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 easy recipe for Chicken and Dumplings is the ideal comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that's both simple to make and shockingly easy to lose yourself in for a moment or two.
Provided by Joanna Cismaru
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
- In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
- While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
- Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
- Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.
Nutrition Facts : Calories 303 kcal, Carbohydrate 30 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 361 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN AND DUMPLINGS
Your family will love these Easy Chicken and Dumplings
Provided by The Southern Lady
Categories Main Course
Number Of Ingredients 7
Steps:
- Chicken Instructions
- Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
CHICKEN SOUP FOR THE SOUL
This is a wholesome soup that cures all ails, including Hangover, Colds/Flu and Depression. There a million varieties, but this is mine...
Provided by Jana Steinhagen
Categories One Dish Meal
Time 2h26m
Yield 2 liter, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
- The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
- This is brought to a simmer and the foam skimmed of as it rises to the top.
- After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
- This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
- After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
- Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
- Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
- Enjoy!
CHICKEN AND DUMPLING SOUP
Steps:
- For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
- Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
- Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
- Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
- Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
- Serve, garnishing with fresh parsley.
CHICKEN BROTH SOUP, MUSHROOMS WITH WILD RICE DUMPLINGS
This is a great light broth soup with cremini mushrooms, scallions, chicken and topped with wild rice dumplings. This is an easy soup and is perfect when you have some of that leftover rotisserie chicken. It's light, but offers lots of flavor and very comforting. Serve with a side salad, these are my favorites; Recipe #384938, recipe #387014 and this dressing on your favorite greens recipe #401158. NOTE: This recipe really works best with 100% pure wild rice, not a blend. The flavor is just so much different.
Provided by SarasotaCook
Categories Clear Soup
Time 30m
Yield 4-6 Individual Soup Servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rice -- Cook the wild rice according to directions. Then let cool.
- Broth -- Heat up the broth in a large deep sauce pan. I use a pan rather than a pot so you can add more dumplings, a pot limits the amount of dumplings you can cook at one time. Add the mushrooms, chicken, scallions, garlic, and pepper. Just simmer on low heat while you make the dumplings. The mushrooms will become tender in about 5-7 minutes.
- Dumplings -- In a medium size bowl, add in the flour, baking powder, salt and mix well. Then add in the eggs, milk and parsley and mix. Fold in the rice and lightly mix to combine.
- Cook the Dumplings -- Bring the heat up to medium, not boiling, but just under boiling. Spoon the dumplings in (1 heaping tablespoon) into the simmering broth, one at a time. Try not to get them to close to one another. TIP: If the dumplings stick to the spoon, just dip the spoon in hot water, the dumpling should come right off. After all the dumplings are all added, cover and cook for about 3 minutes. Remove the lid and flip the dumplings over. Recover and cook another 2-3 minutes until they are floating and firm.
- Serve -- Just enjoy. A bowl of the broth, mushrooms, chicken and scallions topped with a couple of the dumplings. Nothing else needed. A side salad and what a nice warm comforting easy dinner. ENJOY!
Nutrition Facts : Calories 378.5, Fat 8.6, SaturatedFat 2.7, Cholesterol 71.5, Sodium 1195.1, Carbohydrate 54, Fiber 2, Sugar 8.4, Protein 20.1
CHICKEN SOUP FOR THE SOUL WITH RICE AND DUMPLINGS
It's that time of year again to make a big pot of chicken soup. Body-warming, delicious and filling, this recipe is a cinch to pull together. Use leftover cooked chicken or turkey for an easy meal.
Provided by COOKGIRl
Categories Poultry
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- *NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
- In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
- Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
- Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
- Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
- Adjust seasoning before serving. Say a blessing and open wide.
Nutrition Facts : Calories 598.4, Fat 25.7, SaturatedFat 12.2, Cholesterol 205.4, Sodium 823.2, Carbohydrate 55.3, Fiber 3.4, Sugar 9, Protein 34.6
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- Season both sides of chicken breast with kosher salt and black pepper. In a dutch oven or soup pot over medium/high heat, add 2 tbsp olive oil. Sear both sides of chicken until a browned crust forms (about 4 minutes each side). Once seared, remove from pot and set aside.
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