Best Chicken Soup With Mushroom Dumplings Recipes

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CHICKEN SOUP WITH MUSHROOM DUMPLINGS



Chicken Soup With Mushroom Dumplings image

A recipe from Knott's Berry Farm. Boneless, skinless chicken breasts and chicken stock can be used if you are short on time.

Provided by Mercy

Categories     Chicken

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, separated
1 teaspoon minced parsley
1/2 cup mushroom, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 (3 lb) chicken, cut up
2 onions, diced
6 carrots, diced
4 stalks celery, with tops sliced
1 parsnip, diced
5 sprigs parsley, cut into fourths
salt and pepper, to taste
10 cups water

Steps:

  • Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
  • Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
  • Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
  • In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
  • Fold them into the yolk-mushroom mixture; set the batter aside.
  • Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
  • Return the chicken to the pot and bring the soup back to a simmer.
  • Drop the Mushroom Dumpling batter by the tablespoon into the soup.
  • Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
  • Serve the soup in warm bowls with a dumpling or two floating on top of each serving.

Nutrition Facts : Calories 566.8, Fat 36, SaturatedFat 10.3, Cholesterol 232.1, Sodium 387.2, Carbohydrate 12.6, Fiber 2.9, Sugar 5.1, Protein 45.9

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS



Slow Cooker Creamy Chicken and Dumplings image

Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

Provided by rosencat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 5h15m

Yield 8

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
1 onion, minced
2 tablespoons butter
2 tablespoons rosemary
ground black pepper to taste
1 cup vegetable broth, or as needed
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
  • Cook on High for 4 1/2 to 5 1/2 hours.
  • Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 37.9 g, Cholesterol 37.6 mg, Fat 18.3 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1294 mg, Sugar 7.3 g

CHICKEN BROTH SOUP, MUSHROOMS WITH WILD RICE DUMPLINGS



Chicken Broth Soup, Mushrooms With Wild Rice Dumplings image

This is a great light broth soup with cremini mushrooms, scallions, chicken and topped with wild rice dumplings. This is an easy soup and is perfect when you have some of that leftover rotisserie chicken. It's light, but offers lots of flavor and very comforting. Serve with a side salad, these are my favorites; Recipe #384938, recipe #387014 and this dressing on your favorite greens recipe #401158. NOTE: This recipe really works best with 100% pure wild rice, not a blend. The flavor is just so much different.

Provided by SarasotaCook

Categories     Clear Soup

Time 30m

Yield 4-6 Individual Soup Servings, 4-6 serving(s)

Number Of Ingredients 14

8 cups chicken stock (broth will work fine, but you can buy quality stocks these days right in your grocery store, homemad)
1 1/2 cups diced chicken (you can add more or less if you want, use what you have on hand)
1 1/2 cups cremini mushrooms, thin sliced
3 scallions, fine chopped (white and green parts)
1 teaspoon very fine chopped garlic
pepper
1/3 cup uncooked wild rice (pure wild rice, not a blend)
1 cup flour
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk, no skim for this
1 tablespoon fresh parsley, fine chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rice -- Cook the wild rice according to directions. Then let cool.
  • Broth -- Heat up the broth in a large deep sauce pan. I use a pan rather than a pot so you can add more dumplings, a pot limits the amount of dumplings you can cook at one time. Add the mushrooms, chicken, scallions, garlic, and pepper. Just simmer on low heat while you make the dumplings. The mushrooms will become tender in about 5-7 minutes.
  • Dumplings -- In a medium size bowl, add in the flour, baking powder, salt and mix well. Then add in the eggs, milk and parsley and mix. Fold in the rice and lightly mix to combine.
  • Cook the Dumplings -- Bring the heat up to medium, not boiling, but just under boiling. Spoon the dumplings in (1 heaping tablespoon) into the simmering broth, one at a time. Try not to get them to close to one another. TIP: If the dumplings stick to the spoon, just dip the spoon in hot water, the dumpling should come right off. After all the dumplings are all added, cover and cook for about 3 minutes. Remove the lid and flip the dumplings over. Recover and cook another 2-3 minutes until they are floating and firm.
  • Serve -- Just enjoy. A bowl of the broth, mushrooms, chicken and scallions topped with a couple of the dumplings. Nothing else needed. A side salad and what a nice warm comforting easy dinner. ENJOY!

Nutrition Facts : Calories 378.5, Fat 8.6, SaturatedFat 2.7, Cholesterol 71.5, Sodium 1195.1, Carbohydrate 54, Fiber 2, Sugar 8.4, Protein 20.1

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