Chicken Soup For The Soul With Rice And Dumplings Recipes

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CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

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 FOR THE SOUL WITH RICE AND DUMPLINGS



Chicken Soup for the Soul With Rice and Dumplings image

It's that time of year again to make a big pot of chicken soup. Body-warming, delicious and filling, this recipe is a cinch to pull together. Use leftover cooked chicken or turkey for an easy meal.

Provided by COOKGIRl

Categories     Poultry

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 cup fresh mushrooms, sliced
2 stalks celery, sliced thinly
1 medium carrot, chopped
1 medium onion, diced
1 tablespoon butter
5 cups chicken stock
2 cups cooked chicken
3/4 cup frozen peas
1/2 cup par-boiled rice (read *NOTE)
2 teaspoons fresh thyme or 2 teaspoons fresh oregano, minced
1/4 teaspoon black pepper
2 eggs
1/4 cup butter, softened
1/4 teaspoon salt
2/3 cup flour

Steps:

  • *NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
  • In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
  • Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
  • Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
  • Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
  • Adjust seasoning before serving. Say a blessing and open wide.

Nutrition Facts : Calories 598.4, Fat 25.7, SaturatedFat 12.2, Cholesterol 205.4, Sodium 823.2, Carbohydrate 55.3, Fiber 3.4, Sugar 9, Protein 34.6

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

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

3 cups chopped cooked chicken breast
2 eggs
4 ¾ cups chicken broth, divided
1 cup all-purpose flour
¼ cup chopped fresh parsley
2 teaspoons salt
⅛ teaspoon black pepper
½ teaspoon dried tarragon
¼ cup butter
2 cups chopped onion
1 ½ cups thinly sliced celery
2 cloves garlic, minced
½ cup all-purpose flour
2 quarts chicken broth
1 ½ teaspoons salt
1 ½ cups chopped carrots
3 cups chopped cooked chicken breast

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

CLASSIC CHICKEN AND RICE SOUP



Classic Chicken and Rice Soup image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Yield 8

Number Of Ingredients 4

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Prepare Fast Chicken Soup Base. Bring to a simmer.
  • Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
  • Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
  • Final touch: Add salt and pepper, to taste.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g

CHICKEN SOUP FOR THE SOUL



Chicken Soup for the Soul image

This is a wholesome soup that cures all ails, including Hangover, Colds/Flu and Depression. There a million varieties, but this is mine...

Provided by Jana Steinhagen

Categories     One Dish Meal

Time 2h26m

Yield 2 liter, 4-6 serving(s)

Number Of Ingredients 22

2 chicken carcasses, with wings
1 large carrot, peeled and cut into 3
1 parsnip, peeled and cut into 2
1 large onion, some of the skin left on (it gives the stock a lovely colour)
2 inches of the trimmings of a stalk broccoli
2 inches green part of a leeks
2 bay leaves
3 cloves
5 allspice berries
1 garlic clove
10 parsley sprigs
3 grinds white pepper
1 couple of scrapes nutmeg
and a good few pinches sea salt
1 cup stelline pasta (little stars)
1 white of a leek, sliced
1 stalk of a broccoli, diced
1 carrot, and parsnip i fished out the stock earlier and cubed
2 cups peas
250 g chicken pieces, picked of the carcasses after the stock is ready and cut into small bits
750 ml strained stock, to cover all the ingredients comfortably (keep the remaining stock for another time)
1 large handful of chopped fresh parsley

Steps:

  • First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
  • The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
  • This is brought to a simmer and the foam skimmed of as it rises to the top.
  • After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
  • This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
  • After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
  • Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
  • Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
  • Enjoy!

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

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

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

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.

WILD RICE AND CHEDDAR DUMPLING SOUP



Wild Rice and Cheddar Dumpling Soup image

I'm a homemaker and enjoy preparing hearty soups and stews for my husband and two daughters. This is one of their favorites.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 14 servings (about 5 quarts).

Number Of Ingredients 20

10 cups water
1 pound sliced fresh mushrooms
2 cups diced potatoes
2 cups chopped carrots
1-1/2 cups chopped celery
1 medium onion, chopped
3 chicken bouillon cubes
3 to 4 cups cubed cooked roast beef
2 cups cooked wild rice
3/4 cup all-purpose flour
3 cups whole milk
1/4 cup butter
1 tablespoon minced fresh parsley
2 to 3 teaspoons salt
3/4 teaspoon dried basil
3/4 teaspoon pepper
DUMPLINGS:
2 cups biscuit/baking mix
1 cup shredded cheddar cheese
2/3 cup whole milk

Steps:

  • Place the first seven ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add beef and rice., In a small bowl, combine flour and milk until smooth. Stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and seasonings., Combine the baking mix, cheese and milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 317 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 930mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

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Top Asked Questions

How to make chicken and dumpling soup?
How to Make Chicken and Dumpling Soup: 1. In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).
How to cook chicken and rice soup?
Instructions Place oil and butter in a large pot over medium high heat. Add carrots and celery, stir for 1 minute. Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Cover with lid, simmer on medium low for 30 minutes. Remove lid, add rice. Remove soup from stove. Remove chicken into large bowl.
What is the best way to make chicken soup?
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Final touch: Add salt and pepper, to taste.
What is in mom's chicken and rice soup?
Mom's Chicken and Rice Soup is healthy, hearty, flavorful, and a family favorite comfort food for cold days. Recipe includes instructions for white rice, wild rice, and brown rice. Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil.

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