Chicken Dumpling Soup
Ingredients
The soup
-
1
tablespoon
olive oil or avocado oil
-
1
large
yellow onion
-
1½–2
lbs
boneless, skinless chicken breasts
-
1
teaspoon
garlic powder
-
1
teaspoon
fine salt
-
1
teaspoon
black pepper
-
1
teaspoon
ground sage
-
1
teaspoon
dried thyme
-
1
teaspoon
dried rosemary
-
6
cups
low sodium chicken broth
-
3
cups
frozen peas and carrots
-
1
cup
heavy cream or half-and-half
-
3
tablespoons
cornstarch (optional)
-
to taste
additional salt
-
to taste
fresh thyme (optional for garnish)
The dumplings
-
1½
cups
all-purpose flour
-
1
teaspoon
garlic powder
-
1
teaspoon
baking powder
-
½
teaspoon
fine salt
-
1
tablespoon
chopped fresh chives
-
¾
cup
milk
Instructions
- Heat oil in a pot over medium-high heat and sauté the onion.
- Add chicken, seasonings, and broth, then cover and simmer for 20 minutes.
- Prepare dumpling dough by mixing flour, garlic powder, baking powder, salt, and chives, then stir in milk.
- Shred the chicken after 20 minutes and return it to the pot along with frozen peas and cream.
- Bring the soup to a gentle simmer.
- For thicker soup, mix cornstarch with a bit of broth and stir back into the pot, simmering for 5 minutes.
- Scoop small portions of dumpling dough into the soup and cover.
- Cook at a gentle simmer for another 10 minutes until dumplings float.
- Season with additional salt and pepper, and garnish if desired.
Nutrition Facts (estimated)
Servings
6–8
Calories
310
Total fat
13g
Total carbohydrates
25g
Total protein
27g
Sodium
542mg
Cholesterol
92mg
You might also like