QUICK CHICKEN SOUP WITH BUTTERMILK DUMPLINGS
This childhood favorite takes a third of the time with equal success. Refrigerator biscuits make the dumplings. It really is very tasty and delicious. Cottage Living Magazine, 10/2007 issue.
Provided by Manami
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot over medium-high heat.
- Cook chicken 6 minutes on each side or until lightly browned.
- (Chicken may not completely cook through but will finish cooking when returned to broth.).
- Transfer chicken to cutting board; cut into bite size pieces; set aside. (Keep warm).
- Melt butter in pot over medium heat.
- Add onion, celery, and carrot and saute for 3 minutes.
- Stir in broth,, thyme, sea salt, & pepper.
- Bring to a boil, reduce heat and simmer, covered 5 minutes.
- Whisk together cream and cornstarch in a small bowl; stir in simmering broth.
- Cut each biscuit into quarters and dredge pieces in flour, shaking off excess.
- Add biscuits to broth and cook partially covered or until biscuits are firm to the touch. (Biscuits will continue to cook.).
- Add chicken, lemon juice and chives to broth, simmer until chicken is heated throguh.
- Season with additional sea salt & freshly ground black pepper, if desired.
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.
DOWN-HOME CHICKEN SOUP WITH DUMPLINGS
These hearty dumplings give extra body to this classic chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
- Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 348 g, Fat 8 g, Fiber 3 g, Protein 33 g, SaturatedFat 2 g
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
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g 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
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