COCONUT CURRY DUMPLING SOUP
Pair frozen dumplings or pot stickers with a curry and coconut infused broth, plus a colorful mix of veggies, for a speedy, satisfying supper.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
- Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.
Nutrition Facts : Calories 400, Fat 26 grams, SaturatedFat 15 grams, Cholesterol 50 milligrams, Sodium 914 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 18 grams
LIGHT AND FLUFFY DUMPLINGS
Nice side dish instead of potatoes.
Provided by TBSP Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, baking powder and salt. Make a well in the center.
- Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended.
- Drop by tablespoons into boiling broth or gravy. Cook 10 minutes uncovered. Cover pot and cook another 10 minutes. DON'T PEEK. That's the secret to light and fluffy dumplings!
Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g
HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
DUMPLING SOUP
My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.
Provided by KB COUNTRYGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
- Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
- When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g
DUMPLINGS
Make and share this Dumplings recipe from Food.com.
Provided by Christine Bettiga
Categories Healthy
Time 25m
Yield 16 Dumplings
Number Of Ingredients 5
Steps:
- Mix together in a bowl the flour, salt and baking powder.
- Bring to just a simmer in a small saucepan the butter and milk.
- Add the milk mixture to the dry ingredients.
- Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
- Divide the dough into about 16 small puffy dumplings.
- Roll each piece of dough into a small rough ball.
- Gently lay the formed dumplings on the surface of your stew or soup.
- Cover and simmer for 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 86.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.9, Sodium 167.5, Carbohydrate 12.8, Fiber 0.4, Protein 2.1
CHICKEN AND DUMPLINGS
This easy recipe for Chicken and Dumplings is the ideal comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that's both simple to make and shockingly easy to lose yourself in for a moment or two.
Provided by Joanna Cismaru
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
- In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
- While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
- Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
- Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.
Nutrition Facts : Calories 303 kcal, Carbohydrate 30 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 361 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY DROP DUMPLINGS FOR SOUPS AND STEWS
This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.
Provided by Diana Rattray
Categories Dinner Lunch Ingredient Soup
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Sift the flour, baking powder, and salt together in a large bowl.
- Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
- Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
- Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
- Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
MILK DUMPLING SOUP
Here is an oooold family recipe. I found the measurements on my blog. I haven't made it in so long, I think it will be my mothers day lunch. Its unusual, but if you have grown up with it, it is the ultimate comfort food. I am having trouble copying my image. See the whole recipe with pictures...
Provided by Linda Mericle
Categories Other Soups
Time 25m
Number Of Ingredients 5
Steps:
- 1. First, in your soup pot, heat the milk on low heat, with half the butter in it. While that heats, in a mixing bowl, put 1 1/2 cups flour. Add the salt in with a fork or whisk. Make a well in the middle and into this crack the eggs.
- 2. Mix the eggs in, starting in the middle and gradually incorporating in the flour from around the sides. You want the dough to be pretty sticky. But you can add up to 1/4 cup more flour if you fell you must. Don't get carried away, just mix until blended. Too much mixing makes tough dough.
- 3. As the milk comes to a simmer, add spoonfuls of the dumpling dough and at this point I add the rest of the butter. Sometimes though, I forget and add it just before eating.
- 4. Try to drop them in their own little spots as opposed to on top of each other. Then let them just simmer. For about 10 minutes they simmer, with you hovering nearby, turning the heat down if it bubbles up too high. You will be amazed at the transformation! Like magic they went from pebbles of dough to puffy boulders of dumplings. Now gently lift each dumpling up with a large spoon and flip it over. They will stick to the bottom of the pan a little, but not much. (Especially if you spray with non-stick stuff first, but I usually don't remember that until its time to clean the pot).
- 5. Now put a lid on the pot and cook for another 10 minutes. If it boils up and spills over and makes a mess on your stove, you are doing it right! If you can somehow avoid the mess, crack the lid, turn down the heat, well thats great.
- 6. When you cut open a dumpling, it should be full of holes, not gummy. Even without baking soda or powder, they raise up, just from the eggs. Amazing. Sprinkle with salt and pepper, let cool and dig in. I have to go wipe up my drool now.
EASTERN EUROPEAN MILK SOUP
Steps:
- Gather the ingredients.
- Place milk and cooked rice or noodles in a saucepan. Heat to boiling.
- Portion the hot soup into 4 bowls or mugs. Dollop each with 1 tablespoon butter and season with salt and/or sugar to taste.
Nutrition Facts : Calories 331 kcal, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 0 g, Protein 10 g, SaturatedFat 10 g, Sodium 262 mg, Sugar 13 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
DAIRY FREE CHICKEN AND DUMPLINGS
A rich broth full of vegetables, tender chicken, and savory, soft dumplings. This recipe is a healthier take on the traditional classic. Made without dairy, eggs, and a gluten-free option is included.
Provided by Milk Free Mom
Categories Main Course
Number Of Ingredients 15
Steps:
- (Skip this step if you're using chicken breast.) Heat your oil in a large stockpot over medium heat. Dab the moisture off your chicken skin with a paper towel, and season with salt and pepper. Add your chicken to the pot, being sure not crowd the pan, and brown well on both sides (do this in batches if need be). When the chicken is browned, set it aside.
- Add your onions and celery to the pan, and cook until softened. Add your garlic, stirring constantly, and cook for about 1 minute. Add in your bay leaf and thyme, and your chicken and any juices from the plate. (Add in your raw chicken breast here if using.) Stir in your chicken stock.
- Cook this over a simmer for about 30 to 40 minutes. The chicken should be cooked through and come off the bone easily. Remove your chicken, discard the skins, and shred the meat off the bones. Add the meat back to the pot, and cook for about another ten minutes. Add in your vegetables and let them cook while you prepare your dumplings.
- In a large bowl, prepare your dumplings. Whisk together your flour, salt, pepper, baking powder, and parsley. Slowly stir in your chicken stock, just until the mixture is moistened. Drop dumpling batter by the spoonful into your simmering pot, and let them cook until they float to the surface. This should take about 10-15 minutes. Season with salt, pepper, and parsley to taste.
- You can thicken the broth if you'd like by creating a slurry of 1/4 cup cornstarch and 1/2 cup cold water whisked together, and add that a bit at a time to your soup until it's thickened to your liking. Check for seasoning after you've thickened.
Nutrition Facts : Calories 413 kcal, Carbohydrate 49 g, Protein 36 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 592 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
ONE-POT VEGAN DUMPLING SOUP
These vegan soup dumplings are a completely plant-based version of the classic chicken and dumplings. Homemade vegan dumplings are cooked in a flavorful mushroom broth, and sprinkled with fresh herbs. This recipe is 100% vegan and vegetarian friendly!
Provided by Delicious Everyday
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes. Add the thyme, salt and bay leaf. Cook for 1 minute. Add the vegetable broth, dried mushrooms and balsamic vinegar. Simmer for 15 minutes.
- To make the dumplings, combine the flour, salt, garlic powder, baking powder, olive oil and almond milk in a mixing bowl. Mix it together to form a loose batter.
- Turn up the heat on the broth and allow the mixture to come to a bubble.
- Roll the dumplings into large balls, roughly 1½ inches (3.5 cm), and add them to the broth. Cook for 5 to 6 minutes, turning the dumplings over halfway through the cooking time to ensure both sides get cooked evenly.
- Remove the bay leaf, and serve sprinkled with parsley.
Nutrition Facts : Calories 290 kcal, Carbohydrate 44 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, Sodium 2802 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
RABBIT AND DUMPLING SOUP RECIPE
This soup tastes like the familiar chicken and dumplings from my childhood. But instead of chicken, I used cottontail rabbit. As for the dumplings, their recipe is adapted from "Joy of Cooking"-one of the most fundamental resources for making American cuisine.
Provided by Danielle Prewett
Categories Main
Yield 4-6
Number Of Ingredients 21
Steps:
- Break the skinned rabbits down into 6 serving pieces by cutting off all four legs at the hip and shoulder joints, then cutting the body in half. Season each piece with salt and pepper.
- Heat a wide pot over medium-high heat. Add a tablespoon of cooking fat and brown the rabbit pieces, making sure to not over-crowd the pan. Work in batches and add more oil or clarified butter if needed. After each piece has browned, remove and set aside.
- Add another tablespoon of cooking oil to the pan. Once the fat shimmers, add the onion and sauté until soft and light golden in color. Add the celery, carrots, and garlic. Continue to sauté until they begin to soften. Season with your blend of herbs.
- Sprinkle two tablespoons of flour over the vegetables and toss to combine.
- Return the rabbit pieces to the pot and pour in the stock. Stir until blended.
- Increase the heat until the liquid just barely begins to bubble, then reduce it to low and maintain a gentle simmer. You can skim the scum off the top as it cooks. Cook for roughly 3 hours, or until the meat is fork-tender. Partially cover the pot while cooking so that the liquid slightly reduces to a flavorful broth.
- Use tongs to fish out each piece of rabbit. Use a fork to shred the meat off the bones. Discard the bones and place the shredded meat back in the pot.
- Pour in the heavy cream and allow it to cook for another 10 to 15 minutes uncovered. Taste and season with extra salt or pepper if needed. Use this time to make the dumpling batter following the recipe below.
- Reduce the heat to the lowest setting so that the soup is just barely simmering but not bubbling. Drop a spoonful of the dumpling dough one at a time, allowing one ball to settle before adding the next so they don't stick together. After you've added all of the dumplings, cover the pot with a tight-fitting lid. Let the dumplings steam inside for 15 minutes. Gentle heat and steam will make the softest, lightest dumplings.
- The dumplings are cooked through when they are no longer sticky, or when a toothpick comes out clean. Serve immediately while still hot.
- Herbed Dumplings
- In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate bowl, whisk together the egg and milk.
- Use a spoon and fold the liquids into the bowl of dry ingredients. Mix until combined, but don't over stir. The batter should be stiff and lumpy, almost like biscuit dough. If it isn't stiff, add a sprinkle more of flour. If it is too dry, add a tablespoon of milk.
POTATO SOUP WITH OLD-FASHIONED DUMPLINGS
Make and share this Potato Soup With Old-Fashioned Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
- Stir in potato, onion, ham, evaporated milk, and pepper.
- Bring to boiling, decrease heat.
- Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
- Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
- Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
- Using rounded teaspoonfuls, drop dumping dough onto hot soup.
- Return to boiling, decrease heat.
- Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
- If desired, sprinkle with fresh snipped parsley.
Nutrition Facts : Calories 426, Fat 15.5, SaturatedFat 5.7, Cholesterol 71.4, Sodium 300.2, Carbohydrate 52.4, Fiber 3.5, Sugar 2.2, Protein 19.8
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.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
Provided by Erica Ngao
Categories Soups
Time 2h
Yield 12 servings (3 quarts)
Number Of Ingredients 23
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.
CREAMY CHICKPEA AND DUMPLING SOUP
A creamy chickpea and dumpling soup. This comforting soup is vegan and made with simple ingredients. Plus, it's all done in just about 30 minutes!
Provided by Nourished by Caroline
Categories lunch Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Heat the vegan butter in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
- Add the carrots and celery and sauté for 1-2 minutes. Stir in the savory, thyme, turmeric and salt. Sauté for another 1-2 minutes.
- Add the broth, coconut milk and chickpeas. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 10 minutes or until the vegetables are fork-tender.
- Meanwhile, prepare the dumplings: Add the ingredients in a small bowl and stir until combined.
- Once the soup is done, spoon the dumpling dough onto the soup, then cover and cook at medium heat for an additional 5 minutes or until the dumplings are cooked.
- Serve immediately with pepper to taste. Enjoy!
JAMAICAN RED PEAS SOUP
Bring the taste of the Caribbeans to your table with our Jamaican red peas soup. It's spicy, warming, and comforting - topped with GF "spinner" dumplings.
Provided by Foodaciously
Categories Mains
Time 1h
Number Of Ingredients 15
Steps:
- Rinse the beans, add them to a pot or bowl, cover them with water, and let them soak for 2 hours or overnight.
- Drain the beans and add them to a large pot, followed by the veggie stock. Bring to a boil and simmer covered for 25 minutes.
- Then, add diced onions, carrots, yam, and sliced spring onions. Deseed the chillies, chop them thinly, and add them to soup along with allspice and coconut milk. Simmer all for 10 minutes.
- Meanwhile, mix cornmeal, rice flour, baking powder, salt, thyme, and water in a bowl. Work all into a smooth and pliable dough.
- To make the "spinners", roll a pinch of dough into a hazelnut-sized ball. Roll it into a cylinder and taper the ends, giving it a spindle shape.
- Add the dumplings to the soup and cook them for 10-15 minutes until soft, glossy, and chewy. Before serving, garnish the stew with extra thyme and spring onions.
Nutrition Facts : Calories 393 calories, Carbohydrate 74 calories, Fat 4 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 grams, Sugar 6 grams, UnsaturatedFat 3 grams
EASY DROP DUMPLINGS FOR SOUPS AND STEWS RECIPE
Learn how to make these easy drop dumplings for soups and stews recipe. Winter is a great time to cook up big pots of comforting soups and stews. And what's better than a delicious, hearty dumpling floating in your soup or stew? Not much, in our opinion.
Provided by wholesomefarmhouserecipes
Categories Soup
Time 20m
Number Of Ingredients 4
Steps:
- In a medium bowl, add the flour and salt. Stir to incorporate the dry ingredients.
- Mix in the egg and milk. Let rest 1-2 minutes.
- Make sure that the soup or stew is at a full boil. Either tear off pieces of the dumpling dough and drop into the soup or use a teaspoon to drop pieces of the dough into the soup.
- When the dumplings float, they are almost done. Continue cooking for an additional three minutes.
Nutrition Facts : Calories 198 kcal, Carbohydrate 37 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 604 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
SOUTHERN CHICKEN AND DUMPLING SOUP
Chicken and dumplings is classic comfort food, and nothing's more comforting than knowing it's assembled and ready to go in your freezer. Homemade noodles are so easy to make and will impress your family and friends.
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, mix chicken, carrot, celery and parsley.
- In small bowl, mix flour, baking powder, salt and pepper.
- In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
- In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
- To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
Nutrition Facts : Calories 221, Carbohydrate 20.9 g, Cholesterol 49 mg, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 3.2 g, ServingSize 4 servings (1 1/2 cups each), Sodium 1087 mg, TransFat 0 g
HOW TO MAKE MILK SOUP
Milk soup is a soup typically enjoyed in Eastern European countries. It's also a soup from olden days, when making the most of any source of good protein was essential for those on a budget. Stay near the soup at all times. Milk burns...
Provided by wikiHow
Categories Soups
Number Of Ingredients 5
Steps:
- Stay near the soup at all times. Milk burns quickly and needs constant attention and stirring. Hence, do not leave the cooking area until the soup is done when making milk soups.
VEGGIE DUMPLING SOUP
A delicious way to get your veggies! This recipe takes a dumpling shortcut by using frozen gnocchi. It's always a big hit with the kids.
Provided by Milk Free Mom
Categories Main Course Soup
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large soup pot over medium low heat.
- Melt your Earth Balance, then add your celery, garlic, onion, and carrots.
- Cook for a few minutes until your veggies soften.
- Add your flour, one tablespoon at a time, stirring constantly so that it doesn't burn.
- Salt and pepper your veggies, add your thyme, then your stock. Bring your stock to a boil, then gently add your gnocchi, corn, and peas.
- Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper as needed.
Nutrition Facts : Calories 266 kcal, Carbohydrate 48 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 1493 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
OUR BEST BISQUICK DUMPLINGS RECIPE
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 25m
Number Of Ingredients 2
Steps:
- Stir together the milk and Bisquick baking mix in a bowl just until a soft dough forms. Don't mix your dumpling batter for more than two minutes.
- Get your Dutch oven pot of stew boiling to a rolling simmer.
- Drop your dough by the spoonful into your pot of chicken and dumplings, boiling broth, or other stews and soups.
- Reduce the heat to low.
- Leave the pot uncovered and allow your dumplings to cook over low heat for 10 minutes. Don't stir the dumplings.
- Cover the pot and allow your dumplings to cook for 10 more minutes. Don't stir the dumplings.
Nutrition Facts : Calories 53 kcal, ServingSize 1 serving
More about "milk dumpling soup food"
CHICKEN NOODLE & DUMPLING SOUP - HOUSE OF NASH EATS
From houseofnasheats.com
4.7/5 (21)Total Time 45 minsCategory SoupCalories 439 per serving
- Pour the chicken broth into a large heavy pot or dutch oven over medium-high heat. Add the carrots, celery, onion, and cabbage to chicken broth and season with salt, pepper, and thyme and bring to a boil, then reduce heat to medium-low. Simmer 15-20 minutes, until the vegetables are tender.
- Stir in the shredded, cooked chicken. Add the fresh egg noodles by dropping them in a handful at a time and stirring so they don't clump together. Add the dumplings at the same time by dropping tablespoonfuls on top of the simmering soup. Cover and cook for 5 minutes until the dumplings are cooked through and no longer doughy inside.
- To make the noodles, pulse flour and salt in a food processor. Add olive oil and pulse. Add egg and pulse to combine. Add the milk, one tablespoon at a time, and pulse just until combined and starting to clump a bit.
- Dump the egg noodle dough onto a clean counter and knead a few times to bring it together in one clump, then cover with plastic wrap and let rest for 20 minutes or longer. Roll out very thin on a well-floured surface, then cut into thin, short strips using a pizza cutter or sharp knife.
MILCHSUPPE, MILK SOUP WITH DUMPLINGS
From kitchenproject.com
NANA'S POTATO SOUP WITH DUMPLINGS MADE ... - JUST LIKE OMA
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OLD FASHIONED CHICKEN AND DUMPLINGS SOUP - BLESS THIS MESS
From blessthismessplease.com
5/5 (5)Total Time 45 minsCategory SoupCalories 360 per serving
- In a large Dutch oven over medium-high heat, melt the butter and then add the onion, carrots, and celery. Cook, stirring often until the onion is tender, about 5 minutes.
- Add the chopped chicken thighs, salt, thyme, and ground black pepper, and stir until the chicken is about cooked through, about 5 minutes.
CHICKEN DUMPLING SOUP - SIMPLE JOY
From simplejoy.com
5/5 (6)Category Soup
- Add the onions, carrots, celery, and garlic. Season with parsley, basil, salt, and pepper and cook until soft, about five to seven minutes.
- Whisk in the flour until fully combined. Slowly add the chicken stock. I like to whisk in about 2 tablespoons at a time to start, whisking it into the butter and flour mixture until fully combined before adding more. You can add it more quickly at the end.
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- CREAM OF ASPARAGUS SOUP. Clean and cut asparagus in ... slowly into boiling soup, while stirring. Let boil ... Then add the can of milk and sprinkle with dash of pepper.
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5/5 (6)Total Time 45 minsCategory Main CourseCalories 463 per serving
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