Chicken and Dumpling Soup
Try this spin on an all-time favorite chicken and dumplings. This easy, one-pot meal can be made for a family or ready to serve a crowd.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- For the Soup:
- 30 ml vegetable oil
- 470 ml carrots (chopped)
- 240 ml onion (chopped)
- 240 ml celery (chopped, including some leaves)
- 1890 ml chicken broth (fat free, reduced sodium)
- 470 ml cooked chicken breast (shredded)
- 2 ml black peppercorns
- 5 ml dried thyme
- 2 bay leaves
- 470 ml fresh spinach leaves (coarsely chopped)
- For the Dumplings:
- 240 ml whole wheat flour
- 240 ml all-purpose flour
- 180 ml skim milk
- 1 egg, large
Make it lactose-friendly
- 3/4 cup skim milk → lactose-free milk, oat milk, or almond milk
Steps
- Heat oil in Dutch oven or soup kettle over medium-high heat.
- Sauté carrot, onion and celery for 5 minutes; stir in broth, chicken, peppercorns, thyme, and bay leaves.
- Reduce heat to low; simmer, partially covered for 20 minutes.
- Meanwhile, in small bowl, mix dumpling ingredients until well blended.
- Drop small spoonsful of dumpling dough into simmering soup.
- Cover soup and allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).
- Stir in spinach.
- Remove bay leaves before serving soup.
Nutrition (per serving)
| Calories | 243 |
|---|---|
| Protein | 18.0 g |
| Fat | 6.0 g |
| Carbs | 30.0 g |
| Fiber | 4.0 g |
| Sodium | 534 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)