Chicken Soup With Polenta Dumplings Recipes

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GRANDMA'S CHICKEN SOUP WITH DUMPLINGS



Grandma's Chicken Soup with Dumplings image

Savory, flavorful chicken soup with dumplings, just like Grandma used to make!

Provided by Chicken Soup with Dumplings

Categories     Sides     Soups

Time 1h20m

Number Of Ingredients 13

4 quarts chicken stock or broth
1 onion, chopped
3 stalks celery, chopped
4 carrots, peeled and sliced
2 teaspoons garlic salt
1 teaspoon Italian seasoning
1 bay leaf
2 cups cooked chicken pieces
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 1/4 cups milk

Steps:

  • In a large stock pot, combine chicken stock or broth, onion, celery, carrots, garlic salt, Italian seasoning, and the bay leaf. Simmer over medium heat for 20 to 30 minutes, or until carrots and celery soften.
  • Add chicken to pot. Place a lid on the pot and continue to simmer for at least 15 minutes.
  • While the soup is simmering, make the dumpling dough. In a medium bowl, whisk together the flour, salt, pepper, and egg. The dough should be a thick and pasty.
  • Bring soup to a boil. Drop a tablespoon of dumpling dough into the boiling soup.
  • After about 30 seconds, the dumpling should float to the surface, but it may become stuck under other ingredients. The dumpling should have formed a fluffy ball. If it formed strings, add more flour to the dough and try again.
  • Continue to drop tablespoons of dough into the boiling soup.
  • Place the lid on the pot. Simmer for at least ten minutes to allow dumplings to absorb flavors from the soup.

Nutrition Facts :

CHICKEN SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

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

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

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.

CHICKEN SOUP WITH DUMPLINGS



Chicken Soup with Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
2 tablespoons chopped ginger
2 cloves garlic, sliced
2 scallions, sliced, plus more for topping
2 celery stalks, sliced
4 cups low-sodium chicken broth
8 frozen dumplings or 16 frozen mini wontons
2 heads baby bok choy, trimmed and leaves chopped
1 cup shredded rotisserie chicken
1 teaspoon soy sauce
Kosher salt
Sesame oil, for drizzling

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 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 WITH MUSHROOM DUMPLINGS



Chicken Soup With Mushroom Dumplings image

A recipe from Knott's Berry Farm. Boneless, skinless chicken breasts and chicken stock can be used if you are short on time.

Provided by Mercy

Categories     Chicken

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, separated
1 teaspoon minced parsley
1/2 cup mushroom, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 (3 lb) chicken, cut up
2 onions, diced
6 carrots, diced
4 stalks celery, with tops sliced
1 parsnip, diced
5 sprigs parsley, cut into fourths
salt and pepper, to taste
10 cups water

Steps:

  • Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
  • Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
  • Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
  • In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
  • Fold them into the yolk-mushroom mixture; set the batter aside.
  • Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
  • Return the chicken to the pot and bring the soup back to a simmer.
  • Drop the Mushroom Dumpling batter by the tablespoon into the soup.
  • Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
  • Serve the soup in warm bowls with a dumpling or two floating on top of each serving.

Nutrition Facts : Calories 566.8, Fat 36, SaturatedFat 10.3, Cholesterol 232.1, Sodium 387.2, Carbohydrate 12.6, Fiber 2.9, Sugar 5.1, Protein 45.9

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

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.

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