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
CHICKEN, VEGGIE, NOODLE, AND DUMPLING SOUP WITH FLAVOR
This looks like a difficult recipe but it really isn't, just a lot of notes. It's really easy I promise. I have been tinkering with chicken soup the last two winters and found this to work for me. It's still a work in progress but by far this has been the tastiest way of making it. If you want to add the noodles please only put in half of the amount or cook them separately from the soup to help minimize the noodles from soaking up all the tasty broth. As you can see from my photos, the noodles that were cooked in the soup soaked up the majority of the broth, but no one cared as it tasted just fine. Also, pick the veggies that you like. That is the beauty of this soup, you can put what ever veggies that you like in the pot. If it's a softer veggie that will cook up quickly then you'll most likely want to add that towards the end of the cooking time, rather than towards the end unless you don't mind it being too mushy.
Provided by ChrissyVas
Categories Clear Soup
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in 7 Quart pot fill with water, leaving about an inch from the top of the pot (don't want it to over flow while it cooks.).
- Add the ingredients from the Chicken and Seasoning Section immediately after you have done the above step. NOTE: I like to crush up the parsley flakes and oregano in my hand over the pot after I've measured it. You don't have to, it's just something that I did. As for the garlic clove, either use a garlic press or mince finely as it will not be removed from the soup. This is so that you will have flavorful chicken and will be the start of the tasty broth.
- Cook on a medium heat for at least an hour and a half to two hours, especially if frozen. I choose to use the chicken with skin and the one bone because it always seems to come out most tender and give the broth extra flavor. But if you use boneless skinless thighs or breasts that's entirely up to you, but I can't guarantee that it will turn out the same. At this time you want to prepare your carrots and slice them up so that you can just dump them in the pot in the next step to save you some time.
- When the chicken has been cooked through, using tongs carefully remove the chicken and set on a plate. Then fish out the bay leaves, it will be easier to this now rather than later when you have lots of other goodies in your pot. And dump in the sliced baby carrots now as they are more of a hard vegetable and will take probably the most time to cook.
- Using tongs and a knife set a piece of chicken on your cutting board and carefully remove the skin, bone, and any cartilage from the chicken. You want to do this while it's still hot as you're going to toss it back into the pot and don't want it to cool down too much.
- Chop into big chunks and put back in the soup pot, you don't want them to be too small or they will fall apart and shred. I like my soups hearty so I do big chunks, but make this soup as you desire.
- Wash your cutting board and knife, then wash (peel if you like), quarter and chop potatoes into bite size pieces not too thick and not too thin. Put into pot and do the same to your squash, you can do half of a yellow one and half of a green one if you want. Pick whatever veggies you want and keep in mind that if they're soft veggies like squash they will cook quickly and will need to be added to the end of the soup rather than at the beginning.
- If you choose to put pasta in I would do this immediately after the last veggie is tossed in to help it cook up, I would probably only put half a bag of the pasta in as it swells up and will steal a lot of the broth. Or you could cook it in another pot and add it to the soup when it is cooked. It's up to you. I cooked mine with my soup and it stole all of the broth not leaving me very much broth. It was still tasty though and no one cared that the broth was missing.
- If you chose to add the pasta, once you have added it to your soup or started it in a different pot I would recommend getting the dumpling mixture ready.
- I doubled my mom's dumpling recipe as there never seems to be enough to go around. It makes around 12 -15 dumplings. Feel free to scale back if that's too much. Simply take all of the ingredients for the dumplings and put in a bowl and mix throughly. You should have a tacky ball of dough. If it's too dry either add a splash of milk, or more of the broth from the soup.
- Gently drop golf ball size or slightly larger pieces of tacky dough into the soup to allow to cook. They cook for about 5 to 10 minutes before completely done. DO NOT cover with a lid while they are cooking or you'll have a very moist looking dumpling which for me was always harder to tell if it was cooked all the way or not. Better to leave uncovered. When the dumplings are cooked turn off the flame and serve with your favorite crackers.
- NOTE: I used Casarecce Pasta which is not recognized by this site. It's a partially rolled long pasta pieces. But use whatever pasta that you prefer for this type of soup or none at all if you wish.
Nutrition Facts : Calories 825.8, Fat 33.2, SaturatedFat 7.2, Cholesterol 99.2, Sodium 1632.9, Carbohydrate 98.3, Fiber 10.4, Sugar 8.9, Protein 33.6
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
CHICKEN AND VEGETABLE NOODLE SOUP
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. -Stacey Christensen, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 64 servings (1 cup each).
Number Of Ingredients 9
Steps:
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 837mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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