Tag: broth

Old Fashioned Chicken and Dumplings
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Chicken and dumplings is the ultimate comfort food.

A whole chicken simmered to tender perfection with veggies and seasonings. Simple dumplings, made with pantry ingredients are simmered in the broth until plump and tender.

Chicken and dumplings is easy to make from scratch and will be requested again and again.
Homemade Chicken and dumplings is good ol’ comfort food at its best.

Making chicken and dumplings from scratch is easy, most of the time is spent simmering.

The broth is so flavorful, the chicken is incredibly tender, and the simple dumplings are made with pantry ingredients.
Ingredients for Chicken and Dumplings

The Broth

This is a simple broth made with a whole chicken and vegetables. Onions and carrots add flavor. Use a large onion and leave the skin on to add extra color to the broth. You can add your favorite herbs, such as bay leaf, a pinch of poultry seasoning, and fresh parsley.

We like to eat the veggies as a side dish, but feel free to chop the carrots & celery and add them back into your broth.

How to Make Dumplings

It’s so easy to make dumplings from scratch with basic ingredients (and doesn’t take much longer than making them with Bisquick). Flour, shortening, milk, baking powder, and salt are combined to make the dumplings.

Don’t worry about making the dumplings perfect; it doesn’t matter how they’re cut as long as the dough is rolled to about 1/8-inch thick. This gives the dumplings the perfect consistency.

Sometimes, I like to thicken the broth with a little bit of cornstarch. Mix an equal amount of water and cornstarch in a small bowl. After the dumplings have cooked add the slurry a little bit at a time until the broth has reached the desired consistency.

How To Make Old Fashioned Chicken and Dumplings
1. Cut the chicken and add all the broth ingredients to a large pot. Simmer.
2. Prepare the dumplings (recipe below).
3. Remove chicken from the broth. Discard the bones and skin and chop the meat.
4. Add dumplings to broth and simmer.
5. Add the chicken to the broth. Thicken with optional cornstarch.
This will keep in an airtight container in the refrigerator for 3-4 days. If freezing, it is best to freeze without the dumplings. They will become soggy. It is best to freeze the chicken and the dumplings separately.

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Old Fashioned Chicken and Dumplings

Old fashioned chicken and dumplings is a family favorite meal that is comforting and delicious.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

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In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).

Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.

Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.

Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.

Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.

To Make the Dumplings

Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.

Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).

Knead a few times on a floured surface until dough is smooth.

Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.

Cook in broth as directed above.

Carrots and celery can be served on the side or chopped and added to the broth along with the chicken.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Calories: 464 | Carbohydrates: 32g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 322mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4060IU | Vitamin C: 4.4mg | Calcium: 77mg | Iron: 2.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 8, 2024
Broccoli Cheese Soup
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This Broccoli Cheese Soup recipe can be made in about 20 minutes!

Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.

A Cozy 20 Minute Meal

Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.
- Move over Panera; this broccoli soup is as easy as it is delicious.
- It needs few ingredients, this homemade soup is extra flavorful.
- And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
- This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
How to Make Broccoli Cheese Soup
1. Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
2. Remove some of the veggies and blend the soup.
3. Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.
Ingredient for Broccoli Soup
- Onion & Carrot – Onion and carrot add flavor to this soup.
- Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
- Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
- Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
- Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
Tips
- When adding broccoli, use the broccoli stems as well.
- If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
- Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
- Just like when making cheese sauce, remove the add the cheese once the soup is removed from the heat. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.
Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. This soup will keep in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Cozy Soups

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4.99 from 269 votes↑ Click stars to rate now!
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20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

If using the broccoli stem, peel or cut off the tough outer end.
To make this soup vegetarian, replace chicken broth with vegetable broth.

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 20, 2023
How to Make Gravy
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This recipe will show you, step-by-step, how to make gravy perfect for any meal.

This recipe is made with drippings, broth, and a handful of savory seasonings for a rich and delicious topper.

Savory & Smooth Homemade Gravy
- This homemade gravy can be made with chicken, turkey, or roast beef drippings.
- Smother mashed potatoes, stuffing, dinner rolls, and of course, roast turkey.
Ingredients for Homemade Gravy

Drippings – (aka FAT): Fat comes from the meat drippings if you have them (or see substitute). Use a gravy separator to separate the broth from the fat. Scrape up the flavorful bits (aka fond) from the pan.

Flour – This is the binder that makes the gravy thick and creamy.

Broth – Use the juices from the meat and add boxed or canned broth to top it up if you don’t have enough.

Seasonings – Poultry seasoning is my go-to, it adds a savory flavor. Fresh poultry herbs like parsley, sage, and thyme are often packaged together and can be cooked in the gravy in step 5. (remove before serving.)

Optional – A dash of Kitchen Bouquet or browning sauce will create a deeper, darker brown color and add a little flavor if you’d like. A pat of garlic herb compound butter can be swirled in at step 6 if desired. Sauteed mushrooms and caramelized onions will also add savory flavor to homemade gravy!

How to Make Gravy
1. Pour meat drippings through a sieve (or cheesecloth) and let the fat separate from the drippings.
2. Cook ½ cup of the fat (add butter if necessary) with flour and poultry seasonings until the flour begins to brown (this is the roux).
3. Slowly whisk in the liquid (drippings or broth) and bring the gravy to a boil, constantly whisking (this removes the lumps).
4. Add optional fresh herbs (per recipe below). Boil and whisk for another 1-2 minutes.
5. Remove fresh herbs, taste gravy, season with salt and pepper, and serve.
Roux: A roux is used to thicken sauces, soups, and gravies and keeps them from becoming lumpy. It’s equal parts flour and fat (butter or meat drippings), and in this recipe, we brown it a little bit to add extra flavor.

Slurry: A gluten-free gravy can be made by replacing a roux with a slurry, which is a mixture of equal parts cold water and cornstarch. Once the slurry is smooth, it’s poured into a hot liquid to thicken it.

Storing Homemade Gravy
- Homemade gravy can be made up to 2 days in advance and kept in the refrigerator. Reheat it on medium-low heat while whisking until it’s loose and heated through.
- Keep leftover gravy in a covered container in the refrigerator for up to 4 days. Whisk while reheating on the stovetop.
- Freeze in zippered bags for up to 4 weeks. Thaw overnight or in a saucepan on medium-low heat.
Ways to Use Gravy

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5 from 18 votes↑ Click stars to rate now!
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How to Make Gravy

This step-by-step guide will ensure you make perfectly flavorful (and lump-free) gravy every time!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Once your meat is cooked, transfer it to a plate to rest. Use the moisture from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.

Allow the drippings to rest for a few minutes so the fat and drippings separate. Spoon ½ cup of the fat into a medium saucepan (add butter if you don’t have enough fat).

Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly.

Gradually add the liquid (drippings and/or broth), whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.

Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.

Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.

When spooning 1/2 cup of the fat into a saucepan, skim the remaining fat and discard or set aside in case you want more.
If you do not have enough fat, add unsalted butter to make the total amount of fat 1/2 cup.
If you do not have enough juices/drippings from the meat, add additional broth (canned, boxed, or homemade).
Optional: ½ teaspoon onion powder or ¼ teaspoon garlic powder can be added to the flour when cooking in the fat. I love to add ½ teaspoon poultry seasoning to my gravy.

Calories: 90 | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 296mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 7, 2023