Creamy Chicken Dumpling Soup Food

CREAMY CHICKEN DUMPLING SOUP

Steps:

• Melt the butter over medium high heat in a large stock pot or dutch oven. Once the butter has melted, add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the veggies are crisp tender. Add the garlic and sauté 1 minute longer.
• Add the chopped chicken, ½ tsp salt, and ¼ tsp pepper to the vegetables. Cook and stir for 5-7 minutes, or until chicken is no longer pink and cooked through.
• Sprinkle the flour over everything. Cook and stir for 1 minute. Lower the heat to medium low. Slowly add the broth to the pot, about 1 cup at a time, stirring constantly. Once all the broth has been added, stir in the remaining ¼ tsp salt, ¼ tsp pepper, parsley, onion powder, garlic powder, and thyme.
• Pour in the evaporated milk and peas. Stir to combine. Cook until the soup is thickened, about 5 minutes. Simmer gently, stirring occasionally, while the ingredients are mixed together for the the dumplings.
• For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.
• Use a small spoon to scoop up a dumpling ball less than 1 tablespoon (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used. Gently stir occasionally to rotate the dumplings and cook for 10-12 minutes, uncovered, or until the dumplings are cooked through.

CREAMY CHICKEN AND DUMPLING SOUP

Steps:

• Combine chicken, broth and vegetables in a large saucepan and bring to boil.
• Reduce heat and simmer, covered, for 10 minutes.
• Stir in gravy and herbs and bring to boil again.
• Stir together Bisquick and water.
• Drop by tiny 1/2 teaspoonful onto soup.
• Cover and cook for 10 minutes more.

EASY CREAMY CHICKEN DUMPLING SOUP

Steps:

• Simmer the carrots, onion and celery in the chicken broth until soft.
• Add the corn, peas, salt, pepper, poultry seasoning and chicken.
• Add the cream soups and mix well over medium heat until incorporated.
• Simmer for 30 minutes.
• For the dumplings, mix the egg, milk, and melted butter.
• Add to the flour and add salt, pepper and parsley.
• It will make a thick sticky batter.
• Drop by spoonfuls into the simmering soup.
• Cover and simmer for 15 minutes,
• Do not allow soup to boil.
• Serve in large bowls.

CREAMY CHICKEN AND DUMPLINGS

Steps:

• In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
• In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

CREAMY CHICKEN & DUMPLINGS

Steps:

• Spray a frying pan with cooking spray then heat on medium. Add the chicken & sprinkle with salt & pepper. Cook until the chicken is cooked through, roughly 5-7 minutes.
• Meanwhile, pour the water into a large pot then add the bouillon, butter & spices. Add in the cooked chicken & 3 tbsp of the can milk to the broth then simmer over medium-low heat.
• Mix the Bisquick, rest of the can milk, & spices together until it forms a sticky dough. (You may need to add a 1 or 2 tbsp of water to make it the right consistency).
• Turn the heat up slightly then using a small spoon drop small amounts of dough into the soup to form dumplings. Continue to drop in dough, stirring occasionally, until it is all gone.
• Turn the heat back done to low & simmer for 25-30 minutes or until the dumplings are cooked through.