Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2019 > 02 > 2019-02-10_Chicken_and_Dumpling_Soup.html
Chicken and Dumpling Soup
/posts/2019/02/2019-02-10_Chicken_and_Dumpling_Soup.html
You are viewing revision 0fea191f from 2021-01-20 14:39:34 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=0fea191f to a URL.
See the help page for more information.
I made chicken and dumpling soup. The veggies for the base were 1.5 onions, and some carrots and celery. I sautéed them pretty well and then, following an article from The Kitchn, pushed them aside and seared the chicken (in batches).
I used 10 cups of water along with (lots of) Better than Bouillon. I also added some vegemite. After it simmered for a while and I tasted it, I added some soy sauce and some anchovy paste.
I shredded the chicken in the mixer but I went a bit overboard and made "chicken dust" out of it. Meredith liked it since there were no chicken chunks but I thought it would have been better with larger pieces.
I made dumplings from the My Name is Yeh recipe[@rev] as we've used before. When I first made these[@rev] I said to keep the pot uncovered but I think I mis-remembered how I used to do Matzah Balls. I put the dumplings into the rolls of the boil and then let it simmer covered! They came out really good!
I think it was pretty good overall. Not the most amazing soup but not bad either.
