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Chicken Minestrone with Goat Cheese Dumplings

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Left over wonton skins are the reason for this delicious Chicken Minestrone with Goat Cheese Dumplings. A hearty and delicious minestrone soup is cooked in the slow cooker and garnished with goat cheese dumplings which are cooked separately to prevent overcooking.

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.

I bought wonton wrappers. I bought way more than I needed because they come in a huge amount in such a small package. Sixty I think it is?

Anyway.

I bought some for my Blood Orange Date Filled Wontons and then had a like 40 left? So, of course, I had to think of something to do with them. Remember, I’m the one that can’t throw perfectly good food out? Yes yes, I know. I can freeze them, but they’re just never quite the same when you thaw them out. I’ve gone that route. So, there they are in the fridge just begging for me to make something with them.

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.

Then I thought about my Afghan Aushak with Meat Sauce and thought about what else I could stuff these wrappers with that didn’t quite fit with their intended use. I went down the path of tortellini, ravioli, dumplings. But not Asian dumplings. Then it hit me. GOAT CHEESE DUMPLINGS!

I was inspired by all the in brodo recipes I’ve seen floating around lately, but knew that wouldn’t cut it for a meal. S needs more. Chicken noodle? Nah. Chicken minestrone! YES! Chicken Minestrone with Goat Cheese DUMPLINGS! Oh, hell yes please? The sweet chicken, the simple broth and vegetables and then POW tangy goat cheese explodes from these dumplings in your mouth. PERFECT!

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.
They really don’t take long to make.

I worked on them while making supper on Monday. They’re not really difficult to make, either. It’s just a matter of trying to explain how I made them that’s not so easy. So, I found this helpful video to who you how I folded them. This is also how I folded the Aushak, too.

Since we get home later than usual, I wanted to make the dumplings the day before, which was Monday. I didn’t want them to stick, so I allowed them to sit on the counter for a few hours before putting them in the fridge for the night. Sort of like you do when you make some fresh pasta. You don’t want to put it in the pot right away so you let it sit a minute before cooking.

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.

Tuesday, I assembled the soup ingredients in the slow cooker and let it cook away while we were at work. I love my slow cooker. If you have one and don’t use it shame on you! I have plenty of recipes for the slow cooker and essentially anything braised can be turned into a slow cooker recipe. I kid you not! That’s where most of my ideas come from.

When we got home on Tuesday, I started a pot of water to cook the dumplings and then assembled our bowls. I say assemble, but it’s really pour some soup in the bowl and top with the dumplings. OH, and I made some bread to go with it, too. Some nice and delicious garlic bread goes perfectly with this recipes.

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.
Just look at all that flavor!

The chicken is tender, the vegetables are hearty, and the dumplings are a nice surprise. I tried to make it nice and chunky, too. I wanted nice spoonful of tastiness in each bite. And that’s exactly what you get!

I know, you’re asking about the pearl onions and not chopped onions. You see, I was trying to use up some ingredients I had. Not only the wrappers, but this bag of pearl onions that have been in the freezer for a little while. I thought, since I was chunking up the rest of the veggies that I could easily throw those in and they would be a good fit. Strangely enough, they actually do sort of fit. Since they’re pearl onions their flavor is pretty subtle and not intrusive of the minestrone at all.

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.
Look at me using big words – intrusive.

And look at those big chunks of vegetables! There’s tomatoes, peas (also from the freezer), zucchini, celery, carrots, onions, and dumplings. Grab a spoon and dig in! You know you want to. You can’t help yourself. It’s cold out there. You just want to stay in and cook up a large bowl of this delicious goodness. I can see it on your face.

A Kitchen Hoor’s Adventures - Left over wonton skins are the reason for this Chicken Minestrone with Goat Cheese Dumplings.

Initially, I was going to pour the soup over the dumplings, but then I realized that the soup is sort of chunky and the dumplings would get lost. I also didn’t want to put them into the pot with the rest of the soup. They are pretty delicate and I don’t want them to break apart while I’m serving the soup. That’s why I put the soup in the bowl and then added the dumplings. You can easily eat around them and nosh on those last, like I did. Or you can easily just cut one in half with your spoon and scoop up some of the soup to eat with that half dumpling.

Either way, you will not want to miss a single drop of this delicious soup with the dumpling surprise.

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Chicken Minestrone with Goat Cheese Dumplings

Chicken Minestrone with Goat Cheese Dumplings

Cook Time: 8 hours
Additional Time: 25 minutes
Total Time: 8 hours 25 minutes

Left over wonton skins are the reason for this delicious Chicken Minestrone with Goat Cheese Dumplings. A hearty and delicious minestrone soup is cooked in the slow cooker and garnished with goat cheese dumplings which are cooked separately to prevent overcooking.

Ingredients

  • 1 pound chicken breasts cut into bite-sized pieces
  • 1 cup thinly sliced onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 2 cups chopped zucchini
  • 10 ounces pearl onions
  • 14 ounces canned tomatoes
  • 6 cups chicken stock (fat free)
  • 5 ounces goat cheese
  • 20 wonton skins

Instructions

  1. Place the first seven ingredients (chicken through tomatoes) in the liner of a slow cooker coated with cooking spray. Cook on low 7 to 10 hours.
  2. While the minestrone is cooking (or the night before) prepare the dumplings.
  3. Pour some water into a small bowl and set aside. Place one wrapper on your work surface so it forms a diamond. Place 1 teaspoon of goat cheese in the center of the wrapper. Wet the two sides farthest from you and fold to form a triangle.
  4. Take the tip of the triangle and bend it back towards the fold. Hold the dumpling in your hand with the folded point on the bottom, wrap the dumpling around your finger. Wet the underside of one of the two tails and place it on top of the second tail, pressing to seal. Please go here for a nice visual demonstration.
  5. Bring a pot of water to a boil. Drop the dumplings in and boil, stirring occasionally so they don't stick, until they float to the surface. Remove from the water and lightly rinse with hot water.
  6. Ladle the soup into each of 4 bowls and top with five dumplings. Serve with garlic bread or other crusty bread.

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