GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
CHICKEN NOODLE SOUP AND DUMPLINGS
The fluffiest, biggest soup dumplings you'll ever fall in love with floating in your favorite canned soup. This recipe has been passed down through my family for generations.
Provided by Kitcharen
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
- Combine your dry ingredients in a medium sized mixing bowl.
- Stir lightly to mix, being careful not to lose any over the side.
- Create a hollow in the middle of your dry ingredients.
- Add your milk to the hollow.
- Add your oil to the milk.
- Using a fork, mix the ingredients until a sticky dough is formed.
- Do not overmix.
- When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
- Quickly cover the pot with the tight fitting lid.
- Reduce the heat to medium and cook for 10 minutes.
- NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
- After 10 minutes, remove from heat and serve.
- Dumplings will be very hot.
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
CHICKEN NOODLE & DUMPLING SOUP
Make and share this Chicken Noodle & Dumpling Soup recipe from Food.com.
Provided by CJAY8248
Categories < 4 Hours
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, put chicken pieces, broth, parsnips, carrots, celery, onions and salt and pepper. Add water to cover chicken, if necessary.
- Bring to a boil, then reduce heat and simmer for 1 hour. Add frozen peas.
- Mix Bisquick and cream together. Drop by spoonfuls onto boiling soup. Reduce heat, cook for 10 minutes, uncovered. Cover and cook 10 minutes more or until dumplings are done.
- Meanwhile, cook 2 cups egg noodles in boiling, salted water 8-10 minutes or to desired doneness. Drain.
- Remove dumplings to a plate with a slotted spoon. In each soup bowl, place some of the noodles. Top with 2 pieces of the chicken and some of the soup. Add 2 dumplings to each bowl and garnish with parsley, if desired.
Nutrition Facts : Calories 868.4, Fat 44.3, SaturatedFat 13.8, Cholesterol 208.5, Sodium 1229.7, Carbohydrate 62.3, Fiber 3.9, Sugar 10.8, Protein 51.9
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