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
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
CHICKEN AND DUMPLING SOUP
This is a favorite comfort food for our family on a cold night. Instead of chicken broth, I use water plus 3 T. Tone's Chicken Base available at Sam's Club.
Provided by Peprich
Categories < 4 Hours
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 407.7, Fat 16.1, SaturatedFat 4.6, Cholesterol 27.9, Sodium 2084.3, Carbohydrate 44.9, Fiber 2.5, Sugar 8.9, Protein 19.7
CHICKEN SOUP WITH DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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-AND-DUMPLING SOUP
Provided by Michael Symon : Food Network
Time 2h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
- Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
- About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
- Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
- Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.
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 AND DUMPLING SOUP WITH QUINOA
This soup is packed with fiber, thanks to the quinoa and the whole-wheat dumplings. For a pop of color, use black or red quinoa-which also hold their shape better than the white variety (cooking times may vary).
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings (about 3 quarts)
Number Of Ingredients 18
Steps:
- Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
- Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
- Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans.
- Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.
Nutrition Facts : Calories 290 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 700 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 20 grams, Sugar 5 grams
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
The best of both worlds...chicken, creamy broth, homemade egg noodle dumplings...and relatively low in calories to boot.
Provided by CN47165
Categories Poultry
Time 1h40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 222.9, Fat 7.3, SaturatedFat 3.4, Cholesterol 89.3, Sodium 608.8, Carbohydrate 25.5, Fiber 2, Sugar 2.8, Protein 13
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
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 SOUP FOR THE SOUL WITH RICE AND DUMPLINGS
It's that time of year again to make a big pot of chicken soup. Body-warming, delicious and filling, this recipe is a cinch to pull together. Use leftover cooked chicken or turkey for an easy meal.
Provided by COOKGIRl
Categories Poultry
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- *NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
- In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
- Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
- Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
- Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
- Adjust seasoning before serving. Say a blessing and open wide.
Nutrition Facts : Calories 598.4, Fat 25.7, SaturatedFat 12.2, Cholesterol 205.4, Sodium 823.2, Carbohydrate 55.3, Fiber 3.4, Sugar 9, Protein 34.6
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.
More about "chicken and dumpling soup recipes"
CHICKEN AND DUMPLING SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN SOUP DUMPLINGS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHICKEN AND DUMPLING SOUP - THE WOODEN SKILLET
From thewoodenskillet.com
BARBADOS (BAJAN) CHICKEN AND DUMPLING SOUP - THE FOOD MASHUP
From thefoodmashup.com
MOM'S CHICKEN DUMPLING SOUP - MOMSDISH
From momsdish.com
WHAT TO SERVE WITH CHICKEN AND DUMPLINGS – 15 BEST SIDE ...
From eatdelights.com
CHICKEN AND DUMPLINGS, EASY RECIPE - THE SOUTHERN LADY …
From thesouthernladycooks.com
CHICKEN AND DUMPLING SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE CHICKEN AND DUMPLING SOUP - THERESCIPES.INFO
From therecipes.info
WATCH: MOLLY YEH MAKES HER COZY CHICKEN AND DUMPLING SOUP
From foodnetwork.ca
CHICKEN NOODLE AND DUMPLING SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
CHICKEN AND DUMPLINGS | FOOD & WINE
From foodandwine.com
MR. FOOD: CHICKEN AND DUMPLINGS - KOAM
From koamnewsnow.com
30 MINUTE CHICKEN AND DUMPLING SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
EASY WEEKNIGHT CHICKEN AND DUMPLINGS RECIPE
From countryliving.com
CHICKEN AND DUMPLINGS | MRFOOD.COM
From mrfood.com
EASY CHICKEN AND DUMPLING SOUP RECIPE - WHOLESOME ...
From wholesomefarmhouserecipes.com
SOUTHERN CHICKEN AND DUMPLING SOUP WITH RED WINE VINEGAR ...
From more.ctv.ca
CHICKEN AND DUMPLINGS - THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
SOUL-SATISFYING CHICKEN AND DUMPLING SOUP (PALEO COMFORT FOOD)
From paleogrubs.com
CHICKEN SOUP AND DUMPLINGS RECIPE - LOVEFOOD.COM
From lovefood.com
OLD FASHIONED CHICKEN AND DUMPLINGS SOUP - BLESS THIS MESS
From blessthismessplease.com
CAMPBELL’S® SIGNATURE FROZEN CONDENSED CHICKEN AND ...
From campbellsfoodservice.com
CHICKEN AND DUMPLING SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
WATCH: MOLLY YEH MAKES HER COZY CHICKEN AND DUMPLING SOUP
From msn.com
CHICKEN AND DUMPLING SOUP - GREENS & CHOCOLATE
From greensnchocolate.com
CALORIES IN HOME CHEF CHICKEN DUMPLING SOUP - NUTRITIONAL ...
From fitbit.com
FOOD WISHES VIDEO RECIPES: CHICKEN & DUMPLINGS – STEWED ...
From foodwishes.blogspot.com
OLD-FASHIONED CHICKEN AND DUMPLING SOUP - THE SEASONED MOM
From theseasonedmom.com
INSTANT POT CHICKEN DUMPLING SOUP - HEATHER LIKES FOOD
From heatherlikesfood.com
CHICKEN AND DUMPLINGS SOUP - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
EASY CHICKEN AND DUMPLING SOUP RECIPE (TOMATO-BASED)
From thekitchenabroad.com
GRANDMA’S CHICKEN SOUP WITH DUMPLINGS
From chickensoupwithdumplings.com
MOMO (FOOD) - WIKIPEDIA
From en.wikipedia.org
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #poultry #chicken #meat #chicken-thighs-legs
You'll also love