Chicken & Dumpling Soup
- Number of Servings: 10
Ingredients
10 Cups low sodium chicken broth1 1/2 lb. boneless, skinless, chicken breast 2 cups sliced carrots2 cups sliced celery1 cup chopped onionsalt and pepper to tasteDumplings:1 cup butter1 cup milk1 cup flour3 eggs beaten1 tbsp sage
Dice and brown chicken in small batches, about 5 a batch (you do not want to cook thru you just want color) Remove chicken set aside. Add vegetables to pan and sweat until translucent, add chicken back to pot and add broth. Bring to boil then reduce to a simmer. Let cook until chicken falls apart.
Dumpling
In a small pan on low melt butter and warm milk.( do not boil milk) Remove from heat and add about 1 cup flour thicken. Heat until it come together in a ball. Remove form heat add eggs and sage, beat to mix.
Bring chicken to a boil and drop dumpling mix by the teaspoon full. Boil for 5 minutes, reduce to simmer cover and cook for 25 minutes until dumplings are cook thru.
Serving Size: 10 serving about 2 cups each
Number of Servings: 10
Recipe submitted by SparkPeople user DERAER.
Dumpling
In a small pan on low melt butter and warm milk.( do not boil milk) Remove from heat and add about 1 cup flour thicken. Heat until it come together in a ball. Remove form heat add eggs and sage, beat to mix.
Bring chicken to a boil and drop dumpling mix by the teaspoon full. Boil for 5 minutes, reduce to simmer cover and cook for 25 minutes until dumplings are cook thru.
Serving Size: 10 serving about 2 cups each
Number of Servings: 10
Recipe submitted by SparkPeople user DERAER.
Nutritional Info Amount Per Serving
- Calories: 335.2
- Total Fat: 22.0 g
- Cholesterol: 109.3 mg
- Sodium: 108.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.8 g
- Protein: 18.9 g
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