Michael Symons Chicken And Dumpling Soup Recipes

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MICHAEL SYMON'S CHICKEN-AND-DUMPLING SOUP



Michael Symon's Chicken-And-Dumpling Soup image

This looked VERY tasty and hearty from the photo. Don't turn away because of the long list of ingredients; it's simple. From the Food Network Magazine, volume two. Enjoy it on a cold night!

Provided by Ashbow

Categories     Chicken

Time 2h50m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 22

1 tablespoon unsalted butter
4 garlic cloves, minced
2 carrots, diced
1 bulb celery root, peeled and finely diced
1 turnip, peeled and finely diced
1 rutabaga, peeled and finely diced
1 onion, finely diced
1 fennel bulb, finely diced
kosher salt
4 cups white wine
1 tablespoon fennel seed, toasted
4 sprigs fresh thyme
2 bay leaves
2 1/2 lbs chicken (organic)
1 cup milk
1/2 cup chicken fat (sold in tubs at gourmet stores)
2 tablespoons chopped fresh tarragon
1/2 teaspoon ground nutmeg
fresh ground pepper
1 1/4 cups all-purpose flour
3 large eggs
1 tablespoon chopped fresh parsley

Steps:

  • Melt the butter in a 6-quart pot over medium heat.
  • Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
  • Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside in bowl.
  • About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
  • Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes.
  • Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

Nutrition Facts : Calories 563.8, Fat 30.8, SaturatedFat 9.8, Cholesterol 163, Sodium 146.3, Carbohydrate 27.1, Fiber 2.8, Sugar 3.2, Protein 22.8

CAST-IRON CHICKEN AND DUMPLINGS



Cast-Iron Chicken and Dumplings image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

1 stick (8 tablespoons) unsalted butter
2 carrots, peeled and thinly sliced
1 yellow onion, thinly sliced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
4 cups chicken stock
Two 3- to 4-pound roasted or rotisserie chickens, meat shredded (5 to 6 cups)
3 cups fresh or frozen peas
1/2 cup flat-leaf parsley leaves, finely chopped
4 tablespoons unsalted butter
1 jalapeno, seeded and minced, optional
Zest and juice of 1 lime
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon celery seeds
1/4 teaspoon kosher salt
1 cup shredded Cheddar
3/4 cup heavy cream, very cold

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
  • Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
  • Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
  • Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
  • Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
  • (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)

AVGOLEMONO



Avgolemono image

Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

Steps:

  • Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  • Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  • In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  • Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

PAP'S HAM AND DUMPLINGS



Pap's Ham and Dumplings image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 large eggs
1/4 cup whole milk
1 cup all-purpose flour
1/4 cup finely sliced chives
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 large yellow onion, sliced
8 ounces ham steak, diced
1 head white or green cabbage, sliced
1 tablespoon ground coriander
1 tablespoon crushed red pepper flakes
Kosher salt and freshly cracked pepper
One 12-ounce bottle wheat beer
1 1/2 cups turkey stock
1 cup sauerkraut
1/2 bunch parsley, roughly chopped or torn
4 tablespoons hot mustard

Steps:

  • For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
  • For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
  • Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.

PAP'S TURKEY AND DUMPLING SOUP



Pap's Turkey and Dumpling Soup image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 26

3 pounds turkey necks and backs
2 pounds turkey wings
1 large yellow or white onion, quartered
1 large carrot, thickly sliced
1/2 head celery, thickly sliced
1 head garlic, halved through the equator
1 small bunch thyme
1 small bunch parsley stems, if available
1 fresh bay leaf
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
2 gallons water
2 large eggs
1/4 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/4 cup thinly sliced chives
Kosher salt and freshly ground black pepper
1 cup flour
2 tablespoons unsalted butter
Olive oil, for drizzling
1 large onion, diced
2 large carrots, peeled and diced
6 stalks celery, diced
Kosher salt and freshly ground black pepper
1 small head Savoy or green cabbage, cored and sliced
Finely chopped dill, for garnish

Steps:

  • Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
  • Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
  • Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
  • Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.

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