Chicken and Farina Dumpling Soup


November 11, 2016 By:
Tagged: Dumplings Dumplings. Natural Natural. Chicken and Dumplings Chicken and Dumplings. Heart Healthy Heart Healthy. Kid Friendly Kid Friendly. Dinner Dinner. Chicken Dinners Chicken Dinners. Kid Friendly Kid Friendly. Low-Fat Low-Fat. Fall Favorites Fall Favorites. Chicken Chicken. Lunch Lunch. Soups & Stews Soups & Stews. Chicken Chicken. Dutch Oven Dutch Oven. Fall Favorites Fall Favorites. Heart Healthy Heart Healthy. Onions Onions. Tomatoes Tomatoes. Dumplings Dumplings. Carrots Carrots. Stovetop Stovetop. Chicken & Dumplings Chicken & Dumplings. Soup it Up Soup it Up. Comfort Foods Comfort Foods. Main Dish Main Dish.
Prep:
30 minutes
Cook:
35 minutes
Serves:
4 servings (12 dumplings)
This nutritious soup is abundant with vegetables, and the light and tender dumplings will become a family favorite. Don't be concerned about the long ingredient list because this soup is very easy to prepare.

Ingredients

Select ingredients:

Directions

  1. To make the dumplings, stir together the egg, Cream of Wheat, and vegetable oil in a small bowl. Cover and refrigerate for 20 minutes.
  2. To cook the dumplings, combine the chicken broth, water, and salt in a medium saucepan. Bring to a boil over high heat. Drop the dumpling batter by a scant table-flatware teaspoon into the broth mixture. (The dumplings will be irregular in shape.) Reduce the heat to medium. Simmer for 20 minutes, or until the dumplings expand and are cooked through. When they are done, use a slotted spoon to transfer the dumplings in a single layer to a plate. Cover to keep warm. Discard the cooking liquid.
  3. To make the soup, heat the oil in a Dutch oven or large saucepan over medium heat. Add the carrots and onion. Cook, stirring occasionally, for about 5 minutes, or until the carrots are crisp-tender.
  4. Add the chicken broth. Increase the heat to high and bring to a boil. Stir in the chicken, celery and leaves, thyme, and bay leaf.
  5. Reduce the heat to low. Cover and simmer for 8 minutes, or until the chicken is thoroughly cooked and vegetables are tender.
  6. Remove and discard the bay leaf. Stir in the tomatoes, parsley, and dill. Add salt and pepper to taste.
  7. For each serving, place 3 dumplings in a soup bowl and ladle the hot soup over them. Garnish with freshly ground pepper.