Chicken Soup with Dumplings
By The Taste for Life Test Kitchen
ID 157576291 © Tatiana Foxy | Dreamstime.com
Number of Servings
Serves 4
Ingredients
Chicken Soup
- 5 cups low sodium chicken broth
- 3 cups water
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1⁄2 of an onion, chopped
- 2 garlic cloves, chopped
- 1⁄4 tsp black pepper, to taste
- 1⁄4 tsp parsley
- 1⁄4 tsp thyme
- 1⁄4 tsp bay leaves
- 1⁄4 tsp basil
- Roughly 1 cup of cooked chicken (shredded in large chunks)
- Dash of salt, to taste
Dumplings
- 2 eggs, beaten
- 1 cup flour
- 1⁄2 tsp salt
- 1⁄4 tsp baking powder
Directions
Chicken Soup
- Put all of the ingredients in a large pot and heat at high.
- Bring to a boil, then reduce the heat and let simmer for 30 minutes to an hour.
- Bring the soup back to a rolling boil when you are ready to add the dumplings.
Dumplings
- Mix the ingredients in a bowl.
- Scoop balls of 1 tsp dumpling batter and slide them with a knife into the boiling soup. They do not need to be perfect balls. They will expand as they cook.
- Let the dumplings simmer in the soup for roughly 10 minutes.
Nutrition Info
293 Calories, 19 g Protein, 106 mg Cholesterol, 33 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 10 g Total fat (3 g sat), 788 mg Sodium, ★★★★ Vitamin B3 (niacin), ★★★ Vitamin A, Phosphorus, ★★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, ★ Vitamin K, Iron, Potassium, Zinc
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
