Have you a Soup an Dumpling Recipe Please?!
Answers:
Chicken Soup with Dumplings
SERVES 4
A fresh green salad served with this comforting soup will round out the menu!.
FOR THE SOUP:
12 ounces boneless skinless chicken breast strips
Coarse salt and freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
2 cups homemade or canned low-sodium chicken stock
1 cup water
1/2 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved (optional)
1 cup grated carrots
FOR THE DUMPLINGS:
1 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup grated cheddar cheese
1/2 cup milk
1!. Season the chicken strips with salt and pepper!. Heat the oil in a large saucepan over medium-high heat!. Cook and stir the chicken in the oil for about 2 minutes or until the chicken is browned!. Sprinkle the flour and thyme over the chicken!. Stir in the stock, water, onion, beans, and carrots!.
2!. Bring the mixture to a boil; reduce the heat!. Cover and simmer for about 5 minutes!.
3!. Meanwhile, prepare the dumplings!. In a medium mixing bowl, stir together the flour, cornmeal, and cheese!. Stir in the milk just until the mixture is moistened!. Drop the batter onto the hot liquid, making eight dumplings!.
4!. Return the soup to a boil; reduce the heat!. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean!. Do not lift the cover while the soup is simmering!. Transfer the soup and dumplings to a deep serving platter or serving bowl!.
Shortcut Cooking Tip
Fresh carrots that have already been shredded or cut in julienne strips are one of the latest timesaving convenience foods that you can find in the produce section of your supermarket!. They are packed in a plastic bag, just like the familiar "baby" carrots!.Www@FoodAQ@Com
SERVES 4
A fresh green salad served with this comforting soup will round out the menu!.
FOR THE SOUP:
12 ounces boneless skinless chicken breast strips
Coarse salt and freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
2 cups homemade or canned low-sodium chicken stock
1 cup water
1/2 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved (optional)
1 cup grated carrots
FOR THE DUMPLINGS:
1 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup grated cheddar cheese
1/2 cup milk
1!. Season the chicken strips with salt and pepper!. Heat the oil in a large saucepan over medium-high heat!. Cook and stir the chicken in the oil for about 2 minutes or until the chicken is browned!. Sprinkle the flour and thyme over the chicken!. Stir in the stock, water, onion, beans, and carrots!.
2!. Bring the mixture to a boil; reduce the heat!. Cover and simmer for about 5 minutes!.
3!. Meanwhile, prepare the dumplings!. In a medium mixing bowl, stir together the flour, cornmeal, and cheese!. Stir in the milk just until the mixture is moistened!. Drop the batter onto the hot liquid, making eight dumplings!.
4!. Return the soup to a boil; reduce the heat!. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean!. Do not lift the cover while the soup is simmering!. Transfer the soup and dumplings to a deep serving platter or serving bowl!.
Shortcut Cooking Tip
Fresh carrots that have already been shredded or cut in julienne strips are one of the latest timesaving convenience foods that you can find in the produce section of your supermarket!. They are packed in a plastic bag, just like the familiar "baby" carrots!.Www@FoodAQ@Com
Chicken and Dumplings
For the broth:
2 chickens (4 pounds each), backs removed and cut into 8 pieces each
1 large onion, coarsely chopped
6 cups water
2 bay leaves
1 1/2 teaspoons salt
For the dumplings:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk
7 tablespoons butter
10 tablespoons all-purpose flour
1/4 cup dry white wine
2 teaspoons Essence, recipe follows
1 teaspoon fresh thyme leaves
3 ribs celery, cut into 1/2-inch pieces on the diagonal
4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
1 large onion, cut into 1-inch pieces
1/4 cup heavy cream
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
Cut chicken backs, necks and wings into 1-inch pieces!.
For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt!. Bring to a boil!. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes!. Remove the chicken pieces and set aside!. Discard the chicken backs, necks, and wings!. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside!. Discard the skin and bones!. Strain the broth and discard the vegetables!.
Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together!. In a small saucepan over low heat, bring the butter and milk to a simmer!. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together!. On a lightly floured surface, roll the dough out to a 1/8-inch thickness!. Cut into long strips 1-inch wide!. Transfer to a large plate or baking sheet and cover with plastic wrap!. Refrigerate until ready to use!.
In the cleaned Dutch oven, melt the butter over medium heat!. Whisk in the flour and cook until golden-brown, 3 to 4 minutes!. While whisking, add the wine, the reserved chicken broth, Essence, and thyme!. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion!. Cook until the vegetables are tender-crisp, about 15 minutes!. Add the reserved chicken meat, heavy cream, and peas!. Season with salt (if necessary), and add black pepper, to taste!.
Place the dumplings on top of the chicken mixture and gently stir into the hot liquid!. Cover and simmer until the dumplings are cooked through, about 10 minutes!. Gently stir in the parsley!. Serve in large soup bowls!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cupWww@FoodAQ@Com
For the broth:
2 chickens (4 pounds each), backs removed and cut into 8 pieces each
1 large onion, coarsely chopped
6 cups water
2 bay leaves
1 1/2 teaspoons salt
For the dumplings:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk
7 tablespoons butter
10 tablespoons all-purpose flour
1/4 cup dry white wine
2 teaspoons Essence, recipe follows
1 teaspoon fresh thyme leaves
3 ribs celery, cut into 1/2-inch pieces on the diagonal
4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
1 large onion, cut into 1-inch pieces
1/4 cup heavy cream
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
Cut chicken backs, necks and wings into 1-inch pieces!.
For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt!. Bring to a boil!. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes!. Remove the chicken pieces and set aside!. Discard the chicken backs, necks, and wings!. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside!. Discard the skin and bones!. Strain the broth and discard the vegetables!.
Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together!. In a small saucepan over low heat, bring the butter and milk to a simmer!. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together!. On a lightly floured surface, roll the dough out to a 1/8-inch thickness!. Cut into long strips 1-inch wide!. Transfer to a large plate or baking sheet and cover with plastic wrap!. Refrigerate until ready to use!.
In the cleaned Dutch oven, melt the butter over medium heat!. Whisk in the flour and cook until golden-brown, 3 to 4 minutes!. While whisking, add the wine, the reserved chicken broth, Essence, and thyme!. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion!. Cook until the vegetables are tender-crisp, about 15 minutes!. Add the reserved chicken meat, heavy cream, and peas!. Season with salt (if necessary), and add black pepper, to taste!.
Place the dumplings on top of the chicken mixture and gently stir into the hot liquid!. Cover and simmer until the dumplings are cooked through, about 10 minutes!. Gently stir in the parsley!. Serve in large soup bowls!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cupWww@FoodAQ@Com
Here are two good ones !.!.!.!.!.!.!. = )
Chicken Soup with Buttermilk Dumplings
1 tablespoon butter
1 large onion, minced
2 roughly chopped celery stalks, plus 2 stalks, diced
2 roughly chopped small carrots, plus 1, diced
3 cloves garlic, minced
1 cup dry white wine
6 cups chicken stock or canned chicken broth, heated
2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
1 bay leaf
Salt and freshly ground pepper
3 to 4 pound chicken, cut into 8 pieces and backbone removed
2 tablespoons cornstarch
1/2 cup heavy cream or half-and-half
Fresh lemon juice
Buttermilk dumplings, recipe follows
Minced fresh chives or parsley, as a garnish
Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes!. Add the garlic and cook, stirring, 1 minute!. Add the wine and reduce 1 minute!. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste!. Add the chicken to the pot and bring liquid to a boil!.
Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes!.
Remove the chicken from the pot and transfer to a cutting board!. When cool enough to handle, remove meat from bones!. Cut chicken into bite-side pieces!. Skim surface of cooking liquid and strain it through a sieve into a large saucepan!. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender!.
In a small bowl, whisk together the cornstarch and the cream!. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened!. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste!. Bring to a simmer and top with the dumplings, spacing them evenly!. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes!. Sprinkle with chives or parsley!.
Buttermilk Dumplings:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons minced parsley or dill
Freshly ground pepper
3 tablespoons cold unsalted butter, cut into bits
1/2 cup buttermilk, or more, if necessary
Into a bowl, sift the flour, baking soda, and salt!. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal!. Stir in just enough buttermilk to form a soft dough!.
Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces!.
Cauliflower Soup with Lobster Dumplings
4 ounces butter
4 tablespoons shallots, minced
1 head cauliflower, greens removed, head cut into small pieces
Salt
6 cups lobster or chicken stock
Lobster dumplings, recipe follows
1 cup heavy cream
1 pinch nutmeg
3 (1 1/2 pound) whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, tail meat sliced into rounds
1 tablespoon truffle oil
Heat butter in a large saucepan over low heat!. Add shallots and cauliflower and season with salt!. Saute the cauliflower until it begins to lightly caramelize and become tender!. Add stock and simmer for 20 minutes or until vegetables are completely soft!.
Puree mixture until smooth in a blender!. Add the heavy cream and nutmeg and bring the soup to a simmer!.
Add the dumplings and poach them in soup for 3 to 5 minutes!. Check your seasoning and remove from heat!.
In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil!.
Lobster Dumplings:
1 1/2 cups white bread crumbs
1/2 tablespoon softened butter
1 egg beaten
2 teaspoons chopped tarragon
1/2 cup chopped cooked lobster meat
Milk, to bind
Salt and ground white pepper
Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter!.Www@FoodAQ@Com
Chicken Soup with Buttermilk Dumplings
1 tablespoon butter
1 large onion, minced
2 roughly chopped celery stalks, plus 2 stalks, diced
2 roughly chopped small carrots, plus 1, diced
3 cloves garlic, minced
1 cup dry white wine
6 cups chicken stock or canned chicken broth, heated
2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
1 bay leaf
Salt and freshly ground pepper
3 to 4 pound chicken, cut into 8 pieces and backbone removed
2 tablespoons cornstarch
1/2 cup heavy cream or half-and-half
Fresh lemon juice
Buttermilk dumplings, recipe follows
Minced fresh chives or parsley, as a garnish
Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes!. Add the garlic and cook, stirring, 1 minute!. Add the wine and reduce 1 minute!. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste!. Add the chicken to the pot and bring liquid to a boil!.
Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes!.
Remove the chicken from the pot and transfer to a cutting board!. When cool enough to handle, remove meat from bones!. Cut chicken into bite-side pieces!. Skim surface of cooking liquid and strain it through a sieve into a large saucepan!. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender!.
In a small bowl, whisk together the cornstarch and the cream!. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened!. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste!. Bring to a simmer and top with the dumplings, spacing them evenly!. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes!. Sprinkle with chives or parsley!.
Buttermilk Dumplings:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons minced parsley or dill
Freshly ground pepper
3 tablespoons cold unsalted butter, cut into bits
1/2 cup buttermilk, or more, if necessary
Into a bowl, sift the flour, baking soda, and salt!. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal!. Stir in just enough buttermilk to form a soft dough!.
Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces!.
Cauliflower Soup with Lobster Dumplings
4 ounces butter
4 tablespoons shallots, minced
1 head cauliflower, greens removed, head cut into small pieces
Salt
6 cups lobster or chicken stock
Lobster dumplings, recipe follows
1 cup heavy cream
1 pinch nutmeg
3 (1 1/2 pound) whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, tail meat sliced into rounds
1 tablespoon truffle oil
Heat butter in a large saucepan over low heat!. Add shallots and cauliflower and season with salt!. Saute the cauliflower until it begins to lightly caramelize and become tender!. Add stock and simmer for 20 minutes or until vegetables are completely soft!.
Puree mixture until smooth in a blender!. Add the heavy cream and nutmeg and bring the soup to a simmer!.
Add the dumplings and poach them in soup for 3 to 5 minutes!. Check your seasoning and remove from heat!.
In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil!.
Lobster Dumplings:
1 1/2 cups white bread crumbs
1/2 tablespoon softened butter
1 egg beaten
2 teaspoons chopped tarragon
1/2 cup chopped cooked lobster meat
Milk, to bind
Salt and ground white pepper
Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter!.Www@FoodAQ@Com
I have been making Betty Crocker's recipe for Chicken and Dumplings for years, and everybody is always asking me to make them!. I always double the dumpling recipe because everyone wants more!.
A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts!.
Betty Crocker's and Shine's Skillet Chicken and Dumplings
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup (does not have to be fat free, but low sodium is good)
1 bag (1 lb) frozen stir-fry vegetables (Or your choice of peas and carrots, etc)
Dumplings
1 cup Original Bisquick? mix
1/3 cup milk
1/4 teaspoon dried parsley
1/4 teaspoon poultry seasoning
dash of nutmeg
1!. In 10-inch skillet, heat oil over medium-high heat!. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown!.
2!. Stir in soup and frozen vegetables!. Heat to boiling, stirring frequently!.
3!. In small bowl, stir all dumpling ingredients until soft dough forms!. Drop by spoonfuls onto boiling chicken mixture!. Reduce heat!. Cook uncovered 10 minutes!. Cover and cook 10 minutes (no peaking or your dumplings will come out soggy!)
High Altitude (3500-6500 ft): No change!.Www@FoodAQ@Com
A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts!.
Betty Crocker's and Shine's Skillet Chicken and Dumplings
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup (does not have to be fat free, but low sodium is good)
1 bag (1 lb) frozen stir-fry vegetables (Or your choice of peas and carrots, etc)
Dumplings
1 cup Original Bisquick? mix
1/3 cup milk
1/4 teaspoon dried parsley
1/4 teaspoon poultry seasoning
dash of nutmeg
1!. In 10-inch skillet, heat oil over medium-high heat!. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown!.
2!. Stir in soup and frozen vegetables!. Heat to boiling, stirring frequently!.
3!. In small bowl, stir all dumpling ingredients until soft dough forms!. Drop by spoonfuls onto boiling chicken mixture!. Reduce heat!. Cook uncovered 10 minutes!. Cover and cook 10 minutes (no peaking or your dumplings will come out soggy!)
High Altitude (3500-6500 ft): No change!.Www@FoodAQ@Com