Chicken and Dumpling Soup help?!


Question: Chicken and Dumpling Soup help!?
I have this recipe from Food Network and I've been reading over the reviews a lot of people talk about using less butter, but how much less should I use!?

http://www!.foodnetwork!.com/food/recipes/!.!.!.

It says to use 1/2 cup of butter for the dumplings [if you don't want to click the link]Www@FoodAQ@Com


Answers:
Looking at the measurements, I think you could scale it back to 1/3 cup butter, which is 5 1/3 Tbsp!. If the dough is too stiff, add a tsp!. or two of vegetable oil!.Www@FoodAQ@Com

actually, you do not need ANY butter for the dumplings!. All you need is self-rising-flour, egg, milk for the dumplings!. The butter is usually in the chicken and dumplings recipe as a thickening agent (part of the "roux") for the sauce!. There are other ways to thicken the sauce without losing flavor!. You can make a paste of water and flour (make sure there are no lumps), or use potato flour, or many other agents!. Email me for more suggestions if you need (retired chef)Www@FoodAQ@Com

I got this idea from Rachel ray!.!.
I made the traditional soup!.!. and then i took a box of those no boil beforehand lasagna noodle sheets!.!. broke them up into pieces!. tossed into the stew!.!.!. they thickened up a bit when they obsorbed the stew juice!.!. and they were the exact size of rolled and cut dumplings!.!. and if the stew is too thin, you can thicken it up with the traditional milk/flour paste added in to get it just how you like it!.!.!.Www@FoodAQ@Com

do it exactly the way it is written first and then change things up if you like!. I wouldn't mess with the dumpling recipe at all!. you will be making a dough called pate'chou which is French and I have never seen dumpling made this way and will try it sometime!. Good luck with it!.Www@FoodAQ@Com

You can probably get by with 1/4 cup butter, but I'd caution you about changing the recipe too much!. These recipies have been thoroughly tested, and Bobby Flay pretty much knows his stuff!.!.!.Www@FoodAQ@Com

Dear one, Please just follow the food network's way!.- you don't always eat like this!.!.!.Just enjoy the soup! Thank you for the web site!!!!!Www@FoodAQ@Com

I bet you could get away with half that if you wanted to!. It's just for flavor!.Www@FoodAQ@Com

Chicken and Dumpling Soup

Home-Style Soups, Salad and Sandwiches Cookbook

Our five kids are grown and live away from the farm, but they visit often with their families!. So I stay in practice in the kitchen! I frequently serve this soup for Sunday dinner!.

SERVINGS: 10



TIME: Prep: 15 min!. Cook: 1-3/4 hours
Ingredients:

* 6 pieces bone-in chicken
* 1-1/2 quarts water
* 2 celery ribs, cut into chunks
* 1 medium onion, cut into chunks
* 1/2 cup diced green pepper
* 1 garlic clove, minced
* 1 tablespoon minced fresh dill
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 package (10 ounces) frozen mixed vegetables, thawed
* 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

Directions:
In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil!. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender!. Remove chicken; allow to cool!. Debone and cut into chunks; set aside!. Strain broth and set aside!. In a large saucepan, combine soups!. Gradually add broth, stirring constantly!. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender!. On a floured surface, pat biscuits to 1/4-in!. thickness; cut into 1/4-in!. strips!. Bring soup to boil; drop in strips!. Cover and cook for 15-18 minutes!. Yield: 8-10 servings (2-1/2 quarts)!.


Chicken Dumpling Soup with Greens


Prep Time: 30 minutes
Cook Time: 7 minutes
Ingredients:

* 1/2 cup cooked boneless chicken (leftover roast chicken or turkey works well)
* 1 thumb-size piece galangal (or ginger), grated
* 2 spring onions, sliced
* 1 stalk lemongrass, (bulb and tough outer leaves removed), sliced and minced
* 6 cups chicken broth
* 1 Tbsp!. soy sauce
* 2 kaffir lime leaves
* 2 tsp!. oyster sauce
* 1 Tbsp!. lime juice
* 1/2 small cucumber, sliced into matchstick-like pieces
* handful of cherry tomatoes
* 1 green bell pepper, sliced
* 3-5 fresh shiitake mushrooms, sliced thinly
* 1 pkg!. square wonton wrappers
* 5-10 fresh basil leaves
* handful of coriander leaves
* 1 Tbsp!. soy sauce
* 1 Tbsp!. lime juice
* optional: 1 red chilli, sliced (and deseeded, if less spice is desired)

Preparation:

1!. For instructions on how to buy, prepare, and cook with lemongrass, see my All About Lemongrass Guide!.
2!. 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!.
3!. To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor!. Process well!.


Chicken 'n' Dumpling Soup

Start to Finish: 30 min!.

View Nutrition Facts
Ingredients

* 12 ounces boneless chicken strips for stir-frying
* 1 tablespoon olive oil or cooking oil
* 2 tablespoons all-purpose flour
* 1/4 teaspoon dried marjoram, crushed
* 1 14-ounce can chicken broth
* 1 medium onion, cut into wedges
* 1 cup fresh green beans, trimmed and halved
* 1 cup purchased julienne or coarsely shredded carrots
* 2/3 cup reduced-fat packaged biscuit mix
* 1/3 cup yellow cornmeal
* 1/4 cup shredded cheddar cheese
* 1/2 cup milk
* 1 cup water
* Salt and pepper

Directions

1!. Season chicken with salt and pepper!. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned!. Sprinkle flour and marjoram over chicken!. Stir in broth, vegetables, and water!. Bring to boiling; reduce heat!. Simmer, covered, 5 minutes!.

2!. In a mixing bowl combine biscuit mix, cornmeal, and cheese!. Stir in milk just until mixture is moistened!. Drop batter by spoonfuls onto hot liquid, making 8 dumplings!. Return to boiling; reduce heat!. Simmer, covered, for 10 to 12 minutes until dumplings test done!. (Do not lift cover while simmering!.) Makes 4 servings!.
Chicken 'n' Dumpling Soup

4!. On a clean, dry working surface, spread out 6 wonton wrappers!. Pour a little water into a bowl and place it near the wrappers!.
5!. 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!.
6!. 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!.
7!. 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!.
8!. 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!.
9!. 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!Www@FoodAQ@Com





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