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CHICKEN DUMPLING SOUP

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					CHICKEN DUMPLING SOUP
Serves 8-10
Preparation Time
Cooking Time
Notes:                This recipe has been in my family for years. It is the perfect soup to start a large
holiday meal. It is savory to get your taste buds started and yet light enough to save room for a large
meal! The stock can be made and frozen for up to 3 months or kept in the refrigerator covered for 1
week. The dumplings can be frozen after you have baked them for up to 1 month. To reheat frozen
dumplings, simply drop the frozen dumplings into warm chicken broth and heat until warmed
through – about 10 minutes.
Tip:        To easily remove chicken fat from top of broth, put strained soup in refrigerator overnight. When cold, the fat
will rise to the top and you will easily be able to lift off the fat with a spoon.
Ingredients:

For The Chicken Broth
     2.25L (9 cups) of cold water                                For The Dumplings:
     3 chicken bouillon cubes                                         450g / 1lb ground chicken
     1 284ml can of low sodium chicken                                450g / 1 lb plain breakfast sausage,
       broth                                                             casings removed
     2 medium onions, chopped                                         1 medium onion, finely chopped
     2 celery ribs, chopped                                           1 egg, lightly beaten
     1 medium carrot, chopped                                         1 cup fresh bread crumbs
     3 chicken legs, backs attached                                   2 tablespoons chives, finely chopped
     ½ teaspoon salt                                                  ½ teaspoon salt
     ¼ teaspoon black pepper
                                                                       ½ teaspoon black pepper
     Garnish – freshly chopped Parsley
       and/or julienned carrot sticks

1. To make broth, place all ingredients except garnish in a large stock pot. Bring to a boil, reduce
   heat to medium-low and simmer for 1 hour or until the chicken is cooked through. Skim the
   broth occasionally to remove any fat floating on the surface. Remove the chicken legs and
   reserve for another use.
2. Pour the broth and remaining contents into a strainer over a large clean pot or bowl. Strain,
   pressing on the contents with the back of spoon to remove all liquid. Discard contents. Return
   broth to a clean stock pot. Taste for seasoning and add salt and pepper if required.
3. While broth simmers, in a food processor, pulse to combine ground chicken, breakfast sausage
   and onion. Add egg, salt, pepper and chives and process until combined.
4. Preheat oven to 350F. Place meat mixture in large bowl. Add breadcrumbs ½ cup at a time and
   mix until the mixture binds together.
5. Using damp hands, shape mixture into teaspoon size dumplings and place on ungreased,
   parchment lined baking sheet ½ inch apart. Continue until all dumplings are formed.
6. Bake dumplings in oven until no longer pink inside, approximately 10-12 minutes.
7. Remove dumplings from oven, remove any excess fat with paper towels and drop dumplings
   into warm soup. Reheat soup and dumplings if necessary.
8. To serve, place 4-5 dumplings in a shallow soup bowl and ladle broth over top. Garnish with a
   few julienned carrots and chopped fresh parsley or chives.




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posted:3/27/2013
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