Chicken Soup With Polenta Dumplings Recipes

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GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

CHICKEN SOUP WITH DUMPLINGS



Chicken Soup with Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
2 tablespoons chopped ginger
2 cloves garlic, sliced
2 scallions, sliced, plus more for topping
2 celery stalks, sliced
4 cups low-sodium chicken broth
8 frozen dumplings or 16 frozen mini wontons
2 heads baby bok choy, trimmed and leaves chopped
1 cup shredded rotisserie chicken
1 teaspoon soy sauce
Kosher salt
Sesame oil, for drizzling

Steps:

  • Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
  • Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

A well rounded chicken soup with delicious chicken and herb dumplings.

Provided by SILVANUS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h45m

Yield 16

Number Of Ingredients 17

3 cups chopped cooked chicken breast
2 eggs
4 ¾ cups chicken broth, divided
1 cup all-purpose flour
¼ cup chopped fresh parsley
2 teaspoons salt
⅛ teaspoon black pepper
½ teaspoon dried tarragon
¼ cup butter
2 cups chopped onion
1 ½ cups thinly sliced celery
2 cloves garlic, minced
½ cup all-purpose flour
2 quarts chicken broth
1 ½ teaspoons salt
1 ½ cups chopped carrots
3 cups chopped cooked chicken breast

Steps:

  • In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
  • In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
  • In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
  • Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g

CHICKEN SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

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

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

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.

CHICKEN AND DUMPLING SOUP



Chicken and Dumpling Soup image

Provided by Molly Yeh

Categories     main-dish

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 18

One 3 1/2-pound whole chicken
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 bay leaves
2 cloves garlic, crushed and peeled
2 sprigs fresh thyme
3 large carrots, 1 cut into large chunks and 2 thinly sliced
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced
2 medium yellow onions, 1 quartered and 1 chopped
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced
6 sprigs fresh dill, 3 left whole and 3 chopped
6 sprigs fresh flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving
1 tablespoon kosher salt, plus more as needed
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
A few fresh grinds whole nutmeg
3 large eggs

Steps:

  • For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
  • Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
  • Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
  • Serve, garnishing with fresh parsley.

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