CHICKEN DUMPLING SOUP
A well rounded chicken soup with delicious chicken and herb dumplings.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 16
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g
CHICKEN AND DUMPLINGS
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
TRADITIONAL CHICKEN DUMPLING SOUP
This soup with light dumplings always brings positive comments. I like to fix it to take to those who are ill. -Tami Christman, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil., In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken. , Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1091mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
MOM'S CHICKEN DUMPLING SOUP RECIPE
A comforting soup that is simple to make. The dumplings are like homemade noodles but without all the fuss of rolling them out. Perfect served when its cold outside.
Provided by RecipeTips
Time 1h30m
Number Of Ingredients 14
Steps:
- Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed. Chicken is cooked when skin begins to curl. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Add onions, celery, carrots, potatoes and soup base to broth and bring to a boil. Add chicken and cook until vegetables are tender. Salt and pepper to taste.For dumplings, beat egg. Add remaining ingredients. Mix and drop by teaspoons into broth. Bring soup to a light boil. Soup must be boiling to cook dumplings properly. Cook about 15-20 minutes.
EASY CHICKEN DUMPLING RECIPE
This creamy soup is filled with fluffy dumplings, tender chicken and an enticing aroma! It will taste like a simmering soup that has cooked all day, BUT we'll take a shortcut or two. This hearty chicken soup has great flavor! It is so good everyone will want seconds!
Provided by Deb Clark
Categories Soups and Stews
Time 45m
Number Of Ingredients 14
Steps:
- If you're using rotisserie chicken, pull meat from the bones, remove skin and dice or shred. You'll want about 1 1/2 cups chicken meat.
- Using a large pot, heat the olive oil & butter over medium heat. When the oil is hot, add the onions, carrots, celery, red pepper flakes & thyme. Sauté' until the vegetables are soft stirring often - about 5-6 minutes.
- Increase temperature to medium-high heat and sprinkle the flour over the mixture. Continue to cook for another minute.
- Slowly pour in the chicken stock. As the mixture comes to a boil it will thicken. Add in the shredded chicken. Lower the heat to medium low.
- Test for seasonings. If needed add salt at this time to taste.
- Open the can of biscuits - remove three biscuits and slice into strips or a small dice. Keeping in mind they will triple in size when they are cooked. Sprinkle them over the top of the soup in one even layer (very important!), do not stack them on top of each other. Cover & simmer for 15-20 minutes until the biscuits are cooked thru.
- The rest of the biscuits....you guessed it! Cook according to package directions and serve them with your meal.
Nutrition Facts : Calories 340 kcal, Carbohydrate 15 g, Protein 15 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 1656 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN & DUMPLINGS
Enjoy a hearty, Southern classic meal tonight with this easy chicken and dumplings recipe. This classic dish gets its smooth, creaminess from cream of celery or chicken soup
Provided by Paula Deen
Categories classics cold weather comfort food family southern cooking winter
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Chicken:
- Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
- Dumplings:
- Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
- Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.
CHICKEN DUMPLING SOUP
Steps:
- In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
- Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
- Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
CHICKEN AND DUMPLING SOUP (RICHARD SIMMONS) RECIPE - (5/5)
Provided by MandyMey
Number Of Ingredients 13
Steps:
- 1. Put 4 cups of water on high. 2. Once the water starts to boil, put the chicken breasts in, partially cover, and let simmer on low. 3. While the chicken cooks (for about 15 minutes), chop the vegetables. 4. After 15 minutes, remove the chicken and let cool on a plate (doesn't need to be completely cooked as it will be added later) 5. Measure out 1/4 cup of all purpose flour in small bowl and slowly add the chicken stock to prevent clumps. 6. Pour out the water from the chicken and add in 2 1/2 cups of chicken stock (remaining amount). Heat on high. 7. When the chicken stock begins to boil, add the chopped vegetables. Keep on medium heat. 8. Tear apart the cooled chicken into small strips or chunks. 9. Stir the flour/broth mixture into the chicken stock and veggies on the stove. (It should start to thicken) 10. Add the chicken. 11. In a medium bowl, combine the whole wheat pastry flour, baking powder, parsley, onion powder and garlic powder. Stir in the milk just until moistened. Drop by tsp into the simmering broth. (They will puff up a lot while cooking) 12. Cover the pot tightly and let simmer for 15 minutes. (Original recipe: http://www.food.com/recipe/Low-Calorie-yet-Delicious-Chicken-and-Baby-Dumplings-124658) To make lower in calories, vegan or vegetarian, you can replace the chicken with more dumplings, larger chopped vegetables, or cubed potatoes. Enjoy! Serving size: 1 cup (makes about 7)
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- In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).
- Into the same pot, pour in 6 cups chicken broth and 6 cups water along with 1 Tbsp salt and all of your chopped potatoes. Bring to a boil then cook 10 minutes, or until potatoes are nearly done.
- Meanwhile, make your dumplings: Sift 2 cups flour, 1/2 tsp salt and 1/4 tsp sugar into a medium bowl. P.S. I measured 2 cups flour before sifting - scoop it into the measuring cup, then scrape off the top for an accurate measurement. Make a well in the center and add 2 eggs with 1 Tbsp sour cream. Fold together with a spatula. Your dough will look like scraps of cloth. Pour in 6 Tbsp melted butter and stir/ knead with spatula until butter is well incorporated and dough is uniform in texture and color. It should be very soft but won't stick to your hands.
- Transfer dough to a smooth cutting board. Separate your dough into two pieces, roll each piece into a long slim log and cut thin slices from each log. Don't cut them too big since they expand in the soup. You want them to be small and bite-sized. The dough should not stick to the knife or cutting board because of all the butter in it.
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