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Chicken and Dumpling Soup

Chicken and Dumpling Soup

Cost $15, save $18

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 1 tbsp olive oil
    • 🥕 1 cup chopped carrot
    • 🧅 1 cup chopped onion
    • 1 cup chopped celery
    • 6 cups chicken broth
    • 2 cups shredded cooked chicken
    • 🧂 1/2 tsp black peppercorns
    • 1/2 tsp dried thyme
    • 2 bay leaves
    • 2 cups fresh spinach

  • Dumplings

    • 1 cup all-purpose flour
    • 🧂 1/2 tsp salt
    • 1/2 tsp baking powder
    • 🥛 1/3 cup milk
    • 🧈 1 tbsp melted butter

STEPS

1

Heat olive oil in a Dutch oven or soup kettle over medium-high heat.

2

Sauté carrot, onion, and celery for 5 minutes.

3

Stir in chicken broth, cooked chicken, black peppercorns, thyme, and bay leaves. Reduce heat to low and simmer, partially covered for 20 minutes.

4

In a small bowl, mix flour, salt, baking powder, milk, and melted butter until combined to make dumpling dough.

5

Drop small spoonfuls of dumpling dough into simmering soup. Cover and cook for 20 minutes.

6

Stir spinach into the soup and cook for 1-2 minutes until wilted.

7

Remove bay leaves before serving the soup.

NUTRIENTS

Per 1 serving

🔥

243

Calories

  • 18
    Protein
  • 30
    Carbs
  • 6
    Fats

💡 For a thicker soup, mix 1 tbsp of cornstarch with 2 tbsp of water and stir into the broth.Use fresh herbs instead of dried thyme for enhanced flavor.Leftovers can be refrigerated for up to 3 days and reheated easily.If you’re short on time, use store-bought dumpling mix.