Chicken and Dumpling Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Soup:1 Chicken Breast(boiled)4 Cups Water1 Bouillon Cube(dissolved in 2 cups water)1 Can 98% Fat Free Cream of Chicken Soup10 Baby Carrots, Finely ChoppedDumplings:1 Cup Flour(any kind, I used white flour)3/4 Cup Ice Water4 tbsp Blue Bonnet Light Margarine1 tsp Vegetable Oil(Optional)
Soup:
1. Boil the chicken breast until cooked through. While chicken is boiling, disolve bouillon cube into the four cups of water, and stir in cream of chicken soup and carrots.
2. Remove chicken from boiling water to cool, and then cut into small chunks. Add to soup mixture, simmer for about twenty minutes.
Dumplings:
In medium sized mixing bowl, cut margarine into flour, then, using fingers, gradually add about three fourths of a cup of ice water a little bit at a time, until completely moistened and forming dough(will be sticky).
Roll dough out on clean, flour-sprinkled work space to about a fourth of an inch thickness, let the dough rest for a couple minutes, and cut into small rectangles, about 2x1 inches. If I've made a particularly sticky dough, I will sometimes lightly oil my knife to make it easier to cut the dumplings.
Add dumplings into simmering soup, carefully moving pot in circular back and forth motions so they will submerge and cook evenly(also helps keep them from sticking.)
Cook dumplings in with soup for about six to eight minutes, or until not doughy on the inside.
Enjoy. I usually get about eight servings of soup out of this.
Number of Servings: 8
Recipe submitted by SparkPeople user LILITH19.
1. Boil the chicken breast until cooked through. While chicken is boiling, disolve bouillon cube into the four cups of water, and stir in cream of chicken soup and carrots.
2. Remove chicken from boiling water to cool, and then cut into small chunks. Add to soup mixture, simmer for about twenty minutes.
Dumplings:
In medium sized mixing bowl, cut margarine into flour, then, using fingers, gradually add about three fourths of a cup of ice water a little bit at a time, until completely moistened and forming dough(will be sticky).
Roll dough out on clean, flour-sprinkled work space to about a fourth of an inch thickness, let the dough rest for a couple minutes, and cut into small rectangles, about 2x1 inches. If I've made a particularly sticky dough, I will sometimes lightly oil my knife to make it easier to cut the dumplings.
Add dumplings into simmering soup, carefully moving pot in circular back and forth motions so they will submerge and cook evenly(also helps keep them from sticking.)
Cook dumplings in with soup for about six to eight minutes, or until not doughy on the inside.
Enjoy. I usually get about eight servings of soup out of this.
Number of Servings: 8
Recipe submitted by SparkPeople user LILITH19.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 3.3 g
- Cholesterol: 17.1 mg
- Sodium: 177.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.4 g
- Protein: 8.6 g
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