Best Vietnamese Style Chicken Dumpling Soup Recipes

EASY CHICKEN DUMPLING RECIPE

Steps:

• If you're using rotisserie chicken, pull meat from the bones, remove skin and dice or shred. You'll want about 1 1/2 cups chicken meat.
• Using a large pot, heat the olive oil & butter over medium heat. When the oil is hot, add the onions, carrots, celery, red pepper flakes & thyme. Sauté' until the vegetables are soft stirring often - about 5-6 minutes.
• Increase temperature to medium-high heat and sprinkle the flour over the mixture. Continue to cook for another minute.
• Slowly pour in the chicken stock. As the mixture comes to a boil it will thicken. Add in the shredded chicken. Lower the heat to medium low.
• Test for seasonings. If needed add salt at this time to taste.
• Open the can of biscuits - remove three biscuits and slice into strips or a small dice. Keeping in mind they will triple in size when they are cooked. Sprinkle them over the top of the soup in one even layer (very important!), do not stack them on top of each other. Cover & simmer for 15-20 minutes until the biscuits are cooked thru.
• The rest of the biscuits....you guessed it! Cook according to package directions and serve them with your meal.

VIETNAMESE CHICKEN PHO SOUP (PHO GA)

Steps:

• Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
• Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
• Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
• Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
• Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
• Keep broth warm until ready to serve
• Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
• Place Toppings out on the table.
• Reheat chicken (can briefly dunk in broth!).
• Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
• Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
• Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Chicken stock:
• Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
• DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
• Soup:
• Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
• Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15-20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
• Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20-25 minutes.
• Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50-60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.
• Divide noodles among warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
• DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.