Chicken And Dumpling Soup Richard Simmons Recipe 55

CHICKEN-AND-DUMPLING SOUP

Steps:

• Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
• Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
• About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
• Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
• Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

OPTAVIA CHICKEN & DUMPLINGS RECIPE

Steps:

• To prepare the dumplings, preheat the oven to 400°F.
• Spread the riced cauliflower on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown, stirring occasionally. When done, remove from oven and allow to cool. Keep oven on at 400°F and set baking sheet lined with parchment paper aside for later use.
• In a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the egg and salt.
• Shape the cauliflower mix into 8 little dumplings and place them back on the baking sheet. Bake for five minutes.
• To prepare the chicken stew, combine the chicken, chicken stock, and a half teaspoon of salt in a pot with a tight closing lid. Bring to a boil and simmer gently for about 20 minutes until chicken is tender.
• Remove the chicken from the stock and set it aside.
• Add the mushrooms, asparagus, and cream cheese to the stock, bring to a boil, and simmer gently for 8 minutes, stirring occasionally.
• Pull the chicken into bite-sized pieces and return to the sauce and heat through.
• To serve, place 2 dumplings into each bowl and top with an equal amount of stew, about 1½ to 2 cups per bowl.

CHICKEN AND DUMPLING SOUP (RICHARD SIMMONS) RECIPE - (5/5)

Steps:

• 1. Put 4 cups of water on high. 2. Once the water starts to boil, put the chicken breasts in, partially cover, and let simmer on low. 3. While the chicken cooks (for about 15 minutes), chop the vegetables. 4. After 15 minutes, remove the chicken and let cool on a plate (doesn't need to be completely cooked as it will be added later) 5. Measure out 1/4 cup of all purpose flour in small bowl and slowly add the chicken stock to prevent clumps. 6. Pour out the water from the chicken and add in 2 1/2 cups of chicken stock (remaining amount). Heat on high. 7. When the chicken stock begins to boil, add the chopped vegetables. Keep on medium heat. 8. Tear apart the cooled chicken into small strips or chunks. 9. Stir the flour/broth mixture into the chicken stock and veggies on the stove. (It should start to thicken) 10. Add the chicken. 11. In a medium bowl, combine the whole wheat pastry flour, baking powder, parsley, onion powder and garlic powder. Stir in the milk just until moistened. Drop by tsp into the simmering broth. (They will puff up a lot while cooking) 12. Cover the pot tightly and let simmer for 15 minutes. (Original recipe: http://www.food.com/recipe/Low-Calorie-yet-Delicious-Chicken-and-Baby-Dumplings-124658) To make lower in calories, vegan or vegetarian, you can replace the chicken with more dumplings, larger chopped vegetables, or cubed potatoes. Enjoy! Serving size: 1 cup (makes about 7)

CHICKEN DUMPLING SOUP

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.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

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.

LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS

Steps:

• This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
• While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
• By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
• Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
• Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
• While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
• Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
• In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
• Add the chicken shreds to the stock.
• Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
• **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

CHICKEN DUMPLING SOUP

Steps:

• Bring water, chicken, carrots, celery, onion, garlic, bay leaf, stock and 1/8 teaspoon salt to a boil.
• Skim froth and reduct heat to medium-low. Simmer 20 minutes. Add thyme and bouillon granules.
• In a medium bowl, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, and cheese.
• Add butter to dumpling mixture and blend with fingertips until well incorporated.
• Add milk, and stir with a fork until a dough forms.
• Drop teaspoonfuls of dough into broth. Cover and simmer until the dumplings are cooked through, about 20 minutes.