CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
CHICKEN SOUP WITH POLENTA DUMPLINGS
Simple ingredients make this unusual chicken soup simply wonderful. Perfect on a cold day.
Provided by Teresa
Time 3h15m
Yield 10
Number Of Ingredients 16
Steps:
- Combine water, chicken, onion, carrot, celery, poultry seasoning, and salt for soup in a large pot; bring to a boil. Reduce heat to low and simmer for 2 1/2 hours. Discard vegetables. Remove chicken to a plate and allow to cool. Keep broth warm while you make the dumplings.
- Mix flour, cornmeal, milk, Parmesan cheese, parsley, egg, baking powder, and 1/4 teaspoon salt for dumplings in a bowl.
- Return chicken broth to a slow boil.
- Meanwhile, remove and discard skin and bones from chicken leg quarters. Shred chicken and set aside.
- Add shredded chicken to the boiling broth. Drop teaspoonfuls of dumpling mixture into the broth. Cook at a low boil until dumplings are cooked through, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 10.3 g, Cholesterol 100.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 26.2 g, SaturatedFat 2.4 g, Sodium 334.1 mg, Sugar 1 g
SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS
I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.
Provided by Crafty Lady 13
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine 11 soup ingredients in slow cooker.
- Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
- Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
- Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
- At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
- Cover and cook for 30 minutes (do not lift cover).
- Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.
CORNMEAL DUMPLINGS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
- Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.
YOSEMITE CHICKEN STEW WITH CORNMEAL DUMPLINGS (LOW FAT)
Real comfort food that is good for you! How good is that? Warming and homey and kinda makes you want to snuggle into your flannel P.J.'s. I always add a bit of powdered chicken soup base to give it that final flavor boost.
Provided by Annacia
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
- Remove chicken and vegetables from broth. Strain broth.
- Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
- Mix cornstarch with 1 cup cooled broth.
- Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
- Add basil, peas, and reserved vegetables to sauce; stir to combine.
- Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
- For the dumplings:.
- Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
- Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
- Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.
Nutrition Facts : Calories 451.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 69, Sodium 831.8, Carbohydrate 59.2, Fiber 6.8, Sugar 9, Protein 37.3
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CHICKEN SOUP WITH CORNBREAD DUMPLINGS RECIPE - PILLSBURY.COM
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4.5/5 (5)Category EntreeServings 4Total Time 50 mins
- In Dutch oven, combine chicken, celery, carrots, onions, pesto sauce mix and broth; mix well. Bring to a boil. Reduce heat to low; cover and cook 10 minutes.
- Meanwhile, in medium bowl, combine flour, cornmeal and baking powder; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened.
- Drop dumpling dough by rounded tablespoonfuls onto boiling soup. Cover; cook 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.
CHICKEN STEW WITH CORNMEAL DUMPLINGS - BETTER HOMES …
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5/5 (6)Total Time 40 minsServings 6Calories 510 per serving
- In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
- Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
- Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.
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3.3/5 (3)Total Time 4 hrs 15 minsCategory Healthy Chicken For Two RecipesCalories 369 per serving
- Combine carrots, celery, corn, onion, garlic, rosemary and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker (see Tip). Top with chicken. Pour broth over mixture in cooker.
- Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
- If using Low, turn to High (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.
- Prepare dumpling dough: Stir together 1/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder and dash salt in a medium bowl. Combine 1 egg white, 1 tablespoon fat-free milk and 1 tablespoon canola oil in a small bowl. Add egg mixture to flour mixture; stir just until moistened.
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- Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.
- Line a baking sheet with parchment paper. In a large bowl, combine the flour, cornmeal, salt and baking soda. In a small bowl, whisk together the egg, buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and combine with a spatula. Using two spoons or a scoop, scoop golf ball–sized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them. Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.
CHICKEN IN A POT WITH CORNMEAL-HERB DUMPLINGS RECIPE ...
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Servings 8Calories 346 per serving
- Cut each onion into 4 wedges, leaving roots and skin intact. Combine the onions and next 11 ingredients (onions through garlic) in a large Dutch oven or stockpot, and bring to a boil. Reduce heat, and simmer, uncovered, for 1 1/2 hours or until chicken is done and vegetables are tender. Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
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- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and red pepper and cook until soft, about 5 minutes. Add garlic and cook one minute more.
- Add chicken stock, corn, tomatoes with green chilies, chicken, chili powder, cumin, and salt and pepper and stir to combine.
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- Remove the skin and bones from the rotisserie chicken and discard. Shred the meat and set aside until ready to add to the soup.
- Add the milk and butter to a microwave-safe measuring cup and microwave for about 90 seconds, until butter melted.
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5/5 (1)Total Time 1 hr 20 minsCategory Soups And StewsCalories 371 per serving
- In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium high. Season chicken with salt and pepper, add to pot and cook, stirring occasionally, until browned on all sides, about ten minutes. With a slotted spoon, transfer chicken to a medium bowl.
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Reviews 6Category Soups And StewsServings 6Estimated Reading Time 6 mins
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- Melt 2 tablespoons of the butter in a Dutch oven over medium-high. Add carrots, celery, and onion; cook, stirring occasionally, until onions are tender, 5 to 6 minutes. Add 2 tablespoons of the flour; cook, stirring occasionally, 1 to 2 minutes. Add broth, bay leaf, and 1/2 teaspoon of the salt; bring to a boil. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Stir in chicken. Remove Dutch oven from heat.
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