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Chicken Dumpling Soup with Plantains

(1 review)
Chicken Dumpling Soup with Plantains
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 10
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Chicken Dumpling Soup with Plantains

This hearty soup uses plantains in a twist on a South American classic, Caldo de Bolas.

Ingredients

1
pound ground chicken
1
green bell pepper, diced
1
large onion, diced
2
cloves garlic, minced
1
tablespoon paprika
1
tablespoon oregano
1
teaspoon cumin
1/4
teaspoon cinnamon
2
(14 ounce) cans Muir Glen™ organic diced tomatoes
1
can Old El Paso™ Green Chiles
2
cartons Progresso™ Natural Tuscany Chicken Stock
1
cup dried cranberries
5
stalks kale, stems removed, leaves chopped
3
yellow plantains
1
egg
1
cup flour
Olive oil

Directions

  • 1 In a large soup pot or dutch oven, saute the chicken, peppers, and onions for about 20 minutes until lightly browned. Stir in the garlic and spices and cook 2 more minutes.
  • 2 Stir in the canned tomatoes, green chiles, and chicken stock. Bring to a simmer. Peel the plantains and drop them into the simmering soup. Cook 15-20 minutes, depending on how ripe they are, until tender. Remove them from the soup and add to a mixing bowl. Stir the dried cranberries and kale into the soup and continue to simmer.
  • 3 Mash the plantains and add the egg and flour to the bowl. Mix well and add as much oil as you need until the mixture can come together and hold a dumpling shape. Depending on how ripe they were and how much moisture they have this could take as little as a splash or even over a 1/4 cup!
  • 4 Form the dumplings into meatball sized balls. Drop the balls into the simmering soup. Simmer about 20 more minutes until all the flour is cooked.
  • 5 Stir the soup gently to mix and serve! Make sure to give everyone a couple dumplings in each bowl.
See Step By Step

Step By Step  

Plantains...in soup? Yep, and they're completely delicious!

As prepared by The Food in my Beard,

Sometimes called Caldo de Bolas, this Chicken Dumpling Soup with Plantains is unusual – and unusually good!

Every time I cook with plantains I think, "Why don’t I cook with plantains more?" They're so versatile, can fit anywhere you use potatoes or squash, and add a unique tropical component to any dish. Not only that, but plantains are practically two completely different ingredients – depending on if they're green or yellow.

In this dish, I used the plantains in a dough mixture to make some flavorful dense dumplings to go in a sweet, sour, and savory soup.The soup was loaded with everything you want to eat right now, like a warming broth, dried cranberries, and chunks of chicken and veggies. The plantains also added a natural thickness to the soup and made it almost chili-like in texture.

Try this soup on the next cold fall evening; you won’t be disappointed!

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

The start of any good soup is lots of veggies and/or meat browning in a pot.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Some tasty additions.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Simmer the plantains right in the soup to soften them up a bit.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Then just mash them.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Mix in the egg and flour.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Depending on your plantains, this will be varying degrees of smooth or chunky. It doesn’t matter as long as they hold together when you form them.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Meanwhile, let's add a few things to the soup. Dried cranberries are the real secret ingredient of this soup. They add an amazing sweet-tartness!

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Finally, add the kale.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Forming the dumplings.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

These guys cook about 15 minutes, until all the flour is cooked out and they're tender. When I say tender though, don’t get the wrong idea – they're pretty dense (but in a good way).

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

Stir it all up before serving. This soup is fantastic and the recipe makes enough for a group to enjoy, but you should have enough to bring to work the next day too.

 

Chicken Dumpling Soup with Plantains (Caldo de Bolas)

With spicy, sweet, sour, and savory elements, this is the perfect soup on these cold fall evenings. And it's hearty enough that you won’t be hungry in a few hours!

  

Dan Whalen is going to put dried fruit in soup more often. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
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