Chicken and Vegetable Dumpling Soup
Ingredients
The soup
-
1-2
teaspoons
olive oil
-
1
cup
diced celery
-
1
cup
diced carrots
-
1
cup
diced yellow or white onion
-
1
teaspoon
salt
-
½
teaspoon
dried thyme
-
¼
teaspoon
pepper
-
8
cups
chicken broth
-
1 to 1 ½
pounds
boneless, skinless chicken breasts or cooked chicken
-
½
cup
water
-
¼
cup
all-purpose flour
-
½
cup
frozen peas
The dumplings
-
1
cup
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
¼
teaspoon
dried thyme or sage
-
½
cup
sour cream
-
½
cup
milk
-
1
tablespoon
vegetable or canola oil
Instructions
- Heat olive oil in a large pot over medium heat and sauté celery, carrots, onions, salt, pepper, and thyme for 2-3 minutes.
- Add chicken broth and chicken, bring to a simmer, and cook for 10-15 minutes until chicken is cooked through.
- Remove chicken, chop it, and set aside.
- Mix water and flour in a small bowl until smooth, then whisk into the hot broth to thicken.
- Stir in frozen peas and the chopped chicken, and bring back to a simmer.
- For the dumplings, combine dry ingredients in a bowl, then add sour cream, milk, and oil, mixing until just combined.
- Drop teaspoon-sized amounts of dumpling dough into the boiling soup, covering the surface.
- Cover and simmer for 12-15 minutes without lifting the lid.
- Once cooked, gently stir the dumplings and serve.
Nutrition Facts (estimated)
Servings
8
Calories
255
Total fat
13g
Total carbohydrates
19g
Total protein
15g
Sodium
1477mg
Cholesterol
47mg
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