Tag Archives: baking powder

Chicken Dumpling Soup

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Serves: 8 | Total Time: 1 Hour 15 Minutes


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Growing up, chicken dumpling soup was a favorite recipe that my mom would make. It didn’t matter the time of year; if she made it in the winter, it was a warming comfort food after coming in out of the cold, but she would make it in the summertime too. Chicken dumpling soup can be flavored so many different ways, and one of my mom’s favorites was throwing in as many fresh garden veggies as she could harvest on any particular day.

I distinctly remember carrots as a main ingredient in my mom’s chicken dumpling soup recipe. Oh, those bright orange pops of flavor amidst all those juicy chunks of chicken and plump dumplings swimming around in that herby broth… I suppose I may be partial to the use of carrots because they are one of my favorite veggies, but if you prefer, you can change up the carrots with peas, or use them both together. (I would have added peas, but Mark is not a fan and would just pick them out!)

Instant Pot Chicken And Dumplings

My mom makes her chicken dumpling soup with cream, which is fine and dandy if you are using white meat, but I chose to make this recipe without it because I am using dark meat with the bones in. I really want the carrot and herb flavors to shine in the homemade chicken stock that is the base for this chicken and dumpling soup. 

Now, before you fret over having to make homemade chicken stock, I just want to point out that you don’t have to go through the trouble! Since this soup is made in the Instant Pot, you can make the stock at the same time as you make the soup.

Yep, one and done.

How nice!

Chicken And Dumplings Instant Pot
Buy the INSTANT POT 7 in 1 Pressure Cooker at Macy’s

To do this, you’ll throw in whole chicken pieces with the skin and bone intact. This renders a rich and fatty broth that packs enough of its own flavor, so adding cream really isn’t necessary. If you don’t want to deal with fishing out all the bones later, you can use boneless chicken pieces, but I highly recommend using dark meat as it imparts some of that fattiness that makes homemade stock so flavorful. If you decide to omit the bones, add some butter or olive oil to really amp up the savory flavor or your broth may fall flat.

And now… about how to make homemade dumplings for chicken and dumplings…

A first glance at the recipe may have you thinking…. a recipe for chicken soup dumplings with nutmeg!? 

Making Soup In Instant Pot

Yeah, I personally think this is how to make the perfect dumplings… you want them to have a hint of flavor, but not so much that they overpower the rest of the soup. A tiny sprinkling of nutmeg in the soup dumpling dough boosts the meaty flavor of the broth just enough for you to say WOW! without knowing that it is nutmeg. I have been known to use nutmeg in chili, meat seasonings, and all kinds of slow cooked or Instant Pot stews and soups. Nutmeg may be commonly known as a spice used in fall sweet treats and winter ciders, but it plays a great supporting role in savory dishes, too. Just use it sparingly!

Making this soup in the Instant Pot rocks because it puts out a long, slow cooked flavor in just over an hour. Perfect for busy cooks! So… if you don’t have an Instant Pot, you need to get one. The prices have come down, and I can’t tell you how it is worth the investment to have an Instant Pot in the house. Here are a few suggestions to make it easy (just click on your preferred retailer to see the options):

Soup Dumpling Recipe

This recipe makes enough for 8. Even though it is only Mark and I in the house (and our three cats, but they don’t eat soup!), I usually make the whole shebang and then freeze the remaining soup for later. Because there is no cream in the base, the dumplings and broth freeze quite nicely! If you are a family of four, you can freeze enough for another round. Perfect for when you just don’t feel like cooking at all, or are too darn busy to on any given night. Just pull this easy homemade freezer soup out in the morning, then heat it on the stove (or microwave) when it’s dinnertime.

Double nice!


Chicken Dumpling Soup Instant Pot Recipe
Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • Instant Pot

Ingredients
  

  • FOR THE SOUP:
  • 4 large chicken leg quarters with skin and bone
  • 4 cups water
  • 2 cups chicken broth
  • 4 chicken bullion cubes
  • 6 medium carrots sliced
  • 1 whole white onion chopped into big chunks
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons fresh rosemary leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • FOR THE DUMPLINGS:
  • ½ cup whole milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg

Instructions
 

  • Add all of the ingredients for the soup to the Instant Pot and give them a couple of stirs. Secure the lid and set to pressure cook on high for 15 minutes (30 minutes if using frozen chicken).
  • While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.
  • Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)
  • Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.
  • When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Notes

Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.
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Almond and Spice Pound Cake with Honey Cream Cheese Icing

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Makes: 1 Cake | Total Time: 1 Hour 50 Minutes

I am not a big fan of light and fluffy cakes. Give me a cheesecake, brownie cake, fruitcake, ice cream cake, butter cake… if it is a moist, dense cake – then I am happy!

If you are like me and you like all types of dense cakes (or you prefer to only eat the frosting off of traditional birthday cake) then you will love this super dense, yellow cake recipe.

My husband goes crazy whenever I make this cake, which is usually in the spring because of the vibrant flavor and bright yellow color. The saffron not only is a natural yellow food coloring, but it also adds the exotic flavor. 

People always comment on the unique flavors when I serve up this spiced almond cake, but as for me personally… I am particularly fond of the texture. It is dense and moist with an almost creamy center, and if I didn’t know better, I would guess this to be a pudding cake! 

And now, for the icing: Smooth like satin, rich, decadent…  I could go on. 

Pour a snifter of Amaretto for sipping with this indulgent dessert and call it a day!


Almond and Spice Pound Cake with Honey Cream Cheese Icing

Total Time: 1 Hour 50 Minutes

INGREDIENTS:

Cake:

  • 2 sticks unsalted butter, softened and divided
  • 1/4 teaspoon saffron threads, crushed
  • 3 cups cake flour
  • 1/4 cup instant dry milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh grated nutmeg
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon almond extract

Icing:

  • 3 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamom essential oil
  • 1/4 cup sliced almonds

RECIPE DIRECTIONS:

1. Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.

2. Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)

3. While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.

4. Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.

5. Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.

6. While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.

7. When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.

8. Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.

9. After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.

10. Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.


Dense Cake Recipe Idea
Spiced Yellow Pound Cake Recipe

Almond and Spice Pound Cake with Honey Cream Cheese Icing

There are many yellow pound cake recipes to make from scratch out there, but this one is truly one of a kind! The bright color comes naturally from saffron, which pairs well with the creamy, honey cardamom icing.
Prep Time 30 mins
Cook Time 1 hr
Inactive 20 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 1 cake
Calories 394 kcal

Ingredients
  

  • Cake:
  • 2 sticks (½ cup) unsalted butter softened and divided
  • 1 teaspoon saffron threads crushed
  • 3 cups cake flour
  • ¼ cup instant dry milk
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon fresh grated nutmeg
  • 1 ½ cups sugar
  • ¼ cup olive oil
  • ½ teaspoon almond extract
  • Icing:
  • 3 tablespoons unsalted butter softened
  • 4 ounces cream cheese softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamon essential oil
  • ¼ cup sliced almonds

Instructions
 

  • Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.
  • Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)
  • While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.
  • Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.
  • Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.
  • While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.
  • When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.
  • Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.
  • After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.
  • Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.
Keyword best yellow pound cake for spring, cake recipes for easter, dense cake recipes, easter desserts
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