CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
SHORTCUT FRIED CHICKEN AND DUMPLINGS
Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
KLOTSKI (POTATO DUMPLINGS IN CHICKEN BROTH)
This warming soup brings the summery flavor of basil to mid-autumn meals. Russian "kletsky" (pronounced as "klet-skee") is a word used to name the dish known also in Ukrainian and Belarusian cuisines as "galushky", in Italian cuisine as gnocchi, in Czech - as "knedliky" and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) that can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon. The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings. Note: Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste.
Provided by JackieOhNo
Categories Russian
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the soup: Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
- Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
- To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
- Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.
CHICKEN AND DUMPLINGS IV
The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!
Provided by Carri
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
- Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
- In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
- Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 33.9 g, Cholesterol 75.7 mg, Fat 10.1 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 605.5 mg, Sugar 2 g
CHICKEN AND DUMPLINGS III
My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
- Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.4 g, Cholesterol 68.4 mg, Fat 18.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1377 mg, Sugar 5.5 g
GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
POTATO DUMPLINGS (SINKERS)
This recipe is as old and basic as you can get. Add onions, bacon, parsley, etc. to the dough as you like. Comfort food - my grandmother made these often
Provided by KeyWee
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients with clean hands.
- Roll dough out into a"tube" shape on a floured surface.
- Cut into 1" dumplings.
- Drop dumplings into a large soup pot filled with boiling water.
- Boil 20 minutes.
CHICKEN AND DUMPLINGS
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.
Provided by Alison Roman
Categories dinner, poultry, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
- Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
- Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
- Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
- Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
- Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
- Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
- Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
- Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams
POTATO DUMPLINGS
This is a recipe i've revised from a traditional German dish, Kartoffelklosse. my husband was skeptical, but after the first bite, it has been his favorite side dish. Enjoy
Provided by Izzy Knight
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until very tender.
- Drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes.
- (important step!) Transfer to a mixing bowl and mash.
- Cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper.
- Gradually work in the flour, using your hands, until the dough forms a ball.
- Place on a floured work surface and shape into a cylinder.
- Then cut it in a bias angle, into 2-inch pieces.
- Bring a large pot of salted water to a rolling boil.
- Place the dumplings in the boiling water.
- When the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes.
- Remove with a slotted spoon.
- Drain, sprinkle with parsley, and serve.
Nutrition Facts : Calories 110.4, Fat 2.8, SaturatedFat 1, Cholesterol 125.9, Sodium 7.7, Carbohydrate 17.9, Fiber 1.4, Sugar 0.7, Protein 3.4
EASY POLISH NOODLES
Growing up in South Bend, Indiana, Polish dinner buffets are extremely common at weddings and funerals. Polish noodles are a staple at these events and served alongside Polish sausage, green beans, mashed potatoes and chicken gravy, and fried chicken. While at a Polish meat market, an elderly Polish lady passed this recipe on to me upon request.
Provided by Amy Kleinert
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 54.8 g, Cholesterol 69.3 mg, Fat 4.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 0.9 g, Sodium 1514.6 mg, Sugar 2.9 g
POTATO DUMPLINGS
From www.recipegoldmine.com. This is a Scandinavian dish. The savory dumplings are excellent with almost any meat main course, and they offer a new alternative to more traditional side dishes.
Provided by Az B8990
Categories Potato
Time 1h20m
Yield 16 dumplings, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a strainer. Rinse with cold water to prevent browning; drain well. In a bowl, combine flour and salt. Add potatoes; stir until coated.
- In a medium saucepan, bring broth to a boil over medium heat. Using a serving spoon, scoop a rounded spoonful of potato mixture, about the size of an egg. Press 1 cube of ham into center, covering completely. Using a slotted spoon, carefully lower dumpling into hot broth. Quickly shape remaining dumplings the same way and lower into broth.
- Adjust heat to maintain a simmer but not a hard boil. Simmer at least 45 minutes, turning over dumplings after about 25 minutes. Use slotted spoon to lift dumplings from broth. Serve hot with melted butter; garnish with parsley.
Nutrition Facts : Calories 2258.9, Fat 214, SaturatedFat 88.8, Cholesterol 298.2, Sodium 1247.9, Carbohydrate 49.3, Fiber 3.3, Sugar 0.9, Protein 31.1
KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)
From the recipe collection of Bird's sister Kathy. Kartoffelklösse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Croutons are traditionally inside the dumplings to soak up any extra moisture inside the Kartoffelklösse while prunes are a common filling when accompanying a roast goose, turkey, or other fowl at Christmas. Leftover potato dumplings can be enjoyed the following day sautéed in the butter.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
- Drain the potatoes and cool them slightly for easy handling. You should be able to peel the skins away from the flesh of the potatoes with your bare hands.
- Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold (up to overnight).
- Mash the potatoes in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Finally, add the beaten egg to the mixture.
- Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
- In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
- In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.
Nutrition Facts : Calories 348.1, Fat 16.5, SaturatedFat 10.1, Cholesterol 71.7, Sodium 156.6, Carbohydrate 46.6, Fiber 5, Sugar 8.5, Protein 5.8
CHICKEN AND DUMPLINGS I
A traditional, classic soup dish - mouthwatering and simple to make!
Provided by Lillian
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
- TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g
KROPPKAKOR - SWEDISH POTATO DUMPLINGS
We grew up eatting the potato dumplings (palt) which are from northern Sweden and use raw potato in the dough. But I prefer this dumpling, that is more common in the southern Sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( I like pork best). Sometimes, if the dough is too dry, I add an additional egg yolk or whole egg. We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day. This recipe is from an old Swedish cookbook of my mother's...the title is missing!
Provided by Lee_tah
Categories Potato
Time 55m
Yield 24 dumplings, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Wash, peel and cut up potaotoes. Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
- Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
- Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan. Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
- To make dough: Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds. Cover with another round. Seal edges well, and shape into a ball.
- Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam. A simple salad goes nice along side.
Nutrition Facts : Calories 424.9, Fat 28.1, SaturatedFat 10.2, Cholesterol 45.9, Sodium 1311.6, Carbohydrate 36, Fiber 2.9, Sugar 1.2, Protein 6.5
OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
Southern comfort!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 15
Steps:
- Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
- Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
- Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g
POLISH CHICKEN AND DUMPLINGS
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.
Provided by SLOEFINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
- Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
- Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Nutrition Facts : Calories 704.1 calories, Carbohydrate 53.1 g, Cholesterol 223.7 mg, Fat 34.4 g, Fiber 2.3 g, Protein 42.5 g, SaturatedFat 9.3 g, Sodium 1542.5 mg, Sugar 1.2 g
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