Salads, Soups, & Chili

Chicken & Mini Dumpling Soup

A simple, rich chicken soup—filled with vegetables and chewy dumplings—will fortify your family on a chilly evening. Kids really like to help drop the teaspoon-size dumplings into the simmering broth.

Prep Time 
15 to 30 minutes
Cook Time 
30 to 60 minutes
Total Time 
1 hour and 30 minutes
Servings 
8
Ingredients 

SOUP
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
2 tablespoons olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup chopped celery, including some leaves
2 quarts (8 cups) low-sodium chicken broth
1/2 teaspoon cracked black peppercorns
3/4 teaspoon dried thyme
1 bay leaf
2 cups fresh spinach leaves, coarsely chopped, if desired
DUMPLINGS
1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup low-fat milk
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1 egg

Instructions 

Cook chicken according to package directions. Remove from bones and coarsely chop 2 cups of chicken. Refrigerate left over chicken for another use (if applicable).

Heat oil in Dutch oven or soup kettle over medium-high heat. Sauté carrot, onion, and celery for 5 minutes. Stir in broth, chicken, pepper, thyme, and bay leaves. Reduce heat to low; simmer, partially covered, 20 minutes.

Meanwhile, in small bowl, mix dumpling ingredients until well blended. Drop small spoonfuls of dumpling dough into simmering soup. Partially cover soup; allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).

Remove bay leaves before serving soup. Stir in spinach if desired.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Whole Chicken
Cuisine 
American

  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      283
    • Calories from Fat 
      28%
    • Total Fat 
      9g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      32g
    • Protein 
      20g
    • Sugars 
      4g
    • Cholesterol 
      58mg
    • Dietary Fiber 
      4g
    • Sodium 
      270mg
  • DAILY VALUE
    • Vitamin A 
      105%
    • Vitamin C 
      6%
    • Calcium 
      8%
    • Iron 
      15%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      .5
    • Lean Meat 
      2
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Lisa Golden Schroeder