The dumplings themselves are no big deal I can do those with my eyes closed the big thing is the chicken stew, everywhere I look they all seem to want to use canned soup as a base.

I want to make it from scratch without pre made bases because 99.9% of the time the base item people want you to use is not available in this country.

Thanks in advance
Reading between the lines and making a bit of an educated guess at what you are looking for, I wonder if you might do better by searching "chicken casserole" on a British cooking site such as the BBC Good Food site. Our sort of chicken "stew" recipes are easily converted to slow cookers. Generally all you need to do is to reduce the liquid a bit.
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Old 03-24-2015, 05:59 PM   #12
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I have to ask. Are the dumplings Chinese dumplings or flour? When I add use my grandma's recipe for dumplings to a "soup," the soup turns into a stew because of the flour in the dumplings. And, I never use canned cream of anything soup when making soup and always have homemade stock on hand.
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Old 03-24-2015, 06:09 PM   #13
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Originally Posted by CWS4322 View Post
I have to ask. Are the dumplings Chinese dumplings or flour? When I add use my grandma's recipe for dumplings to a "soup," the soup turns into a stew because of the flour in the dumplings. And, I never use canned cream of anything soup when making soup and always have homemade stock on hand.
In the UK dumplings generally mean suet + self raising flour + salt + water (and herbs If you like them) but I can remember my Austrian friend's mother making what were effectively dumplings using bread cubes or crumbs. I suppose it depends on where/how you were brought up. From what the OP wrote, I think s/he is OK on the dumpling side, it's the chicken stew s/he wants advice on.
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Old 03-24-2015, 06:16 PM   #14
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Originally Posted by Kayelle View Post
OK, but I didn't catch that Taxi. She just mentioned no canned cream soups, although she may or may not be able to get canned chicken broth.
You are right that the OP might be able to get canned stock or broth.

Quote:
I want to make it from scratch without pre made bases because 99.9% of the time the base item people want you to use is not available in this country.
(my emphasis)
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Old 03-24-2015, 06:56 PM   #15
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Quote:
Originally Posted by Larkspeed View Post
Maybe someone here can help me.

I am looking for a good Slow Cooker recipe for chicken stew and dumplings.

Major point though I want one that DOES NOT use canned condensed cream of chicken soup.

The dumplings themselves are no big deal I can do those with my eyes closed the big thing is the chicken stew, everywhere I look they all seem to want to use canned soup as a base.

I want to make it from scratch without pre made bases because 99.9% of the time the base item people want you to use is not available in this country.

Thanks in advance
How about this
Easy one-pot chicken casserole | BBC Good Food
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Old 03-24-2015, 09:45 PM   #16
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Originally Posted by CraigC View Post
Charlie, you can use what ever dumpling recipe you like that goes well with this type of preparation. Keeping it simple, I'd go with a Bisquick based dumpling, maybe black pepper dumplings.
Charlie, the dumpling for this type of soup is made of flour, baking powder and a small amount of milk. You drop a tablespoon of the mixture on top of the liquid and cover for about 20-30 minutes. Then finish them uncovered. They are very light and you would rather eat them than the soup. Bisquick is the product that most Americans use and rely on to make these. The recipe is right on the box. And it has a circled U and a D on the box.

http://s3.amazonaws.com/gmi-digital-...732b32d230.jpg
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Old 03-25-2015, 07:13 AM   #17
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Quote:
Originally Posted by Addie View Post
Charlie, the dumpling for this type of soup is made of flour, baking powder and a small amount of milk. You drop a tablespoon of the mixture on top of the liquid and cover for about 20-30 minutes. Then finish them uncovered. They are very light and you would rather eat them than the soup. Bisquick is the product that most Americans use and rely on to make these. The recipe is right on the box. And it has a circled U and a D on the box.

http://s3.amazonaws.com/gmi-digital-...732b32d230.jpg
Thanks. What kind of dumplings are in the picture? And it looks like they were actually rolled into a ball before put in the soup, not simply "drop a tablespoon" ?



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Old 03-25-2015, 08:11 AM   #18
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Thanks. What kind of dumplings are in the picture? And it looks like they were actually rolled into a ball before put in the soup, not simply "drop a tablespoon" ?



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You make the batter and then drop them right on top of the liquid in the pot. Once you put the lid on, they fluff up like that. So light. That picture is your standard chicken soup dumpling. You add some milk to the Bisquick and mix quickly until a soft dough is formed. Then drop on the hot liquid. Simple and delicious. If they are Kosher, you should give them a try. I guarantee they will become a family favorite. Every time I make them, I would rather have the dumplings than the soup.

Go to Bisquick.com and you will see the simple recipe.
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Old 03-25-2015, 10:57 AM   #19
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Can't you use an baking soda/baking powder biscuit dough to make dumplings?
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Old 03-25-2015, 11:49 AM   #20
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My grandma's dumplings:


2 c flour
1/2 tsp salt
2/3 c milk
4 tsp baking powder
1 beaten egg


Method:
1. Sift dry ingredients.
2. Add egg and milk. Mix until flour mixture is moist.
3. Drop by Tbsp into hot soup. Cover and simmer for 12-15 minutes.
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Looking for Chicken Stew and Dumplings Recipe Maybe someone here can help me. I am looking for a good Slow Cooker recipe for chicken stew and dumplings. Major point though I want one that DOES NOT use canned condensed cream of chicken soup. The dumplings themselves are no big deal I can do those with my eyes closed the big thing is the chicken stew, everywhere I look they all seem to want to use canned soup as a base. I want to make it from scratch without pre made bases because 99.9% of the time the base item people want you to use is not available in this country. Thanks in advance 3 stars 1 reviews
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