Double Chicken Dumpling Soup Food

DOUBLE CHICKEN DUMPLING STOUP

Steps:

• Heat a soup pot over medium to medium-high heat with EVOO
• Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes
• Add stock to the pot, cover and bring to a boil
• Place chicken in a bowl and season with salt and pepper
• Add garlic, nutmeg, egg, bread crumbs and cheese
• Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup
• Wash up, then add the gnocchi to the pot and cook for 5 minutes
• Add peas and parsley, and cook 2 minutes more
• Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread

CHICKEN SOUP WITH DUMPLINGS

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.

CHICKEN DUMPLING SOUP

Steps:

• In a large mixing bowl, stir together 1 cup all purpose flour and 1 tsp salt. Make a well in the center, and add the egg and egg yolk, beaten. Stir together until well incorporated. Add water, 1 Tbsp at a time, and stir until dough forms a ball. Turn onto a floured surface, and add flour as needed while kneading until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.
• In a stock pot, melt the butter, and add the celery, green onions and garlic. Cook and stir for several minutes on medium heat until celery begins to become translucent. Add the chicken, cook and stir about 5-10 minutes more, until chicken is cooked through. Add stock, ginger, parsley, dill and thyme, Simmer over medium heat while preparing noodles.
• Place chilled dough onto floured surface, sprinkle flour on top, and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking). Using a knife or a pizza cutter, slice dough into long strips, gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes, cut the strips into desired lengths. I prefer about 1 1/2-2 inches long. Place the noodles into the simmering stock. Cover and cook for 15-20 minutes, or until noodles are done. Add the peas, and cook an addition 5-10 minutes. If you desire a thicker soup, dissolve the 2 Tbsp cornstarch in warm water, and stir in to soup. Cook an additional 5 minutes.

DOUBLE CHICKEN DUMPLING SOUP

Steps:

• Heat a soup pot over medium to medium-high heat with EVOO.
• Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.
• Add stock to the pot, cover and bring to a boil.
• Place chicken in a bowl and season with salt and pepper.
• Add garlic, nutmeg, egg, bread crumbs and cheese.
• Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.
• Wash up, then add the gnocchi to the pot and cook for 5 minutes.
• Add peas and parsley, and cook 2 minutes more.
• Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.
• Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.

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.

DOUBLE CHICKEN DUMPLING STOUP

Steps:

• In a soup pot, heat the olive oile over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
• Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

FLUFFY DUMPLING CHICKEN SOUP

Steps:

• Heat first four ingredients in large saucepan until vegetables are soft, around 20-25 minutes.
• Meanwhile make dumplings.
• Mix flour and salt then rub butter with fingertips until mixture resembles breadcrumbs.
• Mix in milk.
• Drop golf ball size dumplings into pot.
• Cover and simmer for 20 minutes. DO NOT LIFT LID.
• Serve hot.

CHICKEN DUMPLING SOUP

Steps:

• Bring water, chicken, carrots, celery, onion, garlic, bay leaf, stock and 1/8 teaspoon salt to a boil.
• Skim froth and reduct heat to medium-low. Simmer 20 minutes. Add thyme and bouillon granules.
• In a medium bowl, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, and cheese.
• Add butter to dumpling mixture and blend with fingertips until well incorporated.
• Add milk, and stir with a fork until a dough forms.
• Drop teaspoonfuls of dough into broth. Cover and simmer until the dumplings are cooked through, about 20 minutes.

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.