Best 2 Winter Broth With Dumplings The Way My Nana Makes Recipes
**Winter Broth with Dumplings: A Hearty and Comforting Dish from Nana's Kitchen**
As the cold winter months settle in, there's nothing quite like a steaming bowl of broth to warm the soul. This winter broth recipe, passed down from generations, is a testament to the enduring power of simple, comforting food. Made with a rich and flavorful broth simmered with tender vegetables, hearty dumplings, and a touch of herbs, this dish is sure to become a family favorite. Whether you're looking for a quick and easy weeknight meal or a special dish to share with loved ones, this winter broth with dumplings is guaranteed to satisfy. With variations for both meat-based and vegetarian broths, as well as a gluten-free dumpling option, this recipe caters to a variety of dietary preferences. So gather your ingredients, put on your apron, and let's embark on a culinary journey to Nana's kitchen, where warmth and flavor await.
WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES
This is another of the dishes I've been brought up on. A warming, comforting dish, very nutritious and, without the dumplings, low in fat. The vegetables can be substituted, there are no hard and fast laws, after all, my nana makes it with whatever she has in the house! Feel free to experiment with combinations of vegetables. The only must is that the herbs are fished out before serving and that you serve with crusty buttered bread! I also like to liquidise some or all of the broth to give a thicker texture, though it then becomes vegetable soup. You may find you need more or less liquid--again, experiment.
Provided by LC69414
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a very large pan, heat the oil or butter very gently.
- Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
- Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
- Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
- Add the barley or lentils after about 20 minutes cooking time.
- Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
- Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
- Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
- Serve with lots of crusty bread and butter!
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your broth and dumplings.
- Don't be afraid to experiment: Feel free to adjust the ingredients in the broth and dumplings to suit your own taste. You can add more or less vegetables, use different types of meat or sausage, or experiment with different herbs and spices.
- Make sure the broth is well-seasoned: The broth is the foundation of the soup, so it's important to make sure it's well-seasoned. Taste the broth as you go and adjust the seasonings as needed.
- Cook the dumplings until they're fluffy and cooked through: The dumplings should be cooked through but still light and fluffy. Overcooking them will make them tough and dense.
- Serve the soup hot: Winter broth with dumplings is best served hot, so make sure to heat it thoroughly before serving.
Conclusion:
Winter broth with dumplings is a hearty, flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a warm and comforting meal, give this recipe a try. You won't be disappointed!
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