Chicken and Dumplings Soup
User Reviews
4.8
Chicken and Dumplings Soup
Description
Chicken and Dumplings Soup features a flavorful base of chicken stock infused with sautéed onion, garlic, celery, and carrots. Ground mustard and turmeric introduce subtle warmth and color, while a bay leaf enhances the depth of the broth. Cubed chicken breast cooks quickly in this aromatic broth.
Dumplings made from flour, Parmesan cheese, fresh thyme, rosemary, milk, and seasoning are dropped in small spoonfuls into the simmering soup. They poach gently and absorb the flavorful broth, providing tender, herbaceous bites that contrast with the chicken and vegetables.
Finished with fresh parsley and seasoned with black pepper, the soup is both nourishing and satisfying. It works well as a main course, ideal for colder days or when comfort food is desired.
Ingredients
For the Soup:
- 1 1/2 pounds chicken breast cut into 1/2-inch cubes
- 1 onion peeled and diced, large
- 3 cloves garlic minced
- 4 celery thinly sliced, stalks
- 4 carrot thinly sliced
- 4 tablespoons butter 1 half stick, with olive oil and sea salt, brand Land O Lakes®
- 1 teaspoon ground mustard
- 1/8 teaspoon Turmeric for color, ground
- 1 bay leaf
- 64 ounces chicken stock low-sodium
- 1/4 cup parsley chopped
- black pepper to taste
Dumplings:
- 3/4 cup flour
- 3 tablespoons Parmesan Cheese grated
- 1 tablespoon thyme finely minced, fresh leaves
- 1/2 teaspoon rosemary finely minced, fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 3/4 cup milk whole
Instructions
- In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
- Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
- Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
- Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 440mg | 18% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5640IU | 113% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 93mg | 9% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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