Chicken and Dumpling Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and Dumpling Soup calories by ingredient
Introduction
Recipe for chicken and dumpling soup I've tweaked over time to my personal preferences of soup perfection. Recipe for chicken and dumpling soup I've tweaked over time to my personal preferences of soup perfection.Number of Servings: 8
Ingredients
-
Soup:
1 Chicken Breast(boiled)
4 Cups Water
1 Bouillon Cube(dissolved in 2 cups water)
1 Can 98% Fat Free Cream of Chicken Soup
10 Baby Carrots, Finely Chopped
Dumplings:
1 Cup Flour(any kind, I used white flour)
3/4 Cup Ice Water
4 tbsp Blue Bonnet Light Margarine
1 tsp Vegetable Oil(Optional)
Directions
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.