Chicken Soup With Mushroom Dumplings Recipes

CHICKEN SOUP WITH MUSHROOM DUMPLINGS

Steps:

• Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
• Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
• Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
• In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
• Fold them into the yolk-mushroom mixture; set the batter aside.
• Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
• Return the chicken to the pot and bring the soup back to a simmer.
• Drop the Mushroom Dumpling batter by the tablespoon into the soup.
• Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
• Serve the soup in warm bowls with a dumpling or two floating on top of each serving.

CREAMY MUSHROOM CHICKEN AND DUMPLINGS

Steps:

• Boil chicken in water until fully cooked, shred up and set aside.
• Combine soups and water as directed on cans, bring to a heavy boil.
• In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
• Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
• Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.

CHICKEN BROTH SOUP, MUSHROOMS WITH WILD RICE DUMPLINGS

Steps:

• Rice -- Cook the wild rice according to directions. Then let cool.
• Broth -- Heat up the broth in a large deep sauce pan. I use a pan rather than a pot so you can add more dumplings, a pot limits the amount of dumplings you can cook at one time. Add the mushrooms, chicken, scallions, garlic, and pepper. Just simmer on low heat while you make the dumplings. The mushrooms will become tender in about 5-7 minutes.
• Dumplings -- In a medium size bowl, add in the flour, baking powder, salt and mix well. Then add in the eggs, milk and parsley and mix. Fold in the rice and lightly mix to combine.
• Cook the Dumplings -- Bring the heat up to medium, not boiling, but just under boiling. Spoon the dumplings in (1 heaping tablespoon) into the simmering broth, one at a time. Try not to get them to close to one another. TIP: If the dumplings stick to the spoon, just dip the spoon in hot water, the dumpling should come right off. After all the dumplings are all added, cover and cook for about 3 minutes. Remove the lid and flip the dumplings over. Recover and cook another 2-3 minutes until they are floating and firm.
• Serve -- Just enjoy. A bowl of the broth, mushrooms, chicken and scallions topped with a couple of the dumplings. Nothing else needed. A side salad and what a nice warm comforting easy dinner. ENJOY!

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
• Cook on High for 4 1/2 to 5 1/2 hours.
• Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.