EASY CHICKEN & DROP DUMPLINGS
BIG tip: DO NOT STIR DUMPLINGS after dropping them into stock, all your dumplings will disintegrate. I learned this the hard way the first time I made dumplings
Provided by Douglas Poe
Categories Stocks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Broth:.
- Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
- Add parsley, pepper, and cook for another 10 minutes.
- When vegetables are tender add chicken.
- Adjust seasoning by adding salt and extra pepper if needed.
- Dumplings:.
- Stir ingredients until soft dough forms.
- Drop by spoonfuls onto boiling stew; reduce heat to simmer.
- Cook uncovered 10 minutes then cover and cook 10 minutes.
DROP DUMPLINGS (FOR CHICKEN SOUP)
I grew up with my mother making a plain version of these all winter long. I could just eat a plate of the dumplings alone and forget the soup; I liked them that much. Now I make them for my kids and add different ingredients to change the flavors.
Provided by Denise Powell
Categories Breads
Time 20m
Yield 20 dumplings, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix together first three ingredients being sure to get all flour evenly incorporated into mix.
- Crush the rosemary leaves in the palm of your hand to break them up and release the oils and add to the mix along with the cheese.
- While mixing the dumplings; bring your soup or broth to a slow soft boil.
- Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.
- Do not over crowd your soup with raw dumplings or they will stick together.
- Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.
- Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.
- NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.
- Re Comment on thicknss of dumplings -- tis true this is a very thick style dumpling (my mothers side of family is russian and this is more their style I guess). You can certainly add abit more liquid to thin it out but it is still going to be a heavier dumpling than the roll out style.
Nutrition Facts : Calories 271.2, Fat 6.1, SaturatedFat 3.2, Cholesterol 57.9, Sodium 191.8, Carbohydrate 40.9, Fiber 1.4, Sugar 0.3, Protein 11.9
FARM-STYLE CHICKEN AND DROP DUMPLINGS
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
- Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
- In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
- Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
- For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
- Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
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 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 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
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