Chicken noodle and dumpling soup
Summary
Chicken noodle and dumpling soup is the culinary delight you’ve been craving. A perfect blend of comfort and tradition, this dish will not only warm your soul but also fuel your body with essential nutrients. In this article, we’ll dive into the nitty-gritty of creating the most delicious bowl you’ve ever tasted. Let’s get cooking!
Ingredients
- Chicken: 2 breasts (approximately 500g in metric)
- Carrots: 3 medium-sized, diced (roughly 150g)
- Celery: 3 stalks, chopped (around 150g)
- Onion: 1 large, diced (close to 150g)
- Egg noodles: 2 cups (approximately 200g)
- All-purpose flour: 1 cup for dumplings (about 125g)
- Baking powder: 1 teaspoon (5g)
- Milk: ½ cup (120ml)
- Salt: 1 teaspoon (5g) for the soup and ½ teaspoon (2.5g) for the dumplings
- Black pepper: ½ teaspoon (2.5g)
- Butter: 2 tablespoons (28g)
- Chicken stock: 8 cups (1900ml)
Time:
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total: 1 hour
Serves: 4
Nutritional Facts per Serving
- Calories: 350
- Protein: 28g
- Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugars: 5g
- Fat: 10g
- Cholesterol: 70mg
- Sodium: 800mg
Instructions
- Start by boiling the chicken breasts in a pot filled with water until fully cooked, roughly 15 minutes. Once done, shred the chicken and set aside.
- In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery. Stir occasionally and cook until onions become translucent.
- Pour chicken stock into the pot. Increase the heat and bring it to a boil.
- Once boiling, add the shredded chicken, egg noodles, salt, and pepper. Stir well.
- For the dumplings, in a mixing bowl, combine flour, baking powder, salt, and milk. Mix until a thick dough forms.
- Using a spoon, drop dollops of dumpling dough into the boiling soup. Continue cooking for another 15 minutes.
- Reduce the heat to low, and let the chicken noodle and dumpling soup simmer for another 15 minutes, allowing all flavors to meld beautifully.
- Taste and adjust the seasoning if necessary. Once satisfied, turn off the heat.
Pro Tips
- For a richer flavor, consider using homemade chicken stock.
- Always taste your chicken noodle and dumpling soup before serving. Adjust seasonings as per personal preference.
- When adding dumplings, ensure they are spaced apart to prevent them from sticking together.
Serving Suggestions
- Pour your chicken noodle and dumpling soup into deep bowls to appreciate the layers of flavor.
- Complement with a side of crusty bread or a fresh salad.
- Garnish with fresh parsley or chives for an added touch of freshness.
There you have it, a step-by-step guide to crafting the most delectable chicken noodle and dumpling soup. Dive in and relish every bite! Don’t forget, it’s more than just a soup; it’s a bowl filled with memories, comfort, and love. So, why wait? Grab your apron, summon your culinary spirits, and treat yourself and your loved ones to this comforting delicacy. Enjoy every spoonful!
FAQS
1. Can I use boneless chicken thighs instead of chicken breasts for the chicken noodle and dumpling soup?
Yes, chicken thighs can be a flavorful substitute. They might even add a richer taste to the soup due to their fat content.
2. I’m gluten-free. How can I adjust the dumpling recipe?
Use a gluten-free all-purpose flour blend for the dumplings. Ensure it has xanthan gum or add a ¼ teaspoon to help bind the dumplings.
3. Can I prepare the chicken noodle and dumpling soup in advance?
Absolutely! You can make the soup a day in advance, but the noodles might absorb more broth. When reheating, consider adding some extra chicken stock.
4. What if I don’t have fresh vegetables on hand?
Frozen vegetables can work in a pinch. Just ensure they’re thawed and drained before adding them to the soup.
5. How do I store leftover chicken noodle and dumpling soup?
Cool the soup to room temperature, transfer it to an airtight container, and refrigerate. It’ll last for 3-4 days.
6. Can the soup be frozen?
Yes, but without the noodles and dumplings as they can become mushy upon thawing. Freeze the chicken and veggie base, and add fresh noodles and dumplings when you’re ready to serve.
7. I don’t have baking powder for the dumplings. Can I use baking soda?
Baking soda needs an acid to activate, so you can’t swap it directly. However, you can use a combination of cream of tartar and baking soda as a substitute for baking powder.
8. Is there a vegan version of chicken noodle and dumpling soup?
Certainly! Replace chicken with tofu or tempeh, use vegetable stock, and for dumplings, opt for plant-based milk.
9. My dumplings are falling apart. What went wrong?
Your dumpling mixture might have been too wet. Next time, ensure the dough is thick enough so that it holds its shape when dropped into the soup.
10. How do I make my chicken noodle and dumpling soup spicier?
You can add some red pepper flakes or a diced jalapeño when sautéing the vegetables. Adjust the spiciness according to your preference.
CHICKEN NOODLE AND DUMPLING SOUP
Nutritions
Ingredients
- Chicken: 2 breasts approximately 500g in metric
- Carrots: 3 medium-sized diced (roughly 150g)
- Celery: 3 stalks chopped (around 150g)
- Onion: 1 large diced (close to 150g)
- Egg noodles: 2 cups approximately 200g
- All-purpose flour: 1 cup for dumplings about 125g
- Baking powder: 1 teaspoon 5g
- Milk: ½ cup 120ml
- Salt: 1 teaspoon 5g for the soup and ½ teaspoon (2.5g) for the dumplings
- Black pepper: ½ teaspoon 2.5g
- Butter: 2 tablespoons 28g
- Chicken stock: 8 cups 1900ml
Instructions
- Start by boiling the chicken breasts in a pot filled with water until fully cooked, roughly 15 minutes. Once done, shred the chicken and set aside.
- In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery. Stir occasionally and cook until onions become translucent.
- Pour chicken stock into the pot. Increase the heat and bring it to a boil.
- Once boiling, add the shredded chicken, egg noodles, salt, and pepper. Stir well.
- For the dumplings, in a mixing bowl, combine flour, baking powder, salt, and milk. Mix until a thick dough forms.
- Using a spoon, drop dollops of dumpling dough into the boiling soup. Continue cooking for another 15 minutes.
- Reduce the heat to low, and let the chicken noodle and dumpling soup simmer for another 15 minutes, allowing all flavors to meld beautifully.
- Taste and adjust the seasoning if necessary. Once satisfied, turn off the heat.
Notes
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