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.
PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS
I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes
Stews
Pork
Time 4h15m
Yield 6
Number Of Ingredients 24
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
- Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
- Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
- To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
- When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 44.1 g, Cholesterol 36.4 mg, Fat 14.9 g, Fiber 6.1 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 950.6 mg, Sugar 9.2 g
CHICKEN WITH CORNMEAL DUMPLINGS
SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.
Yield serves 6
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
- Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
- Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
- (Per Serving)
- Calories: 438
- Fat: 17g (7g Saturated Fat)
- Protein: 26g
- Carbohydrates: 35g
- Fiber: 3g
CROCK POT CHICKEN STEW WITH CHEDDAR CORNMEAL DUMPLINGS
I got this recipe from MSN Lifestyles and couldn't find this recipe posted on here. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version.
Provided by cyaos
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
- Place chicken on top of the vegetables.
- In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
- Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
- Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
- In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
- Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.
Nutrition Facts : Calories 449.6, Fat 26.2, SaturatedFat 9.2, Cholesterol 137.4, Sodium 739.5, Carbohydrate 25.8, Fiber 2.6, Sugar 2.9, Protein 26.9
CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
I combined two of my favorite recipes and came up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. -Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
CHICKEN STEW WITH CORNMEAL DUMPLINGS
This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.
Provided by P48422
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
- Skim the broth of any fat.
- Stir in the celery, carrots, onion and thyme.
- Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
- Stir in the kale.
- Season to taste with salt and pepper.
- Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
- Add the milk and mix just until combined.
- Drop tablespoons of the dumpling batter in clumps over the top of the stew.
- Discard the bay leaf and thyme sprigs and serve.
Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2
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