CHICKEN-VEGETABLE SOUP WITH DUMPLINGS
Mmm, dumplings. Even Mom couldn't make this heartwarming soup better-or easier!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
- In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
- Cook uncovered 10 minutes. Cover and cook 15 minutes longer.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 1/2 g
HUNGARIAN CHICKEN PAPRIKASH
Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.
Provided by katja
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
- Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
- Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
- Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
- Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.
Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g
HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP
My dad who came from Hungary made this for us at least once a month. It is, by far, my favorite. I added the tomatoes myself. But it is a super tasting dish and the dumplings top it off! This won top prize in the Soup Competition in our local area and was served at our church dinner during our annual pre-festival chicken dinner.
Provided by SarikaKisSzentem
Categories Chicken Breast
Time 1h45m
Yield 3 Qts., 12 serving(s)
Number Of Ingredients 12
Steps:
- In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
- Sweating means sauteeing the veggies on medium low heat with the lid on.
- to release the natural oils from veggies.) About 10 minutes.
- Add the paprika and mix thoroughly.
- Add the chicken breast.
- Stir in the crushed tomatoes, chicken base and water.
- Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
- Meanwhile prepare dumpling dough:.
- I use a small processor.
- 1 1/2 cups flour.
- 2 eggs.
- 1/4 teaspoons salt.
- 1/2 cup water.
- Process or beat until the dough is stretchy. Cover and set aside.
- When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
- Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
- So that the soup is not watery, it is thickened using:.
- 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !
Nutrition Facts : Calories 138, Fat 7.6, SaturatedFat 1.7, Cholesterol 24.2, Sodium 832, Carbohydrate 9.2, Fiber 2.4, Sugar 4.6, Protein 9.1
HUNGARIAN-ISH MINI-DUMPLING AND EGG NOODLE SOUP
This soup is so light yet hearty it really is great in any season for any reason, but it is especially delish on cold, snowy days. Plus, it's made from many items you can keep on hand.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat stock to a boil and reduce heat to simmer. Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.
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