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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chili Chicken Soup with Cilantro Dumplings Recipe

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This recipe for Chili Chicken Soup with Cilantro Dumplings is from Through The Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 teaspoons chili powder
1/2 to 1 teaspoon salt
5 cups Progresso® chicken broth (from two 32-oz cartons)
Dumplings
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 jalapeño chile, seeded, chopped, if desired
Directions:
Directions:
In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned.
Stir in broth.
Heat to boiling; reduce heat to medium.
Simmer uncovered 5 minutes.
Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms.
Fold in cilantro, cumin and chile.
Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes.
Cover; cook 10 minutes longer.

 

 

 

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