Nothing Special   »   [go: up one dir, main page]
Scribd Logo
Upload

Welcome to Scribd!

  • 13 views

    Chicken and Vegetable Dumpling Soup

    Uploaded by

    Jamila Joiner
    This recipe is for chicken and vegetable dumpling soup that serves 8 people. It involves sautéing vegetables in oil and simmering them in chicken broth with chicken. A roux is used to thicken the broth. For the dumplings, dry ingredients like flour and baking powder are combined with wet ingredients like sour cream and milk. Small dumplings are dropped into the simmering soup and cooked for 12-15 minutes with the lid on. The dumplings break apart to thicken the soup further.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chicken and Vegetable Dumpling Soup

    Uploaded by

    Jamila Joiner
    13 views2 pages
    This recipe is for chicken and vegetable dumpling soup that serves 8 people. It involves sautéing vegetables in oil and simmering them in chicken broth with chicken. A roux is used to thicken the broth. For the dumplings, dry ingredients like flour and baking powder are combined with wet ingredients like sour cream and milk. Small dumplings are dropped into the simmering soup and cooked for 12-15 minutes with the lid on. The dumplings break apart to thicken the soup further.

    Original Description:

    Original Title

    CHICKEN AND VEGETABLE DUMPLING SOUP

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for chicken and vegetable dumpling soup that serves 8 people. It involves sautéing vegetables in oil and simmering them in chicken broth with chicken. A roux is used to thicken the broth. For the dumplings, dry ingredients like flour and baking powder are combined with wet ingredients like sour cream and milk. Small dumplings are dropped into the simmering soup and cooked for 12-15 minutes with the lid on. The dumplings break apart to thicken the soup further.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views2 pages

    Chicken and Vegetable Dumpling Soup

    Uploaded by

    Jamila Joiner
    This recipe is for chicken and vegetable dumpling soup that serves 8 people. It involves sautéing vegetables in oil and simmering them in chicken broth with chicken. A roux is used to thicken the broth. For the dumplings, dry ingredients like flour and baking powder are combined with wet ingredients like sour cream and milk. Small dumplings are dropped into the simmering soup and cooked for 12-15 minutes with the lid on. The dumplings break apart to thicken the soup further.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CHICKEN AND VEGETABLE

    DUMPLING SOUP
    yield: 8 S E RV IN GS prep time: 30 MI N S cook time: 30 MI N S
    total time: 1 H R

    INGREDIENTS
    Soup:
    1-2 teaspoons olive oil
    1 cup diced celery, about 2-3 stalks
    1 cup diced carrots
    1 cup diced yellow or white onion
    1 teaspoon salt, I use coarse, kosher salt
    ½ teaspoon dried thyme
    ¼ teaspoon pepper
    8 cups chicken broth, I use low-sodium
    1 to 1 ½ pounds boneless, skinless chicken breasts or 3-4 cups cooked chicken (see note)
    ½ cup water + 1/4 cup all-purpose flour to thicken
    ½ cup frozen peas
    Dumplings:
    1 cup all-purpose flour, use 1 1/4 cups flour for sturdier dumplings
    2 teaspoons baking powder
    ½ teaspoon salt
    ¼ teaspoon dried thyme or sage
    ½ cup sour cream
    ½ cup milk
    1 tablespoon vegetable or canola oil

    INSTRUCTIONS
    1. In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme.
    Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and
    chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken
    is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small
    pieces.

    2. In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking
    vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the
    frozen peas and cooked chicken and bring the soup back to a simmer.
    3. For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and
    oil. Stir just until combined (don’t overmix).

    4. Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of
    dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small
    cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the
    lid of the pot while the dumplings cook! Add time if the dumplings haven't cooked all the way (or if
    they are bigger in size than teaspoon-sized portions).

    5. When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them
    apart, if needed. Serve.

    NOTES
    Using Leftover Chicken or Turkey: very often, I make this with leftover chicken or turkey. I just omit cooking the
    chicken in the broth and water at the beginning and add the leftover, cooked chicken with the peas.

    The Original Version of the Recipe: used 1 full teaspoon dried thyme; sometimes I find that flavor overpowering, so
    I've given the option in the ingredients list to use 1/2 teaspoon. Also, over the years, I use all chicken broth for the
    liquid base, but if you have followed the original recipe and want to keep doing so, it is 4 cups broth + 4 cups water.

    ©Mel's Kitchen Cafe — https://www.melskitchencafe.com/chicken-and-vegetable-dumpling-soup-3/

    You might also like