EASY CHICKEN AND DUMPLINGS FROM SCRATCH
This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 433 kcal, Carbohydrate 39 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1645 mg, Fiber 2 g, Sugar 5 g
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN AND DUMPLINGS
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes.
- While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside.
- Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender.
- While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8-inch. Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips.
- When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. Reserve the meat separately.
- When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes. Stir gently and serve in wide shallow bowls.
CHICKEN AND DUMPLINGS
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 31
Steps:
- Cut chicken backs, necks and wings into 1-inch pieces.
- For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables.
- Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.
- In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste.
- Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
DOWN HOME CHICKEN AND DUMPLINGS
This is a recipe I've been perfecting to vibe with my renal diet needs, very low sodium and still very tasty! This down home dish is down right delicious!
Provided by Cynna
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in large pot and add water.
- Bring to a boil, then cover, reduce heat and let simmer for one hour.
- Remove chicken from pot and let cool slightly.
- Remove meat from bones, cutting meat into bite-sized pieces: set aside.
- Skim any excess foam and fat from the top of chicken stock.
- Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
- Combine dry ingredients and then cut in shortening until mixture resembles course meal.
- Add buttermilk, stirring with fork until dry ingredients are moistened.
- Turn out dough onto well-floured surface and knead lightly four or five times.
- Flatten dough to half inch thickness.
- Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
- Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
- Stir in chicken and enjoy.
Nutrition Facts : Calories 369.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 67.8, Sodium 171.3, Carbohydrate 26.5, Fiber 1.1, Sugar 1.5, Protein 19.9
MELISSA'S EASY CHICKEN AND DUMPLINGS
This is a very simple way to make chicken and dumplings. My mother gave me this recipe. It's great on a cold day.
Provided by MELISSAS KITCHEN
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
- Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
- Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
- Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
- With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
- Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.
Nutrition Facts : Calories 590.7, Fat 20.7, SaturatedFat 5.7, Cholesterol 98.8, Sodium 2423.1, Carbohydrate 56.5, Fiber 0.2, Sugar 0.9, Protein 42.6
DOWN EAST CHICKEN AND DUMPLINGS
This is a 'Down East' style Chicken and Dumpling recipe.
Provided by Helen Hosfeld
Categories Noodle Soup
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
- To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 33.8 g, Cholesterol 64.5 mg, Fat 4.9 g, Fiber 1.3 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 715.1 mg, Sugar 0.8 g
DOWN EAST CHICKEN AND DUMPLINGS
This is a 'Down East' style Chicken and Dumpling recipe.
Provided by Helen Hosfeld
Categories Noodle Soup
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
- To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 33.8 g, Cholesterol 64.5 mg, Fat 4.9 g, Fiber 1.3 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 715.1 mg, Sugar 0.8 g
DOWN EAST CHICKEN AND DUMPLINGS
This is a 'Down East' style Chicken and Dumpling recipe.
Provided by Helen Hosfeld
Categories Noodle Soup
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
- To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 33.8 g, Cholesterol 64.5 mg, Fat 4.9 g, Fiber 1.3 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 715.1 mg, Sugar 0.8 g
DOWN EAST CHICKEN AND DUMPLINGS
This is a 'Down East' style Chicken and Dumpling recipe.
Provided by Helen Hosfeld
Categories Noodle Soup
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
- To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 33.8 g, Cholesterol 64.5 mg, Fat 4.9 g, Fiber 1.3 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 715.1 mg, Sugar 0.8 g
OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)
My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.
Provided by The Spice Guru
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
DOWN EAST CHICKEN AND DUMPLINGS
This is a 'Down East' style Chicken and Dumpling recipe.
Provided by Helen Hosfeld
Categories Noodle Soup
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
- To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 33.8 g, Cholesterol 64.5 mg, Fat 4.9 g, Fiber 1.3 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 715.1 mg, Sugar 0.8 g
TEXAS STYLE CHICKEN AND DUMPLINGS
A family favorite from 'Hearts & Flours Cookbook: A Sampler of Recipes from the Heart of Texas.' I have entered the recipe as written in the book; however, it's too bland for me, so I quadruple the amount given for the spices.
Provided by Rackajo
Categories Whole Chicken
Time 1h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Stew chicken in a large pot, barely covered with water and chicken broth.
- Add seasonings.
- Make dumplings while chicken is cooking.
- Combine all ingredients, adding enough flour to make a soft dough.
- Roll out on floured board, cut dough in strips about 1X2 inches.
- Remove chicken from from broth.
- Combine ingredients for gravy together in a saucepan.
- Heat until thickened and add to chicken liquid.
- Drop in dumplings while boiling and cook covered 10 to 15 minutes.
- Add chicken and serve with cranberry sauce.
Nutrition Facts : Calories 703.1, Fat 38.9, SaturatedFat 12.6, Cholesterol 166.1, Sodium 985.7, Carbohydrate 46.2, Fiber 1.6, Sugar 0.5, Protein 39
CHICKEN AND DUMPLINGS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk
Provided by Chris Salicrup
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
- In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
- Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
- Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
- Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
- Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
- Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
- Ladle into bowls and garnish with the parsley leaves.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams
OLD FASHIONED CHICKEN AND DUMPLINGS
I've been making this since I was knee high to a grasshopper. It's a recipe handed down from my great grandmother on my dad's side. I just changed it up a bit.
Provided by graniteangel
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
- Chop up your onion, celery, red and green bell peppers and your garlic.
- In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
- When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
- In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
- Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.
Nutrition Facts : Calories 670.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 203.8, Sodium 821.4, Carbohydrate 49.5, Fiber 3.4, Sugar 7.3, Protein 56
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
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