Clear Chicken Soup With Crackerball Dumplings Recipes

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.

CLEAR CHICKEN SOUP WITH CRACKERBALL DUMPLINGS

Steps:

• In a small bowl, beat egg lightly. Stir in the melted butter.
• Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
• Allow to stand 30 minutes to swell.
• Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
• Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
• Sprinkle thyme over the top of the soup.

CHICKEN DUMPLING SOUP

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.

CRACKER BALL OR BUTTERBALL DUMPLINGS

Steps:

• In a small bowl beat the egg, stir in the melted butter.
• Add all remaining ingredients and mix well.
• Shape into walnut size round balls.
• Allow to stand 40 minutes, to swell.
• Drop into simmering chicken soup broth.
• Cook covered at least ten minutes.
• Do not lift the lid.
• Serve, broth and three cracker balls in each bowl.
• Serve immediately.

DOWN-HOME CHICKEN SOUP WITH DUMPLINGS

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.

EASY SLOW COOKER CHICKEN AND DUMPLING SOUP

Steps:

• Place diced onion in a slow cooker. Top with chicken.
• Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
• Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
• Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

CHICKEN DUMPLING SOUP

Steps:

• In a 3-qt. saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat. , Meanwhile, in a large bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoonfuls onto simmering soup. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).