Cream Of Chicken Soup With Truffle Dumplings Recipes

CREAMY CHICKEN DUMPLING SOUP

Steps:

• Melt the butter over medium high heat in a large stock pot or dutch oven. Once the butter has melted, add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the veggies are crisp tender. Add the garlic and sauté 1 minute longer.
• Add the chopped chicken, ½ tsp salt, and ¼ tsp pepper to the vegetables. Cook and stir for 5-7 minutes, or until chicken is no longer pink and cooked through.
• Sprinkle the flour over everything. Cook and stir for 1 minute. Lower the heat to medium low. Slowly add the broth to the pot, about 1 cup at a time, stirring constantly. Once all the broth has been added, stir in the remaining ¼ tsp salt, ¼ tsp pepper, parsley, onion powder, garlic powder, and thyme.
• Pour in the evaporated milk and peas. Stir to combine. Cook until the soup is thickened, about 5 minutes. Simmer gently, stirring occasionally, while the ingredients are mixed together for the the dumplings.
• For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.
• Use a small spoon to scoop up a dumpling ball less than 1 tablespoon (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used. Gently stir occasionally to rotate the dumplings and cook for 10-12 minutes, uncovered, or until the dumplings are cooked through.

CHICKEN SOUP WITH DUMPLINGS

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.

CREAM OF CHICKEN SOUP WITH TRUFFLE DUMPLINGS

Steps:

• Stuff cavity of chicken with herbs and garlic and tie legs with twine to close the cavity.
• Bring one gallon of stock to a simmer in a large pot. Add stuffed chicken.
• Simmer 35 minutes Remove chicken and reserve. Reserve stock separately.
• Use same stock pot to make a roux: Melt butter over medium-low heat, add diced onions and cook til translucent -- stir in the 2 oz flour until mixture turns light tan.
• Whisk in the heavy cream and the stock 1/3 C at a time.
• Add carrots and celery to soup. Simmer for 45 minutes
• While soup simmers, remove skin and bones from chicken and discard. Chop meat and reserve.
• For Dumplings: Mound the flour in a mixing bowl and make a well in the center.
• Whisk the eggs and milk together and gradually pour into flour. Use a fork to mix as your pour, taking care not to over mix.
• Add grated truffle.
• In medium saucepan, bring remaining 1 1/2 qts of stock to a rolling boil. Use two pastry scrapers to make the dumplings by spooning a mound of dough onto one and then cutting small sections of the dough into the stock with the other. Cook dumplings in small batches, simmering 3 to 5 minutes or until they float to the top.
• Remove dumplings with a slotted spoon and add the soup, followed by shredded chicken.
• Season with salt and pepper to taste.
• Ladle soup into bowls and garnish with shaved truffle and freshly chopped parsley and serve.

EASY CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery, carrot and onion in hot margarine for 2-3 minutes or until chicken is brown.
• Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender.
• Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.