#PicnicGame: Xavier Chicken Dumpling Soup
Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game!
Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I'm going on a picnic and I'm bringing...
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family
Quinoa-Stuffed Grape Leaves from Culinary Adventures with Camilla
Roasted Potato Salad with Dill and Capers from Peanut Butter and Peppers
Spicy Southern Fried Chicken from Food Lust People Love
Tuscan Bread Salad from Curious Cuisiniere
Ultimate Potato Salad from Bobbi's Kozy Kitchen
Veggie Loaded Sandwiches from Momma's Meals
Wild Watermelon Sangria from The Weekend Gourmet
Soup for a picnic??
This is a virtual picnic so you can "bring" whatever you like, right? And "X" is a difficult letter to find any food to fit the bill. I decided to attempt to step up to the plate and create my own spin on this unusual soup.
Xavier Soup is a clear soup with chicken and dumplings made of flour. After a little research, I found that Xavier Steak is an American dish of steak topped with asparagus and melted Swiss cheese. I'm a sucker for anything covered in cheese, so I put my soup in little mugs, sprinkled and bruleed the cheese on top, sat on the back deck while enjoying the last vestiges of Spring with a slight cool breeze. Now that the temps in my region of North Carolina are rising to the high 90s, virtual soup is about the only thing I'll be enjoying for quite some time.
Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I'm going on a picnic and I'm bringing...
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family
Quinoa-Stuffed Grape Leaves from Culinary Adventures with Camilla
Roasted Potato Salad with Dill and Capers from Peanut Butter and Peppers
Spicy Southern Fried Chicken from Food Lust People Love
Tuscan Bread Salad from Curious Cuisiniere
Ultimate Potato Salad from Bobbi's Kozy Kitchen
Veggie Loaded Sandwiches from Momma's Meals
Wild Watermelon Sangria from The Weekend Gourmet
AND--Xavier Chicken Dumpling Soup!
This is a virtual picnic so you can "bring" whatever you like, right? And "X" is a difficult letter to find any food to fit the bill. I decided to attempt to step up to the plate and create my own spin on this unusual soup.
Xavier Soup is a clear soup with chicken and dumplings made of flour. After a little research, I found that Xavier Steak is an American dish of steak topped with asparagus and melted Swiss cheese. I'm a sucker for anything covered in cheese, so I put my soup in little mugs, sprinkled and bruleed the cheese on top, sat on the back deck while enjoying the last vestiges of Spring with a slight cool breeze. Now that the temps in my region of North Carolina are rising to the high 90s, virtual soup is about the only thing I'll be enjoying for quite some time.
Xavier Chicken Dumpling Soup
Yield: 4
Xavier Soup is a clear soup with chicken and dumplings made of flour. After a little research, I found that Xavier Steak is an American dish of steak topped with asparagus and melted Swiss cheese. I'm a sucker for anything covered in cheese, so I put my soup in little mugs, sprinkled and bruleed the cheese on top, sat on the back deck while enjoying the last vestiges of Spring with a slight cool breeze. Now that the temps in my region of North Carolina are rising to the high 90s, virtual soup is about the only thing I'll be enjoying for quite some time.
Ingredients
- 1/2 cup flour
- 3 Tablespoons heavy cream
- 3 Tablespoons butter
- ½ cup Parmesan cheese, grated
- 1/2 lb ground chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 eggs, slightly beaten
- 1 tablespoon chopped parsley
- 10 cups chicken stock
- 1 cup Swiss cheese, shredded
Instructions
- In a medium bowl, combine the flour, cream, butter, Parmesan cheese, ground chicken, salt, pepper, and eggs into a soft dough.Using two spoons, form quenelles (balls) of the chicken mixture to make quarter-sized dumplings. Bring the chicken stock up to a simmer and all of the dumplings and boil until they are tender and cooked through, 8-10 minutes.
- Once all the dumpling are cooked and in the chicken stock, ladle the soup into bowls (or drinking mugs) and garnish each soup vessel with equal amounts of Swiss cheese.
- Place under a broiler and melt cheese until it bubbles and is golden brown. Serve immediately.
Calories
672.64Fat (grams)
35.43Sat. Fat (grams)
18.07Carbs (grams)
37.02Fiber (grams)
0.52Net carbs
36.50Sugar (grams)
10.33Protein (grams)
48.75Sodium (milligrams)
1516.58Cholesterol (grams)
230.31Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
This sounds great!
ReplyDeleteI love soup all year round! I'll take a bowl please!
ReplyDeleteSoup with a cheesy topping certainly trumps all other soups!!! What a yummy recipe!
ReplyDeleteI'd happily eat this soup at a picnic. Heck I'd happily eat your soup anywhere! It looks fantastic!
ReplyDeleteHow interesting and delicious! Thank you for the recipe and the education =)
ReplyDeleteWow, this sounds mouthwatering! And I actually think that I'd love to take soup on an actual picinic - giant thermos anyone!? ;)
ReplyDeleteKudos to you for even finding something with an X!!! Your soup looks delish with all that melty cheese. mmmmm
ReplyDeleteFortunately it usually stays cool enough to enjoy soup all year long because if there is one time I crave soup it's in the summer. Go figure, right? I would love to try this!
ReplyDelete