Chicken Broth Soup, Mushrooms With Wild Rice Dumplings Recipe

Name: Chicken Broth Soup, Mushrooms With Wild Rice Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock (broth will work fine, but you can buy quality stocks these days right in your grocery store, homemad); 1 1/2 cups diced chicken (you can add more or less if you want, use what you have on hand); 1 1/2 cups cremini mushrooms, thin sliced; 3 scallions, fine chopped (white and green parts); 1 teaspoon very fine chopped garlic; pepper; Dumplings; 1/3 cup uncooked wild rice (pure wild rice, not a blend); 1 cup flour; 2 teaspoons baking powder; 1 egg, lightly beaten; 1/2 cup milk, no skim for this; 1 tablespoon fresh parsley, fine chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

8 cups chicken stock (broth will work fine, but you can buy quality stocks these days right in your grocery store, homemad)
1 1/2 cups diced chicken (you can add more or less if you want, use what you have on hand)
1 1/2 cups cremini mushrooms, thin sliced
3 scallions, fine chopped (white and green parts)
1 teaspoon very fine chopped garlic
pepper
Dumplings
1/3 cup uncooked wild rice (pure wild rice, not a blend)
1 cup flour
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk, no skim for this
1 tablespoon fresh parsley, fine chopped
1/2 teaspoon salt
1/4 teaspoon pepper

1
Rice -- Cook the wild rice according to directions. Then let cool.
2
Broth -- Heat up the broth in a large deep sauce pan. I use a pan rather than a pot so you can add more dumplings, a pot limits the amount of dumplings you can cook at one time. Add the mushrooms, chicken, scallions, garlic, and pepper. Just simmer on low heat while you make the dumplings. The mushrooms will become tender in about 5-7 minutes.
3
Dumplings -- In a medium size bowl, add in the flour, baking powder, salt and mix well. Then add in the eggs, milk and parsley and mix. Fold in the rice and lightly mix to combine.
4
Cook the Dumplings -- Bring the heat up to medium, not boiling, but just under boiling. Spoon the dumplings in (1 heaping tablespoon) into the simmering broth, one at a time. Try not to get them to close to one another. TIP: If the dumplings stick to the spoon, just dip the spoon in hot water, the dumpling should come right off. After all the dumplings are all added, cover and cook for about 3 minutes. Remove the lid and flip the dumplings over. Recover and cook another 2-3 minutes until they are floating and firm.
5
Serve -- Just enjoy. A bowl of the broth, mushrooms, chicken and scallions topped with a couple of the dumplings. Nothing else needed. A side salad and what a nice warm comforting easy dinner. ENJOY!

1185

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups chicken stock (broth will work fine, but you can buy quality stocks these days right in your grocery store, homemad), 1 1/2 cups diced chicken (you can add more or less if you want, use what you have on hand), 1 1/2 cups cremini mushrooms, thin sliced, 3 scallions, fine chopped (white and green parts), and more.

Yes, Chicken Broth Soup, Mushrooms With Wild Rice Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Broth Soup, Mushrooms With Wild Rice Dumplings

How did you like this recipe?

Frequently Asked Questions