Chicken and Dumpling Soup
Try this spin on an all-time favorite chicken and dumplings. This easy, one-pot meal can be made for a family or ready to serve a crowd.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
274
Calories
21g
Protein
32g
Carbs
8g
Fat
4g
Fiber
4g
Sugar
145mg
Sodium
Saturated Fat 2 g · Cholesterol 60 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons
carrots, chopped
2 cups
onion, chopped
1 cup
celery, chopped, including some leaves
1 cup
chicken broth, fat free, low sodium
8 cups
cooked chicken breast, shredded
2 cups
black peppercorns
1/2 teaspoon
dried thyme
1 teaspoon
bay leaves
2
fresh spinach leaves, coarsely chopped
2 cups
whole wheat flour
1 cup
all-purpose flour
1 cup
skim milk
3/4 cup
egg, large
1
Instructions
- 1
Heat oil in Dutch oven or soup kettle over medium-high heat.
- 2
Sauté carrot, onion and celery for 5 minutes; stir in broth, chicken, peppercorns, thyme, and bay leaves.
- 3
Reduce heat to low; simmer, partially covered for 20 minutes.
- 4
Meanwhile, in small bowl, mix dumpling ingredients until well blended.
- 5
Drop small spoonsful of dumpling dough into simmering soup.
- 6
Cover soup and allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).
- 7
Stir in spinach.
- 8
Remove bay leaves before serving soup.
Source: USDA MyPlate Kitchen · MyPlate National Strategic Partners The Grain Chain
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