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Cream of Chicken & Dumpling Soup (Ninja Foodi Version)
Cream of Chicken & Dumpling Soup (Ninja Foodi Version)

Before you jump to Cream of Chicken & Dumpling Soup (Ninja Foodi Version) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Getting A Healthy Eater

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If you have only a couple campers and are looking for some very simple camp cooking, try out the simple and fast technique of tin may cooking. All you’ll need is a clean tin can – a 1 gallon size can works well. Your source of warmth may be little campfire, or when wood burning is illegal, a little buddy burner may work nicely, which can be located at sporting good stores or online. Place your meal from the tin could and easily heat the contents of your own can over a fire. This technique works great for soups, beans and poultry.

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We hope you got insight from reading it, now let’s go back to cream of chicken & dumpling soup (ninja foodi version) recipe. You can cook cream of chicken & dumpling soup (ninja foodi version) using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Cream of Chicken & Dumpling Soup (Ninja Foodi Version):
  1. Get Soup
  2. Provide 1 stick butter (1/2 cup)
  3. You need 1 lg onion diced
  4. Prepare 2 stalks celery diced (or 1 can condensed cream of celery soup)
  5. Use Chicken (see intro)
  6. Take 48 oz Chicken Broth
  7. Provide 8 cups water
  8. Provide 1 qt Half&Half
  9. Get 1 tsp paprika
  10. Provide 1 Tbsp soup base (chicken flavored)
  11. Use Dumplings
  12. Get 6 eggs
  13. Provide 2 cups water
  14. You need 4.5 cups unbleached flour
  15. Use 1 tsp salt
Steps to make Cream of Chicken & Dumpling Soup (Ninja Foodi Version):
  1. Insert the nanoceramic liner. Turn Foodi to Saute Hi and press start. Add stick of butter, diced onion and celery (or soup).
  2. Allow to saute until butter is melted and onions start to turn translucent. Add basket over top.
  3. To the basket, add chicken. Pour broth and water over. Be sure not to pass the max line.
  4. Put the pressure lid on the Foodi and set valve to seal. Set to pressure cooker hi 20 minutes.
  5. 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.
  6. Add half and half, paprika, soup base, and chicken to the soup, set Foodi to Saute lo-med and stir and let simmer.
  7. Boil large pot of water on stove.
  8. Mix all dumpling ingredients together in a bowl. Whisk until mostly smooth.
  9. 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.
  10. 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.
  11. Repeat until all dumplings are cooked.
  12. Fill a bowl about 2/3s with dumplings. Ladle soup over top. Serve. (I always serve buttered fresh baked rolls or bread with this.)

I omitted the sugar garlic powder & salt; added chopped parsley for color. For a different twist, try: Pennsylvania Dutch Ham & Noodle Casserole. Kathleen Rappleye, from Mesa, Arizona likes to serve this soothing cream cheese chicken soup on a chilly winter night with a crusty French bread. This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour.

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