Chicken Soup with Whole-Wheat Dumplings
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Food & Wine
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1. Ingredients
- 8 cups chicken stock
- 3/4 pound skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons skim milk
- 1 large egg
- Salt and freshly ground pepper
- 1 large carrot, cut into 1/2 inch pieces
- 1 large parsnip, cut into 1/2-inch pieces
- 1/2 small small butternut squash -- peeled, seeded and cut into 1/2-inch pieces
- 1 large turnip, peeled and cut into 1/2-inch pieces
- 1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces
Nutrition Info
Per Serving
- Calories: 237 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 5 g
- Fat: 5 g
- Protein: 20 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large pot, bring the chicken stock to a simmer. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds.
- Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip.
- Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.
Yield: 6 servings
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Most Helpful Reviews
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Good cold weather soup
brittpam007 - December 31, 2006 03:01:55 PM PSTThis is a good recipe and easy to understand, but you don't have to use a pastry bag(I don't have one) just knead the pastry dough and cut into small pieces remembering to allow that the dumplings will double in size.
brittpam00710 of 12 found this review helpful.
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You can make the dumplings simpler by using refrigerated biscuits
The Ferros - January 6, 2008 07:36:36 AM PSTThis soup is terrific, however, you can use canned refrigerated biscuit dough instead of making your own dumplings. Less mess. Just cut the smaller biscuits into fourths before adding them into the soup, or the larger biscuits into sixths. Once the dough starts to float on top of the broth, then they are ready.
8 of 9 found this review helpful.
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Not confused
liminalkat - December 31, 2006 01:42:53 PM PSTI don't know what words aren't normal?! I find this recipe very easy to understand. I made it, without the parsnips and squash, and it was really good. The dumlings weren't easy, but I've made them before (with other recipes) and they never are! I guess I'm not coordinated enough to work the pastry bag and the knife.
5 of 6 found this review helpful.
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Good when you're under the weather
Tony Lee - April 19, 2007 11:34:39 AM PSTNothing like chicken soup with a twist when you're not feeling well.
4 of 5 found this review helpful.
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WHAT NO PASTRY BAG???
Ladyoilfieldworker - January 22, 2008 07:05:35 AM PSTIf you don't have a pastry bag, use a zipper plastic bag and cut off a lower bottom corner and just squeeze.....
2 of 2 found this review helpful.
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