Chicken Dumpling Soup #1
Cook chicken. Debone and put in soup after dumplings are boiling. To make dumpling, beat 10 eggs for 5 minutes. Add enough flour to make a very stiff batter. When stock is boiling, cut dumplings off side of bowl with back of spoon into very small pieces. Boil 10 minutes with cover on.
Chicken Dumpling Soup #2
In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes. Make dumplings: Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough. Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
Chicken Dumpling Soup #3
In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour; mix well. Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (so not lift cover while simmering). Serve immediately. Yield: 4 servings
Chicken Dumpling Soup with Greens
For instructions on how to buy, prepare, and cook with lemongrass. Place chicken broth in a soup pot over medium-high heat. Add soy sauce, kaffir lime leaves, lemongrass, and mushrooms. Bring to a boil, then reduce to a simmer (low heat) while you prepare the dumplings. To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor. Process well. On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl and place it near the wrappers. Drop 1 tsp. of filling in the middle of each wrapper. Using your fingers (or a baker's paintbrush), wet the outer edges of the first wrapper (this will make it stick). For easy dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling. For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed, otherwise the filling will leak into soup. Add the dumplings to the chicken broth, plus the cucumber, tomatoes, green pepper, and fresh chilli (if using). Boil for 5 minutes, or until dumplings are floating around the top of the pot. Reduce the heat to low and add the lime juice. Taste test the broth for saltiness, adding up to 2 Tbsp. fish sauce (instead of salt) as needed. To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh cut red chilli (or chilli sauce) on the side, if desired, and enjoy!
Chicken Noodle-Doodle Dumpling Soup
Boil your chicken and debone it and set aside. Use remaining chicken broth and add more water if need to. Bring to a boil, add noodles, chicken bouillon, butter, and seasonings. Boil for 30 minutes and then add mushroom soup and simmer for 3 minutes. Salt and pepper to taste.
Danish Dumpling Chicken Soup
Boil chicken pieces in 3 quarts water until tender (about 45 minutes). Remove chicken and set aside. Strain stock and skin excess fat. Add vegetables to stock and simmer until tender. Add boned chicken and boil 5 minutes. To make dumplings mix oil and flour. Stir until smooth and foamy. Add milk and salt, stirring until it forms a ball. Cool and add 3 large or 4 small eggs, one at a time. Beat until smooth after each. Add to hot soup, 1/2 tablespoon at a time. Do Not Boil Or They Will Go To Pieces. Cover soup and leave until dumplings are firm (about 15 minutes)
Grandma’s Chicken 'n' Dumpling Soup 1
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth; put reserved chicken and broth in large kettle, add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 2 to 3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking", for 18 to 20 minutes or until the dumplings are done. Yield: 10 to 12 servings
Grandma's Chicken 'n' Dumpling Soup 2
Place chicken, water, bouillon, peppercorns and cloves in a 8-qt. Dutch oven or soup kettle. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 46-60 minutes or until chicken is tender. Strain broth; return to kettle. 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 kettle with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gently 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. Yield: 12 servings (3 quarts).
Low-fat Chicken Dumpling Soup
In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour; mix well. Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering). Serve immediately.
Miso Soup with Sweet Potato Dumplings
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
Mom's Chicken Dumpling Soup
Boil chicken approx. an hour or until cooked through, with onion, bouillon, and pepper. Remove chicken and chill. Remove onion. Add parsnip, carrot, parsley, and rosemary. Simmer 30 minutes, or until vegetables are soft. Debone chicken and add to broth. Mix ingredients for dumplings. Drop dumplings into soup by teaspoons, and boil until they are all floating at top.
Mom's Favorite Chicken Dumpling Soup
Cook cut up chicken till meat is tender. (Cut chicken is used because bones give the soup the best flavor. Chicken breast may be used, but the rich flavor will be lacking.) Add carrots, onion, and celery to stock. Cook until tender. Make dumplings according to recipe being careful not to over mix eggs and flour, which will result in "tough" dumplings. Using a spoon, gently add dumpling mixture to the chicken stock. Cook for 5 more minutes. Add chicken bullion, black pepper and a dash of sugar to taste
My Mom’s Special Chicken and Dumpling Soup
Cut up 1 whole chicken, clean off skin. Combine in large soup pot: 1 onion cut up, carrot, celery, 3 to 4 bay leaves, 5 to 6 whole cloves, 5 to 6 whole allspice, and salt to taste. Fill pot with water, let cook on low heat 4 to 5 hours. One half hour before eating, in mixer, 2 tablespoons Crisco (shortening), 2 eggs, 1/2 glass water. Gradually add farina until it pulls away from sides. In boiling salt water add dumpling mix by the teaspoon, drop into hot water, let cook 20 minutes. Drain, serve with soup
Old Fashioned Chicken and Dumpling Soup
1 (2 1/2 to 3 lb.) fryer
Cut up chicken and plate in kettle with water, bouillon cubes, peppercorns and cloves. Simmer 1 1/2 hours until tender. Remove chicken, cut meat from bones, discarding skin and bones. Cut chicken into pieces. Skim broth and strain out spices. Return meat to broth. Add remaining ingredients and simmer for 2 to 3 hours longer. To make dumplings, sift together flour, salt and baking powder. Combine egg, melted butter and milk and add to flour mixture, stirring quickly just until smooth. Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done without peeking. Serves 12.
Ruby’s Chicken Dumpling Soup
Boil until done. Remove chicken from bone and set aside. Remove bay leaf. 1/2 c. milk Flour to make thick batter. Drop by spoon into boiling broth. Dumpling should be firm, add more flour if necessary. Add chopped chicken and simmer about 5 minutes. Add salt to taste.
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