CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
KLOTSKI (POTATO DUMPLINGS IN CHICKEN BROTH)
This warming soup brings the summery flavor of basil to mid-autumn meals. Russian "kletsky" (pronounced as "klet-skee") is a word used to name the dish known also in Ukrainian and Belarusian cuisines as "galushky", in Italian cuisine as gnocchi, in Czech - as "knedliky" and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) that can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon. The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings. Note: Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste.
Provided by JackieOhNo
Categories Russian
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the soup: Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
- Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
- To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
- Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
CHICKEN AND DUMPLINGS WITH BISQUICK®
Basic chicken and dumplings stew made with Bisquick®...yummo.
Provided by Pam Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h35m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
- Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
- Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
- Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.
Nutrition Facts : Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g
MENNONITE STYLE CHICKEN BROTH
This broth recipe has been handed down for a few generations and it seems to change a little with each person. I found that I have been able to copy my mother's version pretty accurately. Warning: Don't make this soup if you don't like black licorice flavour.
Provided by Bunsby
Categories Stocks
Time 5h10m
Yield 1 Large pot
Number Of Ingredients 8
Steps:
- Place the chicken in a large pot and cover with water to the top.
- Bring to a boil.
- As it boils, skim off the fat.
- Lower heat to a simmer and add the onion and salt.
- Continue to simmer on the lowest heat.
- When it is approximately one hour to serving, add the rest of the seasonings.
- Take the meat out, reserving same for later in the meal.
- Transfer liquid through a sieve to skim out of the broth.
- Serve with homemade noodles and people will never want the store bought stuff again (hopefully!).
Nutrition Facts : Calories 2101, Fat 161.9, SaturatedFat 45.5, Cholesterol 565.2, Sodium 569.9, Carbohydrate 11.3, Fiber 1.6, Sugar 4.7, Protein 140.8
KLUSKIES (POLISH POTATO DUMPLINGS)
This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.
Provided by hcopeland
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
- Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
- Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS
Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.
Provided by Chipfo
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
- Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
- Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
- Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
- After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
- Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
- Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
- Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
- Drop by spoonful into the soup, remember they will swell a bit, about double.
- Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
- If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
- Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Nutrition Facts : Calories 649.9, Fat 34.2, SaturatedFat 12.7, Cholesterol 149.3, Sodium 1139.7, Carbohydrate 45.2, Fiber 2.2, Sugar 1.9, Protein 38.2
WONTON SOUP ALA COLLEGE INN CHICKEN BROTH
Got this recipe from back of label on College Inn Chicken Broth. I love Wonton Soup and finally have a recipe!
Provided by Nana Lee
Categories Clear Soup
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- TO MAKE THE WONTONS:.
- In a medium bowl mix filling ingredients thoroughly.
- Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
- Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
- TO COOK THE WONTONS:.
- In medium sauce pan bring 2 quarts of water to a boil (1st boil).
- Add wontons, stir. Cover and return to boil (2nd boil).
- Add 1 cup cold water and return to boil again (3rd boil).
- FOR THE SOUP:.
- In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.
- Garnish with green onions. Serve.
Nutrition Facts : Calories 458.9, Fat 22.6, SaturatedFat 7.9, Cholesterol 112.2, Sodium 2416.6, Carbohydrate 30.8, Fiber 1.2, Sugar 1.6, Protein 29.9
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