Chicken & Dumpling Soup
- Number of Servings: 10
Ingredients
Soup:10 Cups Water10 tsps Chicken Bullion or equivalent # of cubes4 skinless boneless chicken breasts, cooked and cubed5 large carrots (sliced) or 1 bag baby carrots5 stalks celery4 medium potatoes1 medium yellow onionSalt & pepper to tasteDumplings:1 cup butter1 cup milk1/2 tsp milk3 eggs, beaten
Boil water and add chicken bullion. Alternatively, you can use pre-made chicken broth. Add chicken and boil until fully cooked. Add when you add the vegetables. While chicken is cooking, slice vegetables. You can add or remove any vegetables you desire. You can also use leftover, pre-cooked chicken. Chunk chicken into bite-sized pieces. Return broth to boil and addvegetables and chicken chuncks. Boil until vegetables are tender-crips. About 15 minutes. While waiting for broth to return to a boil, make dumplings. (see below.) Once vegetables are tender-crisp, drop dumplings by spoonfuls into boiling soup. Boil for 5 minutes, reduce to simmer, cover and simmer for 25 minutes.
Dumplings: Add milk, butter and salt to large skillet. Melt butter without boiling milk. Remove from heat. Add about 1 cup flour and combine to make a thick 'paste.' If too runny, add more flour and/or return to heat to thicken. Add 3 beaten eggs and stir.
Serving Size: 10-1 cup servings
Dumplings: Add milk, butter and salt to large skillet. Melt butter without boiling milk. Remove from heat. Add about 1 cup flour and combine to make a thick 'paste.' If too runny, add more flour and/or return to heat to thicken. Add 3 beaten eggs and stir.
Serving Size: 10-1 cup servings
Nutritional Info Amount Per Serving
- Calories: 330.6
- Total Fat: 20.8 g
- Cholesterol: 129.3 mg
- Sodium: 461.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.1 g
- Protein: 14.3 g
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