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
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.
FLUFFY DUMPLINGS
I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.
Provided by Dancer
Categories Canadian
Time 25m
Yield 12 plump dumplings.
Number Of Ingredients 5
Steps:
- Sift flour, baking powder and salt.
- Beat egg until light and fluffy and add to dry ingredients.
- Stir in milk.
- Drop by tablespoons on gently boiling vegetable gravy.
- Cover tightly and cook 15 minutes.
- Do not peek.
Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5
TRADITIONAL CHICKEN DUMPLING SOUP
This soup with light dumplings always brings positive comments. I like to fix it to take to those who are ill. -Tami Christman, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil., In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken. , Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1091mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
YUMMY CHICKEN AND DUMPLING SOUP
Chicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. -Morgan Byers, Berkley, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 353 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1111mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND FLUFFY DUMPLINGS
This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.
Provided by Deely
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the first 8 ingredients in a large pot.
- Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
- Skim off fat.
- DUMPLINGS.
- Combine dry ingredients.
- Stir in remaining ingredients.
- Drop by tablespoonfuls onto hot chicken and boiling stock.
- Cover tightly and return to boiling.
- Reduce heat to a simmer, Do Not Lift Cover.
- Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
- Arrange dumplings and chicken on a platter.
- Strain broth.
- GRAVY.
- Combine flour and water, blend till smooth.
- Bring 4 cups reserved broth to boiling, add flour mixture.
- Bring to boil and cook till thickened.
- Add salt and pepper.
- Pour over chicken and dumplings.
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
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.
FLUFFY DUMPLING CHICKEN SOUP
This soup is divine, adored by adults and children alike. The dumplings puff up and are lovely and soft.
Provided by Kalice
Categories Clear Soup
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat first four ingredients in large saucepan until vegetables are soft, around 20-25 minutes.
- Meanwhile make dumplings.
- Mix flour and salt then rub butter with fingertips until mixture resembles breadcrumbs.
- Mix in milk.
- Drop golf ball size dumplings into pot.
- Cover and simmer for 20 minutes. DO NOT LIFT LID.
- Serve hot.
Nutrition Facts : Calories 395.6, Fat 14.5, SaturatedFat 6.5, Cholesterol 64.9, Sodium 986, Carbohydrate 40.1, Fiber 2, Sugar 7, Protein 24.4
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 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 DUMPLING SOUP
"Although we were on a tight budget when I was a youngster, we always had good food," recalls Brenda Risser of Willard, Ohio. "This comforting soup with soft dumplings was one of Mom's mainstays," she adds. At 82¢ a serving, it's still a bargain.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a 3-qt. saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat. , Meanwhile, in a large bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoonfuls onto simmering soup. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 359 calories, Fat 6g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 1276mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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