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
EASY CREAMY CHICKEN DUMPLING SOUP
This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.
Provided by Megans Mommy
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Simmer the carrots, onion and celery in the chicken broth until soft.
- Add the corn, peas, salt, pepper, poultry seasoning and chicken.
- Add the cream soups and mix well over medium heat until incorporated.
- Simmer for 30 minutes.
- For the dumplings, mix the egg, milk, and melted butter.
- Add to the flour and add salt, pepper and parsley.
- It will make a thick sticky batter.
- Drop by spoonfuls into the simmering soup.
- Cover and simmer for 15 minutes,
- Do not allow soup to boil.
- Serve in large bowls.
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 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.
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
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
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.
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- 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.
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- Season the chicken with 1 tsp of seasoning salt, 1 tsp poultry seasoning, 1 tbsp garlic powder, and 1/2 tsp ground black pepper.
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- In a large pot, heat broth, chicken and soup to a boil. Reduce heat to low. Cover and simmer for 5 minutes.
- Add biscuit quarters and vegetables. Cover and simmer for 15-20 minutes. Stir occasionally to keep biscuits from sticking together.
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- To make the poaching broth, place the stock in a large saucepan and bring to the boil. Boil for 15 minutes or until reduced by a third. Add the dried shiitake mushroom, mandarin peel, spring onions, star anise, ginger and cassia, reduce the heat and simmer for 10 minutes to allow the flavours to infuse. Set aside to cool for 10 minutes. Strain the broth into a clean saucepan and place over medium heat. Stir in the light soy sauce and bring to a simmer.
- Meanwhile, place the chicken, ginger, hoisin sauce, garlic chives, dark soy sauce and black vinegar in a bowl and mix with your hands to combine. Lay out a few gow gee wrappers on a clean, dry work surface. Place a heaped teaspoon of the chicken mixture in the centre of each wrapper. Combine the cornflour with 2 tablespoons water in a small bowl and use your index finger to spread some around the edge of a wrapper. Holding the wrapper in your hand, fold it over to form a half-moon shape. Pleat and press the edges to enclose the filling, forming a dumpling. Repeat with the remaining wrappers and filling.
- Add the dumplings to the simmering broth in batches, cooking them for 3–4 minutes or until just cooked through. Remove with a slotted spoon and serve immediately with soy sauce.
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CHICKEN & DUMPLING SOUP - ZOUP! GOOD, REALLY GOOD
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- In a large soup pot, add 1 tbsp of butter and melt over medium heat. Add the onions, celery and carrots. Cook veggies until softened and onions are translucent.
- Add remaining butter and flour. Mix until well combined. Add the salt, pepper and Italian seasoning to veggies.
- Add milk and bring to a simmer. Cook until slightly thickened. Add the Chicken Broth and cook until it is simmering.
CHICKEN NOODLE & DUMPLING SOUP - HOUSE OF NASH EATS
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- 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.
CHICKEN DUMPLING SOUP - SIMPLE JOY
From simplejoy.com
- 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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- Place chicken thighs skin side up on a baking sheet. Sprinkle with salt and pepper. Bake for 35 minutes, until chicken skin is light brown and just starting to get crispy.
- Let chicken thighs cool for 10 minutes so you can remove the skin by slipping them off the thigh meat. Set aside chicken thighs to use later.
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- In a heavy-bottomed pot, heat 1 teaspoon of oil over medium-high heat. Brown the chicken in batches. Then remove from pot and set aside.
- Add 1 tablespoon of olive oil to the same pot and cook the onions, celery, carrot, and bay leaf. Sprinkle with a generous pinch of salt and sauté for 5-8 minutes or until the onions are translucent.
- Add the browned chicken back to the pot with the broth or water. Bring to a boil. Reduce heat and simmer for at least 30 minutes.
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- In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.
- In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
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- Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
- Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.
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