CHICKEN SOUP WITH DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
- Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.
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 AND CORNMEAL DUMPLINGS
Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 8h15m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
- Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
- If using low-heat setting, turn to high-heat setting (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. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
- Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.).
Nutrition Facts : Calories 530.9, Fat 23.6, SaturatedFat 5, Cholesterol 80.3, Sodium 399.2, Carbohydrate 53.5, Fiber 5.6, Sugar 8.4, Protein 28.9
CROCK POT CHICKEN STEW WITH CHEDDAR CORNMEAL DUMPLINGS
I got this recipe from MSN Lifestyles and couldn't find this recipe posted on here. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version.
Provided by cyaos
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
- Place chicken on top of the vegetables.
- In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
- Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
- Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
- In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
- Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.
Nutrition Facts : Calories 449.6, Fat 26.2, SaturatedFat 9.2, Cholesterol 137.4, Sodium 739.5, Carbohydrate 25.8, Fiber 2.6, Sugar 2.9, Protein 26.9
CHICKEN SOUP WITH BUTTERMILK DUMPLINGS
Steps:
- Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
- Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
- Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
- In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.;
- Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough.
- Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
Provided by Robin Miller : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
- Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
- Serve soup with dumplings.
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.
More about "chicken soup with cornmeal sage dumplings food"
CHICKEN SOUP WITH CORNBREAD DUMPLINGS RECIPE - PILLSBURY.COM
From pillsbury.com
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 SOUP WITH CORNMEAL SAGE DUMPLINGS - FOOD NETWORK
From foodnetwork.co.uk
CHICKEN WITH CORNMEAL DUMPLINGS RECIPE - FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hr 45 minsCategory Chicken
- 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 AND HERBED CORNMEAL DUMPLINGS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Category ChickenServings 6Total Time 40 mins
- 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.
- Whisk together cornmeal, baking powder, baking soda, and remaining 1/2 cup flour and 1/4 teaspoon salt in a medium bowl. Cut remaining 2 tablespoons butter into flour mixture with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, parsley, and tarragon, stirring just until dough is moistened.
- Heat Dutch oven over medium. Drop dumpling dough by tablespoonfuls 1/2 to 1 inch apart into chicken mixture. Cover and cook until dumplings are done and dry to the touch, 15 to 20 minutes. Serve immediately.
CHICKEN AND CORNMEAL DUMPLING SOUP - MEL AND BOYS KITCHEN
From melandboyskitchen.com
Estimated Reading Time 3 mins
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS RECIPE ...
From recipes.sparkpeople.com
3/5 (2)Calories 378 per servingServings 4
EASY CARIBBEAN CORNMEAL DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
CALORIES IN CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS ...
From recipes.sparkpeople.com
CHICKEN AND SAGE DUMPLINGS - TFRECIPES.COM
From tfrecipes.com
BEAN SOUP WITH DUMPLINGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS RECIPE
From crecipe.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
From crecipe.com
SAGE CHICKEN AND DUMPLINGS RECIPES
From tfrecipes.com
SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
BAKING SODA AND CHICKEN SOUP RECIPES (7) - SUPERCOOK
From supercook.com
GIRL MEETS FARM DUMPLING SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN SOUP WITH CORNMEAL DUMPLINGS! - AR15.COM
From ar15.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS RECIPES
From tfrecipes.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS | RECIPE | FOOD ...
From pinterest.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS | CHICKEN AND ...
From pinterest.com
CHICKEN DUMPLINGS RECIPES WITH PICTURES - COOKEATSHARE
From cookeatshare.com
10 BEST FRESH SAGE CHICKEN SOUP RECIPES | YUMMLY
From yummly.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS – RECIPES NETWORK
From recipenet.org
CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS RECIPES
From tfrecipes.com
CHICKEN & CORNMEAL DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
SAGE AND CHICKEN SOUP RECIPES (74) - SUPERCOOK
From supercook.com
CORNMEAL AND CHICKEN SOUP RECIPES (13) - SUPERCOOK
From supercook.com
CORNMEAL DUMPLINGS RECIPE FOR SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
FEAST BLOG: CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
From feast-blog.blogspot.com
CHICKEN AND DUMPLING SOUP WITH QUINOA | FOOD NETWORK ...
From crecipe.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS RECIPE
From crecipe.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS | RECIPE | FOOD ...
From pinterest.com
ROBIN'S R AND R: CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
From robinannesrandr.blogspot.com
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS RECIPE RECIPE
From crecipe.com
SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
From foodnetwork.co.uk
CHICKEN AND CORNMEAL DUMPLINGS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love