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.
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
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
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.
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.
- Serving Size
- PER SERVING
Calories from Fat28%
- DAILY VALUE
- DIETARY EXCHANGES
- 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.