Back to Down-Home Chicken Soup with Dumplings All Reviews for Down-Home Chicken Soup with Dumplings - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 chicken-dumpling-soup-med107845.jpg
Ingredients Ingredient Checklist Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 1 cup all-purpose flour (spooned and leveled) 1/2 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon fine salt 3/4 cup buttermilk 1 ounce baby spinach, roughly chopped (1 cup) Coarse salt and ground pepper Lemon wedges, for serving
Cook’s Notes Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 chicken-dumpling-soup-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
chicken-dumpling-soup-med107845.jpg
chicken-dumpling-soup-med107845.jpg
Ingredients
Ingredients
- Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 1 cup all-purpose flour (spooned and leveled) 1/2 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon fine salt 3/4 cup buttermilk 1 ounce baby spinach, roughly chopped (1 cup) Coarse salt and ground pepper Lemon wedges, for serving
Directions
In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.
Cook’s Notes Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Cook’s Notes
Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Reviews (4)
Add Rating & Review 56 Ratings 5 star values: 7 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 3
Reviews (4)
Add Rating & Review 56 Ratings 5 star values: 7 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 3
Add Rating & Review
56 Ratings 5 star values: 7 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 3
56 Ratings 5 star values: 7 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 3
56 Ratings 5 star values: 7 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 3
5 star values: 7 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 3
Martha Stewart Member Rating: 3 stars 03/16/2015 Not a favorite recipe. Will make smaller sized dumplings next time. Martha Stewart Member Rating: Unrated 02/02/2015 I have a very good alternative for the dumplings! my Illinois German mom, a great cook, always made chicken and dumplings by using the recipe for dumplings on the bisquik box. It is Great!!! try it. The same recipe is also use for sauerkraut and spareribs. Make the dough, roll it out and cut in rectangles then drop on the liquid of the sauerkraut after you remove the ribs from your pot. So easy and no mistakes. Martha Stewart Member Rating: Unrated 06/05/2012 I used a store-bought rotisserie chicken and stock from a box...everyone in my house loved it! I realize I cheated ALOT but I had to make this even easier. Ive made it 2x already and am making it again tonight. Chicken, Spinach, Dumplings...SO YUMMY and comforting. Martha Stewart Member Rating: Unrated 01/30/2012 My daughter recently issued the declaration that chicken soup should have chicken only, with either noodles or dumplings. I'm not sure what went wrong, but this recipe was so terribly bland even an 8-year old didn't like it. The texture of the dumplings was fine, but they had no flavor, the broth had no flavor, and I'm left with a pot of soup no one wants to eat. Maybe I'll just add the Mexican soup fixins to this pan and see if I can salvage it.Martha Stewart Member
Rating: 3 stars 03/16/2015
Not a favorite recipe. Will make smaller sized dumplings next time.
Rating: 3 stars
Rating: Unrated 02/02/2015
I have a very good alternative for the dumplings! my Illinois German mom, a great cook, always made chicken and dumplings by using the recipe for dumplings on the bisquik box. It is Great!!! try it. The same recipe is also use for sauerkraut and spareribs. Make the dough, roll it out and cut in rectangles then drop on the liquid of the sauerkraut after you remove the ribs from your pot. So easy and no mistakes.
Rating: Unrated
Rating: Unrated 06/05/2012
I used a store-bought rotisserie chicken and stock from a box…everyone in my house loved it! I realize I cheated ALOT but I had to make this even easier. Ive made it 2x already and am making it again tonight. Chicken, Spinach, Dumplings…SO YUMMY and comforting.
Rating: Unrated 01/30/2012
My daughter recently issued the declaration that chicken soup should have chicken only, with either noodles or dumplings. I’m not sure what went wrong, but this recipe was so terribly bland even an 8-year old didn’t like it. The texture of the dumplings was fine, but they had no flavor, the broth had no flavor, and I’m left with a pot of soup no one wants to eat. Maybe I’ll just add the Mexican soup fixins to this pan and see if I can salvage it.
All Reviews for Down-Home Chicken Soup with Dumplings
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Down-Home Chicken Soup with Dumplings
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
