Blog | CHICKEN DUMPLING SOUP | Coastal Premier Properties | 858-755-4663 | San Diego CA Homes for Sale
Blog: CHICKEN DUMPLING SOUP
Posted on March 19, 2018 - 10:02 AM by Coastal Premier Properties
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
Garnish with Parmesan and parsley and serve.
Tags: BEST CHICKEN AND DUMPLINGS RECIPE, CHICKEN AND DUMPLINGS, CHICKEN DUMPLING SOUP, CROCKPOT CHICKEN AND DUMPLINGS, CROCKPOT CHICKEN AND DUMPLINGS RECIPE, DUMPLINGS, EASY CHICKEN AND DUMPLINGS RECIPE, EASY CHICKEN DUMPLINGS, EASY CROCKPOT CHICKEN AND DUMPLIN | 0 Comments
Recipe: Chicken Soup with Parmesan Dumplings
Posted on January 29, 2018 - 10:30 AM by Coastal Premier Properties
2 qt. organic chicken stock, homemade or store-bought
4 sprigs fresh thyme, plus 2 tsp. thyme leaves, divided
In a large pot over medium-high heat, heat oil. Add carrots, celery, and onion and cook, stirring occasionally, until slightly tender, 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute, then season with salt and pepper.
Add chicken stock and thyme sprigs and bring to a boil. Reduce heat to low and simmer, partially covered, 10 minutes.
Meanwhile, make dumplings: In a large bowl, stir together flour, Parmesan, thyme leaves, milk, and egg with a fork until sticky dough forms, then season with salt and pepper. Drop dumpling mixture into soup 1 tablespoon at a time and let simmer until they rise to the surface, about 8 minutes. Stir in chicken and spinach and simmer until chicken is heated through and spinach wilted, 2 to 3 minutes.
Remove thyme sprigs from soup and season with salt and pepper. Serve in bowls garnished with Parmesan.
Tags: CHICKEN AND DUMPLING SOUP, CHICKEN AND DUMPLINGS, CHICKEN AND DUMPLINGS RECIPE, CHICKEN DUMPLING SOUP, CHICKEN DUMPLING SOUP RECIPE, CHICKEN SOUP WITH PARMESAN DUMPLINGS, CHICKEN SOUP WITH PARMESAN DUMPLINGS RECIPE, CHICKEN STEW AND DUMPLINGS | 0 Comments
Blog | CHICKEN DUMPLING SOUP | Coastal Premier Properties | 858-755-4663 | San Diego CA Homes for Sale
Blog: CHICKEN DUMPLING SOUP
Posted on March 19, 2018 - 10:02 AM by Coastal Premier Properties
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
Garnish with Parmesan and parsley and serve.
Tags: BEST CHICKEN AND DUMPLINGS RECIPE, CHICKEN AND DUMPLINGS, CHICKEN DUMPLING SOUP, CROCKPOT CHICKEN AND DUMPLINGS, CROCKPOT CHICKEN AND DUMPLINGS RECIPE, DUMPLINGS, EASY CHICKEN AND DUMPLINGS RECIPE, EASY CHICKEN DUMPLINGS, EASY CROCKPOT CHICKEN AND DUMPLIN | 0 Comments
Recipe: Chicken Soup with Parmesan Dumplings

Posted on January 29, 2018 - 10:30 AM by Coastal Premier Properties
2 qt. organic chicken stock, homemade or store-bought
4 sprigs fresh thyme, plus 2 tsp. thyme leaves, divided
In a large pot over medium-high heat, heat oil. Add carrots, celery, and onion and cook, stirring occasionally, until slightly tender, 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute, then season with salt and pepper.
Add chicken stock and thyme sprigs and bring to a boil. Reduce heat to low and simmer, partially covered, 10 minutes.
Meanwhile, make dumplings: In a large bowl, stir together flour, Parmesan, thyme leaves, milk, and egg with a fork until sticky dough forms, then season with salt and pepper. Drop dumpling mixture into soup 1 tablespoon at a time and let simmer until they rise to the surface, about 8 minutes. Stir in chicken and spinach and simmer until chicken is heated through and spinach wilted, 2 to 3 minutes.
Remove thyme sprigs from soup and season with salt and pepper. Serve in bowls garnished with Parmesan.
Tags: CHICKEN AND DUMPLING SOUP, CHICKEN AND DUMPLINGS, CHICKEN AND DUMPLINGS RECIPE, CHICKEN DUMPLING SOUP, CHICKEN DUMPLING SOUP RECIPE, CHICKEN SOUP WITH PARMESAN DUMPLINGS, CHICKEN SOUP WITH PARMESAN DUMPLINGS RECIPE, CHICKEN STEW AND DUMPLINGS | 0 Comments