Serves 8
274 cal · 65 min
Chicken and Dumpling Soup
Recipe GLPR77956e239c39ad
A wholesome, comforting soup made with tender shredded chicken, fresh vegetables, and soft homemade dumplings. The broth is infused with aromatic herbs and bay leaves, then finished with fresh spinach for a nutritious meal. Perfect for a satisfying lunch or dinner.
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Ingredients
2 tablespoons vegetable oil
2 cups carrots, chopped
1 cup onion, chopped
1 cup celery, chopped (including some leaves)
8 cups fat-free, low-sodium chicken broth
2 cups cooked chicken breast, shredded
½ teaspoon black peppercorns
1 teaspoon dried thyme
2 bay leaves
2 cups fresh spinach leaves, coarsely chopped
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup skim milk
1 large egg
Directions
Heat the vegetable oil in a large Dutch oven or soup kettle over medium-high heat until shimmering.
Add the chopped carrots, onion, and celery to the hot oil. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and stir to combine. Add the shredded cooked chicken, black peppercorns, dried thyme, and bay leaves. Bring the mixture to a gentle simmer.
Reduce the heat to low and partially cover the pot. Allow the soup to simmer for 20 minutes to develop the flavors.
While the soup simmers, prepare the dumpling batter: In a small bowl, combine the whole wheat flour, all-purpose flour, skim milk, and egg. Mix until just combined and well blended; the batter should be thick but spoonable.
Using a small spoon (such as a measuring teaspoon), drop small spoonfuls of the dumpling batter directly into the gently simmering soup, spacing them out so they have room to expand.
Cover the pot completely and maintain a gentle simmer. Cook the dumplings for about 20 minutes; they will rise to the surface of the soup as they cook and become light and fluffy.
Stir in the fresh chopped spinach and cook for 1-2 minutes until wilted.
Remove and discard the bay leaves before serving. Ladle the soup into bowls and serve hot.
