The Guardian

Monday, March 18, 2013

Chicken Dumpling Soup








 
Chicken Dumpling Soup
 
This soup has a lot of simple steps. It's very easy to do and has a great presentation and gives a warm feeling on a cod rainy night. The soup part can be made earlier or even the day before. The dumplings do not take that long to make and cut. You do not want to boil dumplings until soup is ready to be served. (It tastes much better that way)... But this dish could absolutely be made ahead of time and reheated. My niece, Brianna, had 2 bowls!! Score for Aunt Tina!! :)) Are you ready?? Here goes:
 
Ingredients for soup base and chicken strips:
 
1/2 can of cream of chicken soup
2 containers of chicken broth soup (big)
1 Knorr Chicken flavored Knorr cube
1/2 of a bag of frozen veggie mix (32 ounce bag)
3/4 pound chicken strips
2 tablespoons of olive oil
salt and  cracked pepper to flavor
1 tablespoon of butter
 
 
Ingredients for Dumplings:
 
3 1/2 cups flour
1 Cup for rolling dumplings
11 ounces of milk
1/2 teaspoons baking powder
1/2 teaspoon salt
 
Directions:
 
It's easy to start with the soup base first because this can be made a day ahead. Put both containers of chicken broth in a pot and boil add veggies, Knorr cube, and 1/2 container of cream of chicken soup.While this is cooking start chicken strips. Place the olive oil and butter in a frying pan and once it is heated add salted and peppered chicken strips (season side down in oil). Re-season unseasoned side with salt and pepper. Let it stand for 5 minutes until nice and golden and flip. Once both sides are golden, take chicken out and fork pull it apart until it is shredded (like shown above). Then add the chicken to the soup base.  Now it's time to start the dumplings. Once Dumplings are finished and soup is ready to be served, heat soup until its at a boil and then add dumplings. They cook almost immediately. Wait 10 minutes and the serve once dumplings rise to the top of pot. Enjoy!!  
 
Dumplings:
 
In a mixer with dough attachment, add flour, milk, baking powder and salt. Mix until a firm dough ball. Add more flour if necessary. Let sit for 15 minutes or until all equipment is cleaned. On a floured surface, cut dough into strips and use a floured rolling pin to flatten strips into 1/4" thick dough. Cut into strips into dumplings just like picture above. Place dumplings into a floured baking sheet until ready to use. I waited about 2 hours. I had the dumplings covered with a dry cloth until ready to use.