View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Hearty Chicken Soup with Dumplings

Source: Chicken - Cooking with Style
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 4 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  55 Minutes
  Serves 6
RECIPE INGREDIENTS
1/2 cup pearl barley
1/2 pound frozen lima beans (broad)
2 tablespoons oil
2 poundss boneless, skinless chicken breasts, sliced
3 leeks, well-washed, trimmed and sliced
2 cloves garlic, crushed
3 stalks celery, chopped
3 medium carrots, chopped
2 medium zucchinis, chopped
8 cups chicken stock
1/2 cup tomato paste
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper
For the Dumplings:
1/4 cup cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
4 tablespoons cold butter, grated
1/2 cup water
Hearty Chicken Soup with Dumplings Recipe at Cooking.com
DIRECTIONS
Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove skins.


Heat the oil in a large saucepan, add the chicken in batches, cook until well browned all over - this is important to achieve color and flavor. Add the leeks, garlic, celery, carrots and zucchini, cook, stirring, until leeks are soft. Add the chicken stock and tomato paste, bring to a boil. Add the barley and simmer, covered, for 20 minutes. Return the chicken to the pan with the beans.


FOR THE DUMPLINGS:
Combine the dry ingredients in a bowl, stir in the cheese and butter and mix well. Add enough of the water to form a soft dough. Drop level tablespoons of dumpling mixture into the simmering soup, cover and simmer for about 15 minutes, or until the dumplings, are cooked through and the barley is tender. Stir in the herbs, season to taste with salt and pepper, serve immediately.


The soup can be prepared a day ahead, however, the barley will thicken the soup overnight. The dumplings are best made just before serving as they will thicken soup also.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Dumpling Soups
 Retro Soups
 Chicken In Every Pot
 A World of Chicken Soup
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 699
Fat. Total: 19g
Fiber: 15g
Carbohydrates, Total: 74g
Sodium: 656mg
% Cal. from Fat: 24%
Cholesterol: 109mg
Protein: 56g
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Gretchen, LA Reviewed: 11/05/2008
Very good, very easy, would have given 4 cups, but
I made more than a few adjustments, omissions. Left out the barley (DH hates it)and limas (I hate'em)added green peas instead. Also with the dumplings, used Masa flour, had no cornmeal, and Swanson's Chx broth instead of the water. The dumplings were exceptional! I think the addition of cheese and butter made a huge difference from the same old same.
118 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.