Easy Chicken and Dumpling Soup
- Number of Servings: 6
Ingredients
OnionCeleryCarrotsPeasChickenFlourButterChicken BrothCresent Rolls
Poach 2 chicken breasts, let cool, then shred meat. In a dutch oven/large stock pot, saute onions, celery, and carrots (dice all) in butter until soft, about 7 min. Add flour and cook an additional 2 min. Poor in chicken broth a little at a time making sure the flour does not clump by stirring frequently. Season with your own seasoning (i typically use Tony Chacherie's creole seasoning and garlic powder) and allow to cook/thicken for 15-20 min on simmer. Cut cresent rolls into about 1" pieces directly into the pot and let simmer for 20 min (do not worry!...they will firm up once the soup cools). Add shredded poached chicken breasts and frozen peas, cook an additional 5 minutes.
Serving Size: makes 6 servings (about 2 cups per bowl)
Serving Size: makes 6 servings (about 2 cups per bowl)
Nutritional Info Amount Per Serving
- Calories: 382.6
- Total Fat: 18.9 g
- Cholesterol: 67.5 mg
- Sodium: 1,412.8 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.0 g
- Protein: 23.4 g
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