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.
CHICKEN AND CORNMEAL DUMPLINGS
Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.
Provided by Chef Jac-Mo
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
- minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
- Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
- over medium-low heat 30 minutes.
- Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
- and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
- Mix well.
- After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
- the stew in large spoonfuls. Cook, covered, until just firm, about 15.
- minutes.
Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.5, Cholesterol 111.2, Sodium 687.5, Carbohydrate 24.5, Fiber 3.1, Sugar 4.5, Protein 32
BAKED CHICKEN WITH DUMPLINGS AND RICE
I looked on here for an entire day trying to find a recipe like my grandmas chicken and dumplings. Just a simple chicken dish with cream of mushroom soup. I really couldn't find what I was looking for. So I created my version. I hope you enjoy.
Provided by little lisa p
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the chicken for baking. Season each piece with the Morton's seasoning. Place the breasts in a 13 x9 baking pan.
- Pour the cream of mushroom soup over the chicken along with two cans of water. Cover and bake at 350.
- In a mixing bowl, add 2 cups of Bisquick and 2/3 cup of milk. Mix together to form a dough.
- Boil 3 cups of chicken broth and add a spoonful of dumpling dough. When the broth cooked out, I added water so they wouldnt burn. Leave on a low heat till chicken is done.
- About 20 minutes before the chicken is ready, boil the water for rice. Once boiling, add 2 cups of rice.
- Enjoy!
Nutrition Facts : Calories 999.8, Fat 32.4, SaturatedFat 9.1, Cholesterol 99.7, Sodium 2188.9, Carbohydrate 123.7, Fiber 3.9, Sugar 9.2, Protein 48.1
CHILI CHICKEN WITH CORNMEAL DUMPLINGS
Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
- In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
- Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g
CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Number Of Ingredients 17
Steps:
- Sauté carrots and celery in olive oil in large pot over medium heat. When softened, add chicken, broth, and salt. Bring to a boil, then reduce heat and cook at a slow simmer about 15 minutes. Meanwhile, make the dumplings. Mix cornmeal, oat flour, barley flour, baking powder, and salt. Add rice/oat milk and stir until moist. Add egg replacer. Stir well. Wet hands with water and mold dough into balls about 11/2 inches in diameter. You will have about 16 dumplings. When soup has cooked about 15 minutes, drop in dumplings and parsley. Be sure that the soup is barely simmering, because if you boil it, the dumplings will fall apart. Cover pot, turn heat as low as possible, and cook about 15 more minutes. When done, adjust salt to taste, grind in fresh pepper, and serve, gently lifting out the dumplings with a large spoon.
Nutrition Facts : Nutritional Facts Serves
CHICKEN AND CORNMEAL DUMPLINGS
Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 8h15m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
- Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
- If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
- Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.).
Nutrition Facts : Calories 530.9, Fat 23.6, SaturatedFat 5, Cholesterol 80.3, Sodium 399.2, Carbohydrate 53.5, Fiber 5.6, Sugar 8.4, Protein 28.9
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5/5 (2)Calories 612 per servingTotal Time 22 mins
- Preheat oven to 450°F. In a resealable bag combine flour, sage, salt, and pepper. Cut chicken into bite-size pieces. Add to bag; toss to coat.
- In a medium skillet stir and brown chicken in hot oil over medium-high heat for 2 minutes. Place vegetables in a colander; run cold water over vegetables to thaw. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken mixture in each dish. Sprinkle with cheese. Bake for 9 to 10 minutes or until corn bread is lightly browned.
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3.5/5 (3)Total Time 4 hrs 15 minsCategory Healthy Chicken For Two RecipesCalories 369 per serving
- Combine carrots, celery, corn, onion, garlic, rosemary and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker (see Tip). Top with chicken. Pour broth over mixture in cooker.
- Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
- If using Low, turn to High (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.
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