Skinnytaste Chicken And Dumpling Soup Food

CHICKEN NOODLE SOUP

Steps:

• Season the chicken with salt. Press sauté and add the oil.
• Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
• Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
• Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure. Quick or natural release. Garnish with parsley and serve.
• Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
• Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
• Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
• Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

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.

HEALTHY CHICKEN DUMPLING SOUP

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).

YUMMY CHICKEN AND DUMPLING SOUP

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.

CHICKEN NOODLE SOUP AND DUMPLINGS

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.

CHICKEN DUMPLING SOUP

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.

CHICKEN 'N' DUMPLING SOUP

Steps:

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns., Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer., For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

CHICKEN AND DUMPLING SOUP

Steps:

• Place first 8 ingredients in a Dutch oven and simmer for 15 minutes.
• Add vegetables and simmer until vegetables are just tender (20 min.).
• Mix Bisquik and milk to make drop biscuits.
• Drop by large spoonfuls into soup which has been brought to a rolling boil.
• Cover and reduce heat to simmer for 20 minutes, or until dumplings are done.
• (Be sure to remove bay leaf and cloves.).

CHICKEN AND DUMPLING SOUP

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.