Chicken Soup With Whole Wheat Dumplings Recipes

CHICKEN AND DUMPLING SOUP WITH QUINOA

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
• Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
• Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans.
• Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.

CHICKEN SOUP WITH WHOLE WHEAT DUMPLINGS

Steps:

• In a large pot, bring the chicken stock to a simmer.
• Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
• Transfer the chicken to a plate to cool slightly, then pull into shreds.
• Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg.
• Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• Transfer to a pastry bag fitted with a 1/4-inch round tip.
• (I use a ziploc bag with a corner cut out).
• Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper.
• Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.
• Add the leek and cook until tender.
• Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup.
• When all of the dough has been added, stir gently and cook until tender, about 2 minutes.
• Add the shredded chicken, cook until heated through and serve.

DAZZLIN' CHICKEN -N- DUMPLIN'S

Steps:

• Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
• While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
• Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
• Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.