Broccoli Cheddar Chicken and Dumpling Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
2
tablespoons
butter
-
¾
pound
boneless skinless chicken breasts or thighs
-
to taste
kosher salt
-
to taste
pepper
-
1
medium
yellow onion, finely chopped
-
4
medium
carrots, chopped
-
4
sprigs
fresh thyme
-
6
cups
low sodium chicken broth
-
½
cup
apple cider
-
4
cups
fresh or frozen broccoli florets
-
½
cup
whole milk
-
¼
teaspoon
nutmeg
The dumplings
-
2
cups
all-purpose flour
-
1
tablespoon
baking powder
-
1½
cups
buttermilk
-
¼
cup
grated parmesan cheese
-
3
cups
shredded sharp cheddar cheese
Instructions
- Heat olive oil and butter in a large soup pot over medium-high heat.
- Season chicken with salt and pepper, sear on both sides, then remove from pot.
- Add onions to the pot, season with salt and pepper, and cook until fragrant.
- Add carrots and thyme, cook for another 5 minutes, then pour in chicken broth and cider.
- Return chicken and add broccoli, bring to a low boil, then cover and simmer until cooked.
- Remove thyme and chicken, shred chicken, then blend ¾ of the soup until broccoli is finely chopped.
- Stir in milk and nutmeg, bring to a boil.
- For dumplings, mix flour, baking powder, and salt in a bowl, then add buttermilk and fold in parmesan.
- Drop tablespoon-sized dough into boiling soup, cover, and cook for about 5 minutes.
- Stir in cheddar cheese and shredded chicken, heat through, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
1095
Total fat
60g
Total carbohydrates
80g
Total protein
50g
Sodium
800mg
Cholesterol
200mg
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