Chicken and Dumpling Soup

Name: Chicken and Dumpling Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
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

Recipe GLPR77956e239c39ad

Soup

65 min

274 cal

Servings: 8

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight soup that hits the mark on availability and cost. Every ingredient is standard stock at Harris Teeter, Food Lion, Kroger, or Walmart; carrots, onion, celery, chicken breast, and spinach are Charlotte staples year-round, and the flours and dairy are pantry basics at any chain. A batch costs roughly $12–14 total, landing at $1.50–1.75 per serving, which is fair for a filling chicken-and-dumpling dish. The real gap is honesty: 65 minutes is overstated by 15–20 minutes if you're using store-bought broth and prepped vegetables; the actual hands-on time is closer to 45 minutes, but the recipe does require steady attention while dumplings cook. This reheats well and makes a true family meal, though the spinach and whole wheat flour add nothing distinctive—a straightforward, competent recipe that works but doesn't inspire.