Best Chicken And Dumpling Soup Richard Simmons Recipes

LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS

Steps:

• This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
• While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
• By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
• Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
• Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
• While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
• Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
• In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
• Add the chicken shreds to the stock.
• Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
• **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

CHICKEN-AND-DUMPLING SOUP

Steps:

• Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
• Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
• About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
• Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
• Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.
• Photographed by: Yunhee Kim

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN AND DUMPLING SOUP (RICHARD SIMMONS) RECIPE - (5/5)

Steps:

• 1. Put 4 cups of water on high. 2. Once the water starts to boil, put the chicken breasts in, partially cover, and let simmer on low. 3. While the chicken cooks (for about 15 minutes), chop the vegetables. 4. After 15 minutes, remove the chicken and let cool on a plate (doesn't need to be completely cooked as it will be added later) 5. Measure out 1/4 cup of all purpose flour in small bowl and slowly add the chicken stock to prevent clumps. 6. Pour out the water from the chicken and add in 2 1/2 cups of chicken stock (remaining amount). Heat on high. 7. When the chicken stock begins to boil, add the chopped vegetables. Keep on medium heat. 8. Tear apart the cooled chicken into small strips or chunks. 9. Stir the flour/broth mixture into the chicken stock and veggies on the stove. (It should start to thicken) 10. Add the chicken. 11. In a medium bowl, combine the whole wheat pastry flour, baking powder, parsley, onion powder and garlic powder. Stir in the milk just until moistened. Drop by tsp into the simmering broth. (They will puff up a lot while cooking) 12. Cover the pot tightly and let simmer for 15 minutes. (Original recipe: http://www.food.com/recipe/Low-Calorie-yet-Delicious-Chicken-and-Baby-Dumplings-124658) To make lower in calories, vegan or vegetarian, you can replace the chicken with more dumplings, larger chopped vegetables, or cubed potatoes. Enjoy! Serving size: 1 cup (makes about 7)