CHICKEN SOUP WITH DUMPLING RECIPES

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CHICKEN DUMPLING SOUP RECIPE | FOOD NETWORK



Chicken Dumpling Soup Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

Steps:

  • 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.
  • 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.

TRADITIONAL CHICKEN DUMPLING SOUP RECIPE: HOW TO MAKE IT



Traditional Chicken Dumpling Soup Recipe: How to Make It image

This soup with light dumplings always brings positive comments. I like to fix it to take to those who are ill. —Tami Christman, Soda Springs, Idaho

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 20 servings (5 quarts).

Number Of Ingredients 11

12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 package (16 ounces) frozen peas and carrots
2 cans (10 ounces each) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 teaspoon pepper, divided
5 cups Biscuit Baking Mix
2 tablespoons dried parsley flakes
1-1/3 cups milk

Steps:

  • In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil., In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken. , Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 266 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 1091mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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