Chicken Dumpling Soup
- Number of Servings: 12
Ingredients
Soup:2 TBSP EVOO (Extra Virgin Olive Oil)2 Large onion (diced)2 Cups carrots (diced or chopped)2 Stalks celery (diced or chopped)8 Chicken thighs (cooked, skinned, boned and chopped)1 12 oz Bag frozen cut green beansCelery salt - to tasteGarlic powder - to taste2 Bay LeavesSalt and pepper - to tasteDumplings:1 Cup skim milk1/2 Cup butter1/2 tsp salt1/2 tsp nutmeg1 Cup flour3 eggs
In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, celery salt, garlic powder and bay leaves. Simmer until vegetables are tender (about 30 minutes on med low)
Make dumplings:
Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate eggs one at a time to form a sticky dough (work quickly with the eggs so they don't scramble)
Season the soup to taste with salt and pepper, drop dumpling dough by teaspoon and simmer until the dumplings rise
Serving Size: Makes approximately 12 large servigs
Make dumplings:
Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate eggs one at a time to form a sticky dough (work quickly with the eggs so they don't scramble)
Season the soup to taste with salt and pepper, drop dumpling dough by teaspoon and simmer until the dumplings rise
Serving Size: Makes approximately 12 large servigs
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 9.8 g
- Cholesterol: 98.8 mg
- Sodium: 1,486.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.1 g
- Protein: 14.0 g
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