Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cream of chicken & dumpling soup (ninja foodi version). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Cream of Chicken & Dumpling Soup (Ninja Foodi Version) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Cream of Chicken & Dumpling Soup (Ninja Foodi Version) is something which I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook cream of chicken & dumpling soup (ninja foodi version) using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Chicken & Dumpling Soup (Ninja Foodi Version):
- Take Soup
- Prepare 1 stick butter (1/2 cup)
- Get 1 lg onion diced
- Prepare 2 stalks celery diced (or 1 can condensed cream of celery soup)
- Prepare Chicken (see intro)
- Prepare 48 oz Chicken Broth
- Take 8 cups water
- Make ready 1 qt Half&Half
- Get 1 tsp paprika
- Take 1 Tbsp soup base (chicken flavored)
- Take Dumplings
- Prepare 6 eggs
- Take 2 cups water
- Prepare 4.5 cups unbleached flour
- Get 1 tsp salt
Heat the butter in a saucepan. Add the leeks, celery and garlic. Sauté very gently for several minutes, making sure nothing takes on any colour, until the leeks are translucent and soft. Pour in the chicken stock and the milk.
Instructions to make Cream of Chicken & Dumpling Soup (Ninja Foodi Version):
- Insert the nanoceramic liner. Turn Foodi to Saute Hi and press start. Add stick of butter, diced onion and celery (or soup).
- Allow to saute until butter is melted and onions start to turn translucent. Add basket over top.
- To the basket, add chicken. Pour broth and water over. Be sure not to pass the max line.
- Put the pressure lid on the Foodi and set valve to seal. Set to pressure cooker hi 20 minutes.
- When done, quick release. Pull basket with chicken out and set in sink to cool. Once cool to the touch, separate meat from bones. Discard skin and bones.
- Add half and half, paprika, soup base, and chicken to the soup, set Foodi to Saute lo-med and stir and let simmer.
- Boil large pot of water on stove.
- Mix all dumpling ingredients together in a bowl. Whisk until mostly smooth.
- With a small table teaspoon, scoop half a spoonful of the dumpling mix, hold over pot of water, and slide it off into the pot.
- Repeat, adding about 15 dumplings per batch. Stop adding dumplings to the pot. Wait a minute or so until they float. Wait another minute and remove with a slotted spoon. I like to keep a colander over a bowl next to the pot and put my cooked dumplings in there.
- Repeat until all dumplings are cooked.
- Fill a bowl about 2/3s with dumplings. Ladle soup over top. Serve. (I always serve buttered fresh baked rolls or bread with this.)
Sauté very gently for several minutes, making sure nothing takes on any colour, until the leeks are translucent and soft. Pour in the chicken stock and the milk. Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup.
So that is going to wrap this up for this exceptional food cream of chicken & dumpling soup (ninja foodi version) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
