CHICKEN DUMPLING SOUP
A well rounded chicken soup with delicious chicken and herb dumplings.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 16
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
- In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
- In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
- Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g
HEALTHY CHICKEN DUMPLING SOUP
My husband was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chunks of chicken and thick chewy dumplings provide plenty of comforting flavor. -Brenda White of Morrison, Illinois
Provided by Taste of Home
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken until no longer pink. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender., Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and mix well., Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 363 calories, Fat 4g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 900mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 4g fiber), Protein 42g protein.
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.
CHICKEN DUMPLING SOUP
Steps:
- In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
- Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
- Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
CHICKEN TORTILLA DUMPLING SOUP
Dumplings without mixing dough, rolling out and cutting? Yes indeed. This recipe starts with homemade chicken soup. However to save time, you might just start with low-fat chicken broth and contine with step 3. This recipe was posted on the TOH bulletin board by Wolverine.
Provided by Lorraine of AZ
Categories Chicken
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken, onions half the celery, salt, pepper and thyme. Cover with water and bring to a boil. Reduce heat to low and simmer (covered) for 1 hour.
- Take the chicken out of the pot and remove the meat from the bones (reserve). Place bones back in the pot and continue cooking for 1 hour longer.
- Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer.
- Cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. Add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. Soup may be served with additional flour tortillas which have been warmed in the oven.
- Note: AlabamaNeeNee, of the TOHBB, suggests using the above recipe as basis for her chicken and dumplings. She does it this way: In step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. She suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. Continue with the recipe.
Nutrition Facts : Calories 535.3, Fat 26.3, SaturatedFat 7.3, Cholesterol 103.5, Sodium 1163.3, Carbohydrate 40.6, Fiber 3.5, Sugar 3.6, Protein 32
CHICKEN SOUP WITH DUMPLINGS
Light but nourishing soup so good for a rainy day!
Provided by marinafood
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Gently fry the onion in olive oil untill translucent
- Add crushed garlic, followed by vegetables and cook for a five minutes
- Pour the chicken stock, bring soup to the boil, reduce the heat and simmer for 15 minutes or until the vegetables are cooked
- Meanwhile, mix all the ingredients for the dumplings. You will end up with sticky batter.
- Rinse a teaspoon under cold water. It will help the batter to come off the spoon more easily.Dip a teaspoon of batter into the pot with simmering soup and let it fell off the spoon. Repeat the process with the remaining batter.
- When the dumplings float to the top of the soup, simmer another minute until ready. Check seasoning with salt and pepper and serve sprinkled with herbs.
CHICKEN AND DUMPLING SOUP
Make and share this Chicken and Dumpling Soup recipe from Food.com.
Provided by Mommie Cooks
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
- In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
- Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
- While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.
Nutrition Facts : Calories 380.8, Fat 11.5, SaturatedFat 4, Cholesterol 58.7, Sodium 741.2, Carbohydrate 43.1, Fiber 2.5, Sugar 4.9, Protein 24.6
YUMMY CHICKEN AND DUMPLING SOUP
Chicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. -Morgan Byers, Berkley, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat., In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer., Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.
Nutrition Facts : Calories 353 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1111mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
HEALTHY CHICKEN AND DUMPLINGS
Trying to serve your family healthier dinners? Using skinless chickens, skimmed low-sodium chicken broth, and low-fat milk makes our take on chicken and dumplings more nutritious than the traditional variety but no less delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.
- Add butter to pot; when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.
- Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.
- Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.
Nutrition Facts : Calories 442 g, Cholesterol 126 g, Fat 12 g, Fiber 4 g, Protein 40 g, Sodium 810 g
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